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La Mano

101 - 342 15 Avenue SW Calgary AB T2R 0P9 · Food - General

Official record from Alberta →

Inspection summary

La Mano has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on January 15, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 5 separate inspections, most recently on January 12, 2026. For example: Is the facility free of a pest infestation?

  • 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 March 12, 2024. 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 9 times across 4 separate inspections, most recently on January 15, 2026. 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 2 times on October 17, 2024. 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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff washroom opens into the food handling area. There was no self-closing hinge installed on the washroom door.Install a self-closing hinge on the washroom door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing in several areas in the facility.Replace missing baseboards or otherwise ensure the gap at the floor/wall junction is sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a missing ceiling tile above the three compartment sink.Replace the missing ceiling tile. Ensure ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  2. Monitoring Inspection

    5 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available at the washroom sink.Restore hot water to the washroom sink.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were present on the shelf of the north food preparation table, on the meat slicer, on the shelf of the centre food preparation table, on the windowsill, in the lower outer portion of the display cooler, and beside the non-functional food preparation cooler used as a storage cabinet. Clean up all mouse droppings and disinfect affected areas. Ensure adequate pest control is taking place in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing in several areas in the facility.Replace missing baseboards or otherwise ensure the gap at the floor/wall junction is sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a missing ceiling tile above the three compartment sink.Replace the missing ceiling tile. Ensure ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff washroom opens into the food handling area. There was no self-closing hinge installed on the washroom door.Install a self-closing hinge on the washroom door.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was an inadequate supply of hot water available in the facility for handwashing, dishwashing, cleaning, and sanitizing.Ensure that all sinks in the facility have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment. This includes sufficient hot water for dishwashing, hand washing, and cleaning and sanitizing.
    • 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?
      • Mouse droppings were observed along the front windowsill and behind/beside the back sandwich prep cooler. Please safely clean up the droppings, sanitize the affected areas, and continue to monitor for pest activity.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Mouse droppings were observed along the front windowsill and behind/beside the back sandwich prep cooler. Please safely clean up the droppings, sanitize the affected areas, and continue to monitor for pest activity.
  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - A sticky fly trap was observed above the brass dye pasta containers. Staff have discarded the fly trap.*Please ensure that any pest traps are kept away from food and food equipment at all times to avoid potential cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed clear plastic container used as a scoop and were stored in the bulk containers. Staff removed the container from the bulk foods.*Please ensure bulk dry ingredients scoops are stored in one of the following manners:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean scoop each time.
    • 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?
      • 1. Two dead mice were noted. One below the 3 compartment sink and the other below equipment near the paper storage. Mouse droppings were noted on the shelves in the paper storage area, below the 3 compartment sink, below fridges/freezers and in the corners/out of way areas. Clean the mouse droppings a discussed.2. The front door was open at time of inspection. Keep the exit doors closed when not in use to prevent pest entry.3. Pest control records were unavailable upon request. Ensure that pest control records are available.
    • 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?
      • - Three dead and one live mouse were observed near the glass windows across from the prep table. Mouse droppings were found on the traps, nearby, and along the glass window.*Please clean the mouse droppings as discussed.**Pest control records from the previous inspection on September 23, 2024, indicated a total of 10 mice were found. Ensure that adequate pest control measures are implemented, including increasing the frequency of monitoring (at least biweekly) by the pest control company.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0PPM sanitizer was measured in the sanitizer spray bottles. Remix the sanitizer solution. Ensure that an approved food grade sanitizer is used (i.e. 100PPM bleach, 200PPM quat or 12.5-25ppm iodine).
    • 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?
      • 1. Two dead mice were noted. One below the 3 compartment sink and the other below equipment near the paper storage. Mouse droppings were noted on the shelves in the paper storage area, below the 3 compartment sink, below fridges/freezers and in the corners/out of way areas. Clean the mouse droppings a discussed.2. The front door was open at time of inspection. Keep the exit doors closed when not in use to prevent pest entry.3. Pest control records were unavailable upon request. Ensure that pest control records are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom opens into a food handling area. Door was open. Ensure that washrooms that open into a food handling area are equipped with a self closing mechanism or are kept closed.

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