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La Fritanga Nicaraguense

10 - 1420 40 Avenue NE Calgary AB T2E 4P9 · Food - General

Official record from Alberta →

Inspection summary

La Fritanga Nicaraguense has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 28, 2026. The most recent inspection, on May 13, 2026, recorded 5 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 3 times on May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 13, 2026. 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 once on May 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use in the kitchen. Operator prepared 200 ppm quat sanitizer during inspection. - As discussed, ensure that sanitizer solution is available for use at all times for the food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat containers were stored above or besides ready-to-eat food products in the walk-in cooler.- Operator is to ensure that raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Six plastic containers of frozen meat sauces were observed stored on prep tables to thaw at room temperature, resulting in temperature reading between 1.4-4.8° Celsius.- Operator immediately placed packages in the walk-in cooler.**THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer for checking internal temperature of food. - Acquire a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two packages of raw chicken were observed stored on food prep table during the inspection. Internal temperature was noted between 12.1 - 15.6 degrees Celsius. Food discarded during inspection.- Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.2. Containers and packages of sliced onions, sliced carrots, peeled garlic were stored on prep table at room temperature.- Operator immediately stored these food items in the walk-in cooler.- Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
  2. Initial Inspection

    0 infractions

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