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El Corazon

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

12 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.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler drawers under the stove with ice bags ranged between 6-9C. Advised staff to put more ice bags in the cooler. After a few minutes the temperature in the coolers measured below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer had some food boxes stored directly on the floor.Foods must be stored off the floor to protect from contamination, to ensure easy cleaning, and to assist in proper stock rotation.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - There was no sanitizer prepared. - Sanitizer that was then made available was 0ppm Quat.- Damp dirty cloths were on countertops or around a string on staff's waistEnsure an approved sanitizer is always available when in operation. The public health inspector helped staff make a 200ppm quat solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Observed staff handling raw meat with their bare hands and then wipe their hands on a towel on the counter. After than, the individual proceeded to wash hands at the hand sink and then come back to the same towel that was previously used to dry their hands (no paper towel was used). Also observed the red marinade/ spices still on the hand indicating hands were not washed well.- Observed staff washing hands at the 2 compartment sinkAlthough the public health inspector directed the individual on proper handwashing and the towel was placed to launder, all staff need to be trained and reminded on the importance of handwashing and when/ how to hand wash. Soap and paper towels must always be used. Cloth towels are not permitted for drying/ wiping hands. Hands must be washed/ scrubbed often at the hand sink (not the dishwash sinks) with soap and dried with paper towel to remove contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Raw meat was being prepped close to raw vegetables that were also being prepared. A bowl of raw vegetables were balancing on a sink that held raw fish. - Staff member was handling raw chicken with both hands and then touching the outside of the bags that she then put the pre-portion chicken inside of., thereby contaminating the outside of the bag. Ensure raw meat and raw vegetables are kept separate and away from each other when storing and prepping foods. Ensure the exterior of containers do not become contaminated as this could lead to cross contamination when staff then grab the container and not realize the exterior was contaminated. The public health inspector discussed with staff onsite and appropriate measures were taken to remedy this violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Container holding tortillas was stored directly on the floor across from cooking equipment- Container holding clean mixer attachments was stored directly on the floor across from cooking equipmentEnsure food and clean equipment are stored off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes are being reused to hold other foods. For example, onions are stored in a box that used to hold bananas. Cardboard boxes are visibly dirty.Do not reuse cardboard boxes as they cannot be cleaned between uses. Use containers that are smooth, easily cleanable, and non absorbent.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer buckets were not labelled with their contents.Ensure all chemical containers are labelled with its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Raw fish was found to be thawing at room temperature. Measured approx 6-15C with IR thermometer. This was placed in the fridge to correct the concern.- Foods (ie mayo based sauce, feta, fresh salsa, cut cilantro) were sitting on ice and not fully submerged in the ice to keep the product less than 4C.-Ensure thawing is never done at room temperature. Safe thawing methods: in a cooler at 4C or less, submerged under cold running water with water draining continuously, in a microwave and then cooked immediately afterwards, cooked from frozen.Ensure high risk foods (ie. fruits/veg cut, dairy) are temperature controlled (4C or colder, or 60C or warmer). If storing on ice, the container needs to be submerged in ice up to at minimum, the height of the high risk food item to ensure it is all being temperature controlled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler drawers under the stove measured approx 7-8C ambient with public health inspector's probe thermometer and cooler thermometer measured 46F. Ensure cold holding is at 4C or less. Staff said they would add ice to the food until it could be fixed (inserts with ice already added measured less than 4 C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Quat test strips expired Feb 2023- No iodine test strips availableEnsure you have accurate test strips for all sanitizers used in the facility, including chlorine (kitchen dishwasher), quat (surface sanitizer), iodine (glass washer in the bar). Staff should be checking the dishwashers to verify they are sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • When a sanitizer bucket was prepared, it was placed inside the hand sink. Ensure the hand sink is only used for hand washing. Do not store anything inside of it.
    • 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 small prep/ dump sink on the cook line does not a cold water tap so the tap cannot be used.Ensure all taps are functional and hot and cold water is available at this sink.
    • 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 black wood expo stand by the doors entering the kitchen is in disrepair. The paint is worn away exposing unfinished/ unsealed wood, there are splinters of wood making the surface not smooth.Ensure this piece of equipment is smooth, easily cleanable and non absorbent. Replace and repair as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards used to cut limes in the front bar area are rough on the surface.Ensure the cutting boards are smooth, easily cleanable, and non absorbent. Replace or repair the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Quat dispenser was dispensing 0ppm quat solution.Ensure the dispenser is repaired and dispensing 200pm Quat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following was noted:- exhaust canopy filters - grease buildup, black in areas- sides of deep fryers and cooking equipment had a buildup of grease and food- container of mixer attachments has debris inside of it- inside of dishwasher, including the dishwasher well- outside of dry food containers are dirty- inside of some dry food containers have caked on food - appears that the bins are refilled when empty and not washed between uses- containers holding "clean" items (ie. container holding squeeze bottles, container holding lids across from dishpit) have debris in the bottom and are not clean- large ice machine had pink film (mildew?) on the cover where the ice comes out- small white cutting board on the prep cooler on the prep line is discolored (black and brown areas) Clean, replace, or repair as required. Ensure facility is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk in cooler had multiple items stored directly on the floor.Foods must be stored off the floor to protect from contamination, to ensure easy cleaning, and to assist in proper stock rotation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written cleaning schedule available.Ensure a written cleaning schedule is available. Use these resources when developing one:- https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf- https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf