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La Luna Rossa Ristorante

2404 Edmonton Trail NE Calgary AB T2E 3M8 · Food - General

Official record from Alberta →

Inspection summary

La Luna Rossa Ristorante has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on October 12, 2026, recorded 10 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on October 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 12, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 October 12, 2026. 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 October 12, 2026. 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?

  • 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 7 times across 3 separate inspections, most recently on October 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mold was found on meat plastic packaging of salami and other meat products. The best before dates on these products were from 2025 and early 2026. Discarded the meats.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer was cloudy and was measured less than 100ppm. Change chlorine sanitizer more often and ensure it is at 100ppm.2) Stains and grease were noted on the cleaning cloths, and they were found on the counter. Provide new cloths and store them in sanitizer in between uses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Flour used for breading veal was not discarded at the end of the day.Discarded the floor. Ensure to discard flour at the end of the day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Papers and other personal items were stored next to the prep cooler in the main cook line. Organize the space and store these items in a separate space.2) Knives were stored between cooler and counter that can't be cleaned. Store knives on the knife magnets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:There are personal items, documents, and dry food products stored all together in the dry food storage area. Articles that are not intended for the use of food preparation must be stored separately to protect food from contamination. Remove personal items, documents, chemicals from the dry food storage and place in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable sauces in the prep cooler inserts were measured between 6.2 to 8.0 degrees C. and bottom of the cooler was measured at 5.5 degrees C. Monitor the cooler and store cold perishable foods at 4.0 degrees C or below.
    • 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?
      • No pest reports were available for review. Provide pest reports.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold was noted inside the salami storage cooler and thermometer inside. Clean the cooler and thermometer.2) Stains and deep knife marks were noted on the plastic cutting boards. Resurface or replace the cutting boards. 3) Strainer with loose wires around the top. Replace the strainer.4) Blender handle was covered with duct tape. Fix the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No charts for coolers, freezers, dishwasher and food surface sanitizer. Check and record, coolers, freezers, dishwashers and food surface sanitizer daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:1) The dry storage area is cluttered with various food products. Reorganize the dry food storage area to facilitate cleaning and monitoring of pests.2) There are several empty cans accumulated near the grill area. The operator stated they use the cans as a garbage disposal and to store the grease. Discard the cans and refrain from collecting and storing the cans for future use or keep the cans in a separate area, away from food handling areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine (bleach) sanitizer solution measured 1000ppm. The chlorine sanitizer solution must be maintained at 100 to 200ppm to safely and effectively sanitize food contact surfaces.To mix a chlorine sanitizer solution add half a teaspoon of chlorine to one litre of water. The operator remade the chlorine sanitizer solution during the inspection and it measured 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food product stored in the hand sink. Food must be protected from contamination at all times. Refrain from storing food in the hand sink and cover the food when not in use. The operator discarded the food product during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There is raw meat stored above cured meat in the cooler located near the dry storage area. Raw meat must be stored below ready to eat food as there is a risk for potential contamination. Store the raw meat below ready to eat food products.2. A garden hose is used as an extension to the potable water hose located by the grill area. The material of the garden hose is not considered food safe and may contaminate the water. Replace the garden hose with a hose that is deemed as food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are personal items, documents, and dry food products stored all together in the dry food storage area. There was lubricant for equipment stored on the shelf and was labelled as poisonous. Articles that are not intended for the use of food preparation must be stored separately to protect food from contamination. Remove personal items, documents, chemicals from the dry food storage and place in a separate area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The scoop for the dry ingredient was stored inside the bulk container and the handle was completely submerged. Scoops must be stored in a manner that protects it and the food product from contamination. Ensure the scoop is stored upright to prevent contamination of the food or store the scoop in a separate area. The operator removed the scoop and cleaned it during the inspection.2. A garbage bag was used to rise the dough for focaccia. Garbage bags must not be used for food preparation as the material is not food grade and may leech chemicals into the food product. The operator stated the focaccia is for personal use only. In that case, personal food items must be clearly labelled and separate from food intended for sale. The operator removed the focaccia from the cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher did not dispense any amount of sanitizer (chlorine) solution. The low-temperature dishwasher must dispense 100ppm of chlorine to effectively sanitize food equipment and utensils. Ensure the dishwasher is frequently tested with chlorine test strips to confirm the concentration. The operator repaired the low-temperature dishwasher during the inspection and it dispensed 100ppm of chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There is food spillage inside of the white standing cooler located near the back exit door. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean and sanitize the indicated area.2. There is what appears to be pink mold growing in the ice machine. The ice machine must be maintained in a clean and sanitary manner to prevent contamination of the ice. Drain the ice machine and thoroughly clean and sanitize it. Refrain from using the ice machine until it has been cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The metal shelf near the grill area is disorganized. There is miscellaneous items stored on the shelf along with clean food equipment and pasta. Reorganize the shelf to facilitate cleaning.2. The dry storage area is cluttered with various food products. Reorganize the dry food storage area to facilitate cleaning and monitoring of pests.3. There are several empty cans accumulated near the grill area. The operator stated they use the cans as a garbage disposal and to store the grease. Discard the cans and refrain from collecting and storing the cans for future use or keep the cans in a separate area, away from food handling areas.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not stored in the dispenser. Operator indicated that dispenser was not in working order.Repair or replace the dispenser.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine residual after rinse was 0ppm.Corrected on site after replacing with a new bottle of sanitizer.

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