Antojitos Wholesale Foods Inc.
120 - 333 6 Street Lethbridge AB T1J 2C7 · Food - General
Inspection summary
Antojitos Wholesale Foods Inc. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on May 11, 2026, recorded 1 infraction.
1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
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.
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 6 times across 3 separate inspections, most recently on August 13, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on January 8, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on May 11, 2026. For example:
Are chemicals stored and handled in a safe manner?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 5 times across 5 separate inspections, most recently on January 20, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on August 15, 2024. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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.
8 inspections
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle of sanitizer was observed to be unlabeled. The operator labeled it during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood is past its cleaning due date.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood is past its cleaning due date.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A few chlorine test strips were provided to the operator; please obtain your own.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer, in the sanitizer bottles, was higher than 200ppm. This was corrected at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no sanitizer in the sanitizing compartment for manual dishwashing. This was corrected at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vents were due for servicing in 2020. Please ensure that the hood vents are serviced to prevent the risk of a fire.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?