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Latin Canadian Bakery

1 - 118 3 Avenue Strathmore AB T1P 1K1 · Food - General

Official record from Alberta →

Inspection summary

Latin Canadian Bakery has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 13, 2025. The most recent inspection, on March 4, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on March 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 4, 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?

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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no food contact surface sanitizer prepared. Bleach water was prepared in a wiping cloth bucket during inspection. Concentration measured 100 ppm. Ensure that food contact surface sanitizer is prepared in each food handling area at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A three compartment sink was being used for manual dishwashing. When describing manual dishwashing procedure in use in the facility, a sanitize step was not being used.Steps in proper manual dishwashing are:- Scrape remaining food debris.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based (bleach) sanitizer available during inspection, prepare a 100 ppm solution (1/2 teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes in the sanitizer.- Air dry.
    • 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?
      • There was no active pest monitoring taking place in the facility.Actively monitor for pest activity in the facility. Ensure that records of pest monitoring activities are kept at least monthly and available upon request by AHS.
  2. Initial Inspection

    0 infractions

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