101 - 4803 Centre Street NW · THORNCLIFFE
March 3, 2026
PassBoxes of food were stored directly on the floor in the dry storage unit in the basement. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Store the boxes of food on pallets or on the shelves.
No pest control records were available. , , Pest control records must be readily available upon the request of a Public Health Inspector. , , Obtain the pest control records from the hired pest control company and provide a copy to the Public Health Inspector.
Latino Food Market is in the THORNCLIFFE neighbourhood. THORNCLIFFE, Calgary has 55 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 30 (55%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since March 31, 2025, with 4 passes and 0 closures on record.
Boxes of food were stored directly on the floor in the dry storage unit in the basement. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Store the boxes of food on pallets or on the shelves.
No pest control records were available. , , Pest control records must be readily available upon the request of a Public Health Inspector. , , Obtain the pest control records from the hired pest control company and provide a copy to the Public Health Inspector.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
No chlorine test strips available. Operator had Quat test strips available. , , - Please purchase chlorine test strips and ensure to verify the chlorine sanitizer concentrations. Chlorine sanitizers must be used at 100 ppm.
A solution made of vinegar and water was being used as sanitizer. , , Vinegar is not an approved sanitizer. Must use an approved sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm.
1) There were several high-risk food items left out in room temperature. Internal temperature of cooked rice, sausage, cooked pork belly, raw pork at 24.5, 18.8, 25, 11.5 degrees Celsius respectively. , , - Food were discarded. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. , , 2) Perishable foods stored in the upright cooler stored in the main cooking area were measured at 7-8 degrees Celsius. , - All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times., , 3) Frozen pork belly was thawing in room temperature. , - Do not thaw foods in room temperature. Use one of the following methods to thaw foods appropriately:, - thaw in the cooler, - thaw under running cold water, - thaw during the cooking process, - thaw in the microwave
1) Improper manual dishwashing. Utensil and equipment are not sanitized after they are washed and rinsed. , , All utensils and equipment are to be washed with detergent, rinsed with water and sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm for at least 2 minutes., , 2) Facility only has a 2-compartment sink but was using re-usable customer utensils. , - Cannot offer re-usable customer utensils without a commercial dishwasher in addition to the 2-compartment sink or a 3-compartment sink.
Access to handwashing sink was blocked and there was no liquid soap available. , - Do not store anything in the handwashing sink and ensure the handwashing sink is always supplied with liquid soap and paper towels.
A bus pan of raw pork was stored on the floor in the main cooking area. , , - Do not store foods on the floor. All moods must be stored at least 6 inches off the floor and protected from contamination at all times.
Operating contrary to the permit condition and without approval for extensive food handling., , Advised operator to cease operation until such time that all approvals have been obtained.