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La Morenita

8501 118 Avenue NW Edmonton AB T5B 0S7 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several eggs were observed sitting on the countertop. Requested operator place eggs back into the cooler to maintain proper temperature control when product is not being used.
    • 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?
      • A small hole was observed in the weatherstripping for the back door on the bottom right hand corner and visible light was noted. Please ensure weatherstripping is replaced/replaced to prevent the entry of pests.
    • 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?
      • A valid food handling permit was not posted onsite. Please print and ensure a valid permit is posted.
  2. 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?
      • A small hole was observed in the weatherstripping for the back door on the bottom right hand corner and visible light was noted. Please ensure weatherstripping is replaced/replaced to prevent the entry of pests.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had quat test strips but uses bleach sanitizer. Operator was unable to locate chlorine test strips at the time of inspection.ACTION REQUIRED: obtain chlorine test strips. Email proof of purchase to PHI once corrected.
  4. Risk Management 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?
      • June 25,2025:Ongoing violation - Operator indicated it is a water pressure issue and EPCOR has been contacted for corrective measures.June 19, 2025:The hot water faucet is not operational. Ensure hot water faucet is repaired and maintained in good condition at all times. Handsink should be equipped with running hot and cold water at all times.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the spray bottle was at inadequate concentration. Wet cleaning clothes were found on the counter. Bleach solution was prepared during inspection and measured at 100ppm. Ensure cleaning clothes are fully immersed in sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reusable cups are being cleaned in the 2 -compartment sink in front. Ensure complete dishwashing is completed using the 3 steps in the kitchen 3-compartment sink: wash, rinse, then sanitize (100ppm of bleach solution for about 3 minutes).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet is not operational. Ensure hot water faucet is repaired and maintained in good condition at all times. Handsink should be equipped with running hot and cold water at all times.
  6. Initial Inspection

    0 infractions

  7. Initial Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer onsite - operator stated the container had a hole in it. Bleach was available. Quat test strips available. ACTION REQUIRED: obtain the appropriate sanitizer for the test strips or vice versa.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Three-compartment sink will also act as the designated hand wash station in the main kitchen area. One compartment must remain unobstructed at all times. No hand soap or paper towel available at this sink at the time of inspection.ACTION REQUIRED: Install a hand soap & paper towel dispenser at the three-compartment sink.
    • 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?
      • Back exterior door was not tightly sealed - light visible along the base. Dirt and potentially nesting material in the southwest corner of the mechanical room. A small hole was observed in the wall of this area.ACTION REQUIRED: ensure all exterior doors are tightly sealed. Clean the above noted area & set additional monitoring devices in the area. Once no activity is observed (1-2 weeks), seal the hole. RESOURCES: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fluorescent lighting in the kitchen was not equipped with protective covers. ACTION REQUIRED: install protective covers or shatterproof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep table cooler lid was in poor repair (handle fixed with tape). Operator stated a new lid has already been ordered.