La Catrina
4905 51 Avenue Whitecourt AB T7S 1A0 · Food - General
Inspection summary
La Catrina has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 7, 2025. The most recent inspection, on October 16, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 October 13, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 on October 7, 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?
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 once on October 7, 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?
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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths and rags were properly stored in sanitizer buckets. However, the sanitizer solution tested at 50 ppm, below the required 200-400 ppm range. The dispensing unit was not dispensing sanitizer at the correct concentration. The operator is to manually mix sanitizer to the proper concentration and monitor sanitizer levels with test strips until repairs are completed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A three-compartment sink system is used in the facility using a quaternary sanitizer. The measured concentration for the sanitizer was below the acceptable level of 200ppm-400ppm, with a measured concentration of 50ppm. Several attempts were made to correct the issue, including letting the system run longer and adjusting the water temperature, but the sanitizer level remained too low. Until maintenance can inspect and repair the dispensing system, the operator will manually add sanitizer to the sanitizing compartment and use test strips to verify that the concentration is maintained within the required range. A re-inspection will be performed in 2-week's time.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Client will need to consider dishwashing needs. If all customer dishes/utensils will be single use, a large 2-compartment dishwashing sink may be appropriate. If re-usable dishes/cutlery will be used, a large 3-compartment sink should be installed for dishwashing. If the client choses to install a commercial dishwasher, a minimum of a 2-compartment dishwashing sink is also required as a back-up.Pre-rinsing needs and drying space must also be considered.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A minimum of one hand sink in the food preparation area is required. If any food will be prepared in the back area, another hand sink is required back there.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Client expressed desire to use domestic style exhaust fan. It was stated that other restaurants with domestic fans had received approval from other jurisdictions (fire department etc.) and that approval would need to be granted by fire department and/or building codes if this was to be allowed.2) One washroom currently exists in the facility. If client wishes to have tables for clients to sit at, building code requirements for access to washroom will need to be met. In addition, customers must not be able to access the kitchen or any food prep area, so the configuration of the kitchen and washroom will need to be changed.3) More shelving will be required. Please indicate in drawn plans where you intend to store items. Please note, food items cannot be stored in utility rooms.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- A drawn plan of the layout has not been received.Please submit a drawing of how the building including kitchen and washroom area will be constructed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?