Skip to content
Loading map…

El Corazon

1003 Keswick Drive SW Edmonton AB T6W 4T4 · Food - General

Official record from Alberta →

Inspection summary

El Corazon has been inspected 9 times by Alberta Health Services (Environmental Public Health) since September 9, 2024. The most recent inspection, on October 15, 2026, found no infractions.

2 of 9 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: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on September 4, 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 3 times across 3 separate inspections, most recently on August 27, 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 5 times across 4 separate inspections, most recently on October 7, 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?

  • 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 3 times across 2 separate inspections, most recently on October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw fish and a tray of raw beef stored above cooked and ready to eat foods in the walk-in cooler. Corrected- Raw meats/raw fish/seafood are to be stored below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of pain medication was found stored in a tray of "clean" knives in the back food handling area.- All staff personal belongings and non business related items are to be stored away from foods, food equipment/utensils and food handling areas.
    • 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 floor finish at the end of the cook line and by the back of house handwash sink is pitted, worn or missing in areas.- Requires repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning: the interior of the large ice machine, the counter mounted can opener, the shelf below the mixer and the glasswasher door interior.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food containers are not properly stored in the top compartment of the food preparation cooler. Do not stack food containers and ensure that they fit properly in the space provided.- Foods stored in this manner cannot be held at less than 4C. Corrected
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters and no pre-made sanitizer solution available for the storage of cloths in between uses.- Staff prepared a 200 ppm quat sanitizer solution. Ensure sanitizer solutions are easily accessible in all food handling areas of the kitchen.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the cook wipe their hands in a wiping cloth.- Proper handwashing practices and frequencies reviewed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of meats observed thawing in a sink of standing water.- Thaw foods under cold running water or in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine requires cleaning to remove a buildup of an orange substance. Several strainers noted in "clean" storage had visible food particles on them. Strainers were sent for washing.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle/debris buildup in the edges around the floor drain covers.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A buspan of cooked rice was stored under a counter, cooling.- Cooked foods are being left out at room temperature to cool for extended periods of time. Staff are not using a thermometer to monitor the cooling process. The rice was relocated to the cooler.2. Inadequate ice-water bath setup for the squeeze bottle of sauces.- Food containers must be fully immersed in the ice-water instead of just sitting on a layer of ice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers could not be located.
    • 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 wood base below the hot water tank is raw wood.- Requires finishing/painting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle/debris buildup in the edges around the floor drain covers.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher is not operating properly. At the time of inspection, the machine was turned on but the cycle would not stop, kept running continuously.- Owner called the dishwasher technician for service.
  9. Initial Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available as the plumber was working on the hot water tank at the time of inspection.

Nearby inspected facilities

Own this business? Add a badge to your website