Skip to content
Loading map…

Carino

2210 4 Street SW Calgary AB T2S 1W9 · Food - General

Official record from Alberta →

Inspection summary

Carino has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on January 18, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on February 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on January 18, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 18, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 17, 2023. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 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 deep fryer was located on the counter top. Moved to ventilation canopy onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fryer baskets were frayed/in poor condition. Remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor behind equipment. Ensure these areas are cleaned.
  2. 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 finish on the floor of the walk-in cooler was starting to wear off in areas, exposing unfinished wood.Refinish the areas of the walk-in cooler floor where the finish is wearing off/worn off.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer available in spray bottles in the facility was undetectable. Solution was remade and concentration measured appropriately 100 ppm.Have the food contact surface sanitizer dispenser repaired/adjusted. Quat based food contact surface sanitizer must be maintained at 200 ppm. Until the dispenser is repaired, the quat sanitizer can either be made by hand, or chlorine (bleach) sanitizer can be used at 100-200 ppm (1/2 a teaspoon to 1 teaspoon of bleach per litre of water).
    • 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 finish on the floor of the walk-in cooler was starting to wear off in areas, exposing unfinished wood.Refinish the areas of the walk-in cooler floor where the finish is wearing off/worn off.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer in spray bottles in the facility measured approximately 100 ppm. Solution was remade from the wall dispenser and the concentration still measured 100 ppm.Have the quat sanitizer dispenser repaired. Until then, bleach was available for use. Reviewed concentration of bleach for use on food contact surfaces (1/2 teaspoon bleach per litre of water, or 100 ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One insert tray containing food was being stored directly on the floor of the walk-in cooler.Tray was moved up off the floor during inspection. All food must be stored at least 15 cm (6 inches) off the floor to protect from contamination and aid in proper cleaning.

Nearby inspected facilities

Own this business? Add a badge to your website