Alma Latina Marche - Events
4099 Ogden Road SE Calgary AB T2G 4P9 · Food - Special Event
Inspection summary
Alma Latina Marche - Events has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 4, 2025. The most recent inspection, on August 16, 2026, recorded 1 infraction.
1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 4 times across 3 separate inspections, most recently on July 18, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 2 times across 2 separate inspections, most recently on July 3, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on July 3, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 3 times across 3 separate inspections, most recently on August 16, 2026. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
7 inspections
- Risk Management Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
- - The door of the freezer and refrigerator was not secured properly. However, the temperature was satisfactory.*Repair the doors or replace it.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wrong sanitizer test strips available on site, please obtain chlorine/bleach sanitizer test strips.Corrected during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food observed stored on the floor. -Do not store any food items on the ground, please keep all food items elevated on pallets.Corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Has appropriate notification been given for the special event?
- The operators submitted a notification one day prior to the event. Operators attending a special event must submit a notification at least 30 days prior to the event.
- 23. Has appropriate notification been given for the special event?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit was not on at the time of the inspection. Came back for a reinspection and the hot holding unit measured 30-35C and there were empanadas stored inside. Hot holding units must maintain a temperature of 60C to prevent the growth of bacteria. Ensure the hot holding unit reaches to 60C before storing food inside.The operators were informed to remove the empanadas from the hot holding unit and to switch to "made to order" service instead of cooking the empanadas beforehand.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers placed inside the coolers and freezers. Thermometers must be placed inside all coolers and freezers to monitor the temperature. Please obtain.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available. Obtain chlorine test strips to test the concentration of the sanitizer.
- 23. Has appropriate notification been given for the special event?
- The operators submitted a notification one day prior to the event. Operators attending a special event must submit a notification at least 30 days prior to the event.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the hot holding unit was 30C. Violation corrected onsite. Temperature was increased and measured > 60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prepared corn on the cob and street corn were observed to be left out within the danger zone (4C - 60C) and transported without a hot holding unit or bag. Perishable food items must be kept out of the danger zone, as harmful bacteria can double every 20 minutes and produce toxins in this environment. Perishable foods should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The operator was instructed to set up the hot holding unit immediately to store the street corn and moved the roasted corn on the cob into a cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?