La Tiendona Market
1836 36 Street SE Calgary AB T2B 0X6 · Food - General
Inspection summary
La Tiendona Market has been inspected once by Alberta Health Services (Environmental Public Health), on September 23, 2025. The most recent inspection, on September 23, 2025, recorded 1 infraction.
No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 once on September 23, 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?
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.
1 inspection
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeat ViolationViolation observed in both walk-in-cooler/freezer in the front of house and back of house.Operator states a renovation will happen soon expanding the walk-in-cooler sizes and flooring and pallets will be addressed.Previous ViolationRaw wood one-tier rack on the floor was used in the walk-in coolers, and the rack was not able to provide minimum 6 inches off the floor. - Provide rack/shelving with finished material for cleaning and sanitizing, and provide minimum 6 inches off the floor
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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