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El Corazon

150 - 14101 West Block Drive NW Edmonton AB T5N 1L5 · Food - General

Official record from Alberta →

Inspection summary

El Corazon has been inspected 9 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on June 16, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 2 separate inspections, most recently on March 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 9, 2026. 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 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 3 separate inspections, most recently on June 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 March 10, 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

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers at the kitchen had no thermometer. Ensure the coolers are supplied with functional thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the kitchen hand washing station was empty.Re-fill the paper towel dispenser.
    • 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?
      • Pest control records were not available for review during inspection.
    • 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?
      • A valid food handling permit was not displayed at the facility. Display your current food handling permit at a visible location.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Corrected - Sanitizer bucket measured 0PPM Quat.Ensure sanitizer is always at the correct concentration, including at 200 ppm Quat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • March 10, 2026 - Main kitchen dishwasher was tested to be at 0 ppm chlorine. One staff was asked how they check it. They use the Quat test strips and tested on the wash cycle and not the final rinse cycle. Detergent was also not dispensing at the main kitchen dishwasher. Bar dishwasher measured about zero ppm iodine. It was checked twice. A technician was called during the inspection to fix the dishwashers.July 2, 2025 - Mechanical dishwasher was not dispensing detergent into the well during inspection. Chlorine concentration was at 100ppm. Ensure the unit is repaired or replaced to have proper cleaning and sanitizing in place.Two compartment sink was present and equipped with hot and cold water.Glasswasher was equipped with detergent and iodine. Concentration of iodine was at 25ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the hand sink.Ensure the hand sink is always stocked with soap and paper towel towels. This is required for proper handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING - Some plastic inserts were either etched or cracked. Remove all damaged plastic inserts as they must be smooth, impervious to moisture and in good repair.OUTSTANDING - The ice scoop for the ice machine was sitting on top of the unit. Ensure the ice scoop is stored in a sanitary manner.Corrected - The high touch areas (ie. handles) of the coolers/freezers in the kitchen had buildup of dried food. Please ensure all high touch areas are cleaned on a frequent basis.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT dispenser was nonoperational as the concentration of sanitizer solution was at 0ppm. Repair or replace the QUAT dispenser to ensure there is 200-300ppm available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not dispensing detergent into the well during inspection. Chlorine concentration was at 100ppm. Ensure the unit is repaired or replaced to have proper cleaning and sanitizing in place.Two compartment sink was present and equipped with hot and cold water.Glasswasher was equipped with detergent and iodine. Concentration of iodine was at 25ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main handwash sink in the kitchen was releasing cold water. Ensure there is warm water present, repair or replace the sink. Soap and paper towels were present.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic inserts were either etched or cracked. Remove all damaged plastic inserts as they must be smooth, impervious to moisture and in good repair.The ice scoop for the ice machine was sitting on top of the unit. Ensure the ice scoop is stored in a sanitary manner.The high touch areas (ie. handles) of the coolers/freezers in the kitchen had buildup of dried food. Please ensure all high touch areas are cleaned on a frequent basis.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • Hot water was unavailable at the time. Operator indicated that parts were on order for the hot water heater and would be arriving the next day.
  9. Monitoring 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 detected, only tepid water. At the time, there was minimal food handling.Ensure there is hot running water available at all times.

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