Arepaisano Traditional Food
4099 Ogden Road SE Calgary AB T2G 4P9 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in spray bottles were tested at 0 ppm. - Remixed a 100-ppm bleach solution.
- 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 were available. - Obtain test strips.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water heater was out of service, no hot water supplied.- Ensure hot water is supplied during operation.Hot water resumed 2 hours after.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- "outstanding violations observed Nov 26, 2025"No pest activity monitoring program in place. - Ensure a monthly monitoring program is in place and retain a record.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prepared chlorine sanitizer is too strong, greater than 200 ppm. Corrected onsite. Ensure concentration is checked with the chlorine test strips. Safe chlorine preparation as a sanitizer must be between 100-200 ppm for use on food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Upright refrigerator in kitchen was above 4 deg C. Reinspection of cooler measured 5.7-6.6 deg C. In interum, use the alternate upright pepsi cooler for perishable food storageEnsure refrigerator maintains 4 deg C or lower for cold food storage.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mutiple gaps found at the bottom and the side of the back door.- Ensure the gaps are sealed to avoid entry of pest.No pest activity monitoring program in place. - Ensure a monthly monitoring program is in place and retain a record.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Storage room for chest freezers has vinyl flooring with gaps/cuts exposing subfloor. Repair/seal vinyl floor- no open seams or cuts on surfaces of floor to prevent dirt and debris from acuumulating.2. Glass door between kitchen and hallway is severely cracked. Replace glass door.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cloth fabric was used to cover a piece of food equipment in storage. Corrected onsite. To cover equipment, do not use fabric.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Upright refrigerator in kitchen was above 4 deg C. Reinspection of cooler measured 5.7-6.6 deg C. In interum, use the alternate upright pepsi cooler for perishable food storageEnsure refrigerator maintains 4 deg C or lower for cold food storage.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mutiple gaps found at the bottom and the side of the back door.- Ensure the gaps are sealed to avoid entry of pest.No pest activity monitoring program in place. - Ensure a monthly monitoring program is in place and retain a record.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Storage room for chest freezers has vinyl flooring with gaps/cuts exposing subfloor. Repair/seal vinyl floor- no open seams or cuts on surfaces of floor to prevent dirt and debris from acuumulating.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bottle of bleach onsite contained fiberguard and is not suitable for sanitizer use. Replace with plain bleach source for preparing sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Upright refrigerator in kitchen was above 4 deg C. Reinspection of cooler measured 11-12 deg C. In interum, use the alternate upright pepsi cooler for perishable food storageEnsure refrigerator maintains 4 deg C or lower for cold food storage.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips not available.- Obtain test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mutiple gaps found at the bottom and the side of the back door.- Ensure the gaps are sealed to avoid entry of pest.No pest activity monitoring program in place. - Ensure a monthly monitoring program is in place and retain a record.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Storage room for chest freezers has vinyl flooring with gaps/cuts exposing subfloor. Repair/seal vinyl floor- no open seams or cuts on surfaces of floor to prevent dirt and debris from acuumulating.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bottle of bleach onsite contained fiberguard and is not suitable for sanitizer use. Replace with plain bleach source for preparing sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed cloth towels used to cover arepas in the cooler and kitchen. Discontinue use of cloth towels for covering foods. Ensure foods are covered with suitable covers or lids that are non-absorbent
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Upright refrigerator in kitchen was above 4 deg C. Meat probed was @16.5 deg C. Discarded all perishable foods inside (cottage cheese, eggs, ground beef). Ensure refrigerator maintains 4 deg C or lower for cold food storage.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips not available.- Obtain test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mutiple gaps found at the bottom and the side of the back door.- Ensure the gaps are sealed to avoid entry of pest.No pest activity monitoring program in place. - Ensure a monthly monitoring program is in place and retain a record.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Storage room for chest freezers has vinyl flooring with gaps/cuts exposing subfloor. Repair/seal vinyl floor- no open seams or cuts on surfaces of floor to prevent dirt and debris from acuumulating.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips not available.- Obtain test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mutiple gaps found at the bottom and the side of the back door.- Ensure the gaps are sealed to avoid entry of pest.No pest activity monitoring program in place. - Ensure a monthly monitoring program is in place and retain a record.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?