120 - 333 6 Street
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 mai 2026
A spray bottle of sanitizer was observed to be unlabeled. The operator labeled it during the inspection.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Blanco Cantina
Ce restaurant a été inspecté 11 fois depuis le 6 septembre 2023, avec 3 conformes, 8 non conformes et 1 fermeture au dossier.
1 infraction
A spray bottle of sanitizer was observed to be unlabeled. The operator labeled it during the inspection.
Aucune infraction
1 infraction
The ventilation hood is past its cleaning due date.
2 infractions
A thermometer was not observed in the white fridge located in the back storage area. Ensure a thermometer is placed in the fridge to monitor its temperature.
The ventilation hood is past its cleaning due date.
3 infractions
Three of four sanitizer spray bottles measured 0 ppm chlorine as staff were filling them from a dispenser that is no longer in use (no chemical supplied to it). Please make all staff aware that the sanitizer must be mixed manually by adding 1/2 teaspoon of unscented bleach per litre of water. , , This was corrected during the inspection.
Meats in the hot holding unit were measured between 30–50°C. Staff were placing food directly from the fridge into the hot holding unit to reheat. These units are not designed to reheat food quickly or to safe temperatures. All potentially hazardous foods must be reheated to an internal temperature of 74°C before being placed in hot holding. Once reheated, food must be maintained at 60°C or higher. Staff began preparing a steam bath to properly reheat all foods before placing them in the warmer. A thermometer was available to confirm temperatures.
3 infractions
The chlorine sanitizer, in the sanitizer bottles, was higher than 200ppm. , This was corrected at the time of inspection.
The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
The hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
4 infractions
There was no sanitizer in the sanitizing compartment for manual dishwashing. , This was corrected at the time of inspection.
The facility uses the three-compartment manual dishwashing method. Chlorine test strips were not available for testing the chlorine sanitizer concentrations. Please ensure that testing strips are provided to ensure correct concentration of the chemical is achieved for effective sanitizing.
The food handling permit was not posted in the facility. Please ensure that the permit is printed and posted in a location where it is visible to the public.
3 infractions
In freezer #3, the empanadas, were being stored in garbage bags. Please ensure that food is stored in food grade containers and materials to prevent cross contamination.
The food handling permit was not posted in the facility. Please ensure that the permit is printed and posted in a location where it is visible to the public.
The hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
Aucune infraction
1 infraction
The basement food production area does not have a plumbed in handwash sink. The operator will be using a portable sink with potable and grey water tanks (used in the permitted mobile operation). Food production will only occur three days a week, and the operator has committed to always having the portable sink in the area during times of food preparation., Operator has committed to installing a plumbed in sink.
2 infractions
The floor and wall between the storage room and the main kitchen is not properly finished. The walls and ceilings in the basement food preparation room are not properly finished., Please ensure all surfaces are properly finished, impervious to moisture, and smooth and easily cleanable. The basement food preparation room cannot be used for food preparation until it has been properly finished.
The basement food production area does not have a plumbed in handwash sink. The operator will be using a portable sink with potable and grey water tanks (used in the permitted mobile operation). Food production will only occur three days a week, and the operator has committed to always having the portable sink in the area during times of food preparation., Operator has committed to installing a plumbed in sink.
A few chlorine test strips were provided to the operator; please obtain your own.
The hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.