La Casa Latina Restaurant & Pupuseria
101 - 1324 11 Avenue SW Calgary AB T3C 0M6 · Food - General
4 inspections
- 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.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions