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El Chorizo Latino

103 - 9916 72 Avenue NW Edmonton AB T6E 0Z3 · Food - General

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwashing sinks requires liquid soap and single use paper towels in dispensers.
  5. Risk Management Inspection

    0 infractions

  6. Demand 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 walk-in cooler floor was in disrepair - *repair/replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One wall in the back corner was in disrepair (i.e., peeling/chipping paint).*Ensure that wall finishes are smooth, non-absorbent, durable and easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no commercial ventilation for the vendor using hot plates to boil water.*Ensure that the facility is in compliance with local regulations/codes.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    2 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 walk-in cooler floor was in disrepair - *repair/replace.Various cooking equipment was observed onsite without any ventilation - the owner indicated that it was not being used. *Provide documentation from the City of Edmonton regarding ventilation requirements given the changes to operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One wall in the back corner was in disrepair (i.e., peeling/chipping paint).*Ensure that wall finishes are smooth, non-absorbent, durable and easy-to-clean.
  9. Risk Management Inspection

    2 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 walk-in cooler floor was in disrepair - *repair/replace.Various cooking equipment was observed onsite without any ventilation - the owner indicated that it was not being used. *Provide documentation from the City of Edmonton regarding ventilation requirements given the changes to operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One wall in the back corner was in disrepair (i.e., peeling/chipping paint).*Ensure that wall finishes are smooth, non-absorbent, durable and easy-to-clean.
  10. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observed food and equipment storage for unapproved food vendors onsite, including unlabeled food items.*Ensure that any additional food vendors obtain valid food handling permits prior to operating.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous articles not associated with the facility's operation were found in the facility, including a sous vide machine that the operator stated was for staff/personal use - *remove items that are not associated with the operation or maintenance of the facility.Fly strips were hanging in the food preparation areas - *relocate.Foods were stored on the floor in the walk-in cooler - *ensure that foods are stored at least 6 inches off the floor, in food-grade containers that are clean, in good repair and have tight-fitting lids or covers.
    • 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 walk-in cooler floor was in disrepair - *repair/replace.Various cooking equipment was observed onsite without any ventilation - the owner indicated that it was not being used. *Provide documentation from the City of Edmonton regarding ventilation requirements given the changes to operations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area and staff areas were not organized.*Ensure that storage areas are organized to allow for cleaning and pest control.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The owner stated that he was planning to begin major alterations to the facility the following day, however, plans had not been reviewed and approved by our office.*Ensure that plans are provided to this office for review and approval prior to beginning any additional construction or alterations to the facility; this includes addition or changes to the physical facility, adding major equipment, or changes to the plumbing or ventilation systems.
  11. Demand Inspection

    0 infractions

  12. Initial Inspection

    0 infractions

  13. Demand 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)?
      • Sanitizer test papers were not available - ensure that these are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some areas of the floors and walls were in disrepair (e.g., holes, missing baseboards, etc.).*Ensure that floors and walls are smooth, non-absorbent, durable and easy-to-clean.