101 - 4803 Centre Street NW · THORNCLIFFE
3 mars 2026
RéussiBoxes 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 se trouve dans le quartier THORNCLIFFE. THORNCLIFFE, Calgary compte 55 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 avril 2026, 30 (55%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 31 mars 2025, avec 4 réussites et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.