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La Carraia

10067 109 Street NW Edmonton AB T5J 0J7 · Food - General

Official record from Alberta →

Inspection summary

La Carraia has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 12, 2024. The most recent inspection, on August 20, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on June 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 12, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 12, 2024. 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 December 12, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on December 20, 2024. 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff present could not demonstrate proper manual dishwashing using a 2-compartment sink as she advised manual dishwashing is a preference at the facility. Education on proper washing, rinsing and sanitizing of utensils using a 2-compartment sink was provided. Please ensure 200ppm Quat sanitizer solution is used for sanitizing utensils. Use the Quat test strip at the facility to measure the concentration as it appears the sanitizer dispenser is not working properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer dispenser at the facility did not appear to be properly connected or dispensing the required sanitizer concentration. Contact your chemical provider for repairs. Continue to mix sanitizer solutions manually and ensure the required 200ppm Quat sanitizer concentration is maintained until repairs are completed.
  3. 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?
      • Front handwash station: hot water faucet was leaking. Management reported that they were just waiting to receive a piece for it to be repaired. ACTION REQUIRED: email service report once repaired.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2024-12-12Sanitizer dispenser at the two-compartment sink was dispensing sanitizer at an inconsistent concentration. Quat test strips were not available to monitor concentrations.ACTION REQUIRED: ensure the dispenser is consistently dispensing at 200ppm quat. Obtain quat test strips. _____________________2021-06-30XX Sanitizer used: QUATs. The sanitizer dispenser was not dispensing the proper concentration of QUATs solution (200 ppm). Four fresh sanitizer buckets were made by PHI and all measured 10-50 ppm. Please service/repair the dispenser to dispense proper Quats sanitizer concentration of 200 ppm. Find an alternative sanitizer solution until the dispenser is repaired. Emailed approved sanitizers to operator.- Multiple used wet cleaning cloths were found on the counters and not in a sanitizer bucket. o No sanitizer bucket was made prior and during inspection. Staff member did not seem to know that wiping cloths must remain in a sanitizer bucket at all times when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical bottle containing sanitizer was not labelled to indicate contents. CDI: labelled with a sharpie marker. ACTION REQUIRED: Ensure to label all chemicals when transferred to new containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers weren't available to monitor cooler temperatures. ACTION REQUIRED: obtain an IR thermometer or install refrigeration thermometers in each of the coolers & freezers to monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2024-12-12Test strips were not available.____________________2021-06-30XX QUATs test strips were expired (Oct 2020) and found unopened and still in their original wrap. Please obtain new ones. - Please use test strips to measure the concentration of the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2024-12-121: Front handwash station: hot water was turned off (reportedly due to a plumbing leak). 2: Back handwash station: no paper towel available & difficult to access due to supplies stored next to it.ACTION REQUIRED: ensure all handwash stations are equipped with soap, paper towel, and hot & cold running water. Ensure all handwash stations are easily accessible. ____________________2021-06-30XX Hand-wash station in front supplied with soap and paper towels. The front hand-wash station was clogged and was not properly plumbing water down the drain. - Please repair the front hand-wash station. XX Hand wash station in the back kitchen was actively leaking water on the floor underneath. -Please repair as this provides conditions for pests such as flies to breed and multiply, as well as promotes mold growth.
    • 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?
      • 2024-12-12Facility maintains it's own pest control program. A trap was set & staff seemed familiar with requirement. The pest control records weren't available for review at the time of inspection. ACTION REQUIRED: have pest control records available for review for the re-inspection. Keep them readily available for future inspections.___________________2021-06-30XX Pest control records were not seen during inspection. Staff member did not know where to locate them if available. Please maintain pest control records on site. Email me the pest control records of the past 5 months. - AHS pest control checklist was sent via email. You can do your own pest control monthly, as long as you maintain records on site.
    • 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?
      • An expired (Sept 30/24) food handling permit was posted on display.ACTION REQUIRED: print & post the current food handling permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust & debris in out-of-the-way areas such as under and behind shelving/equipment. Dust build-up on the top of baseboards. ACTION REQUIRED: conduct a deep clean in out-of-the-way areas.

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