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Aroma Cafe Bar / Las Delicias De Mexico

130 - 1721 29 Avenue SW Calgary AB T2T 6T7 · Food - General

Official record from Alberta →

Inspection summary

Aroma Cafe Bar / Las Delicias De Mexico has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 5, 2025. The most recent inspection, on July 27, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 June 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on June 5, 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 once on June 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 31, 2026. 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?

  • 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 June 5, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 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?
      • Closure order issue for permit non payment.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a cloth towel was hanging on the shelf. staff was using the cloth towel to dry hands throughout the day.Please remove the cloth towel and use paper towels to dry hands.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was measured at 500ppm.Use 100ppm chlorine (1/2 teaspoon of bleach per L of water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Ground pork in the hot holding unit was measured at 22 degrees C. The hot holding unit was turned off. 2) Sausages in the hot holding unit was measured at 20 degrees C. The hot holding unit was turned off. 3) Flat of eggs were left out at room temperature. Eggs was measured at 22 degrees C. Discarded the eggs, ground pork and sausages.4) Sandwich display cooler was measured at 6.8 degrees C on the top shelf. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.5) Probe thermometer was not working. Provide a working probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not sanitized after rinsing. Follow the 3-step manual dishwashing. 1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 100ppm chlorine by submerging the dishes completely in the sanitizer for 2 minutes and then air dry.
    • 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?
      • Permit restriction "No deep frying or extensive grease producing cooking".Pan frying eggs on the counter grill was being done without a commercial canopy. Follow restriction or provide a commercial canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the lights and pipes. Clean these areas.

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