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La Casa Latina Restaurant & Pupuseria

101 - 1324 11 Avenue SW Calgary AB T3C 0M6 · Food - General

Official record from Alberta →

Inspection summary

La Casa Latina Restaurant & Pupuseria has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on October 17, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on October 17, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 3 separate inspections, most recently on October 17, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 17, 2025. For example: 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?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar soap was being used in the staff washroom. The bar soap was removedAll hand sinks must be stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and running hot/cold water to facilitate proper hand washing.
    • 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?
      • Expired food permit was post. New food permit has been paid for.- Print and post the new Food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover above the dishwasher area was damaged. - Have the light cover replace or buy shatter proof light bulds.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going ViolationThe following areas have a build-up of food debris and grease:- The wall behind the two-compartment sink - Under and behind the dishwashing area - The microwave - The wall by the cook line - High-touch areas and the hard-to-reach areas under and behind equipmentPlease clean the indicated areas.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were observed sitting on food preparation surfaces. Please keep all wiping cloths in an approved food surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar soap was being used in the staff washroom. Please remove the bar soap and replace with liquid hand soap. All hand sinks must be stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and running hot/cold water to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have a build-up of food debris and grease:- The wall behind the two-compartment sink - Under and behind the dishwashing area - The microwave - The wall by the cook line - High-touch areas and the hard-to-reach areas under and behind equipmentPlease clean the indicated areas.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were observed sitting on food preparation surfaces. Please keep all wiping cloths in an approved food surface sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw whole shell eggs were stored above ready to eat foods. Please store raw eggs and raw meat below ready to eat foods to reduce the risk of cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar soap was being used in the staff washroom. Please remove the bar soap and replace with liquid hand soap. All hand sinks must be stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and running hot/cold water to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have a build-up of food debris and grease:- The wall behind the two-compartment sink - Under and behind the dishwashing area - The microwave - The wall by the cook line - High-touch areas and the hard-to-reach areas under and behind equipmentPlease clean the indicated areas.

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