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Arepaisano Traditional Food

4099 Ogden Road SE Calgary AB T2G 4P9 · Food - General

Official record from Alberta →

Inspection summary

Arepaisano Traditional Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on November 27, 2025, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 8 times across 5 separate inspections, most recently on November 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 6 times across 6 separate inspections, most recently on November 26, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 separate inspections, most recently on August 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 26, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 2 times across 2 separate inspections, most recently on July 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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