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Latinos Bakery - Events

613 Macleod Trail SE Calgary AB T2G 2M1 · Food - Special Event

Official record from Alberta →

Inspection summary

Latinos Bakery - Events has been inspected 13 times by Alberta Health Services (Environmental Public Health) since August 16, 2024. The most recent inspection, on July 31, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 5 times across 5 separate inspections, most recently on July 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on July 31, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on July 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 30, 2026. For example: Is refuse being managed in a suitable manner?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of sugar were stored directly on the ground. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bags of sugar on the crate at the time of the inspection.
    • 21. Is refuse being managed in a suitable manner?
      • The operators were using a garbage bag to dispose solid waste. No suitable or adequate waste containers were available.Obtain a suitable waste container to safely dispose solid waste and to prevent the attraction of pests.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Operator had cooked several containers of varying sizes containing fried chicken drumsticks. The chicken (pollo) was cooked last night, covered immediately then stuck into a cooler. In the morning, the cooler's ambient temperature measured between 8-10C.Two containers of chicken wings measured at 13C and 18C. Both were told to be discarded.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available for use.Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available for use.Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No concentrated food contact surface sanitizer was available for sanitizing dishes during the event.Obtain concentrated sanitizer for dishwashing.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available for use.Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No concentrated food contact surface sanitizer was available for sanitizing dishes during the event.Obtain concentrated sanitizer for dishwashing.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was stored at room temperature measuring 8C.Store all high-risk food away from the temperature danger zone at 4C or below or hot at 60C or above.
  11. 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)?
      • Chlorine testing paper was not available. Obtain chlorine testing paper.
  12. 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)?
      • Chlorine testing paper was not available. Obtain chlorine testing paper.
  13. Demand Inspection

    0 infractions

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