Skip to content
Loading map…

Latino Food Market

101 - 4803 Centre Street NW Calgary AB T2E 2Z6 · Food - General

Official record from Alberta →

Inspection summary

Latino Food Market has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 31, 2025. The most recent inspection, on March 3, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on May 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3, 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 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 March 31, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on March 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 31, 2025. For example: 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?

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. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food were stored directly on the floor in the dry storage unit in the basement. Food must be stored at least 6 inches above the floor to protect it from contamination. Store the boxes of food on pallets or on the shelves.
    • 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 control records were available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records from the hired pest control company and provide a copy to the Public Health Inspector.
  2. Demand 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)?
      • No chlorine test strips available. Operator had Quat test strips available. - Please purchase chlorine test strips and ensure to verify the chlorine sanitizer concentrations. Chlorine sanitizers must be used at 100 ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A solution made of vinegar and water was being used as sanitizer. Vinegar is not an approved sanitizer. Must use an approved sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bus pan of raw pork was stored on the floor in the main cooking area. - Do not store foods on the floor. All moods must be stored at least 6 inches off the floor and protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There were several high-risk food items left out in room temperature. Internal temperature of cooked rice, sausage, cooked pork belly, raw pork at 24.5, 18.8, 25, 11.5 degrees Celsius respectively. - Food were discarded. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. 2) Perishable foods stored in the upright cooler stored in the main cooking area were measured at 7-8 degrees Celsius. - All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times.3) Frozen pork belly was thawing in room temperature. - Do not thaw foods in room temperature. Use one of the following methods to thaw foods appropriately:- thaw in the cooler- thaw under running cold water- thaw during the cooking process- thaw in the microwave
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Improper manual dishwashing. Utensil and equipment are not sanitized after they are washed and rinsed. All utensils and equipment are to be washed with detergent, rinsed with water and sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm for at least 2 minutes.2) Facility only has a 2-compartment sink but was using re-usable customer utensils. - Cannot offer re-usable customer utensils without a commercial dishwasher in addition to the 2-compartment sink or a 3-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to handwashing sink was blocked and there was no liquid soap available. - Do not store anything in the handwashing sink and ensure the handwashing sink is always supplied with liquid soap and paper towels.
    • 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?
      • Operating contrary to the permit condition and without approval for extensive food handling.Advised operator to cease operation until such time that all approvals have been obtained.

Nearby inspected facilities

Own this business? Add a badge to your website