Skip to content
Loading map…

Loco Lou's

1324 16 Avenue NW Calgary AB T2M 0L1 · Food - General

Official record from Alberta →

Inspection summary

Loco Lou's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on October 5, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 October 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 6 separate inspections, most recently on October 5, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on February 21, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured 0ppm. Replaced during inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing. Corrected during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent covers missing in the kitchen. Operator is in the process of addressing issue by attempting to source out parts
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to have a buildup of dust, dirt, and/or debris: walls in the dishwashing area, floor under the dishwasher, ventilation baffles on the cook line. Please clean
  2. Demand 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?
      • Vent covers missing in the kitchen. Operator is in the process of addressing issue by attempting to source out parts
  3. Demand 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?
      • Vent covers missing in the kitchen. Operator is in the process of addressing issue by attempting to source out parts
  4. 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?
      • Vent covers missing in the kitchen. Operator is in the process of addressing issue by attempting to source out parts
  5. Demand Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide the name and certificate of the staff who has the required Section 31 of the Food Regulation food safety training and is responsible for ensuring this kitchen is operated safely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent covers missing in the kitchen. Operator is in the process of addressing issue by attempting to source out parts
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) 4 large bags of cooked chicken wings were left out in room temperature at the time of inspection. - Do not store high-risk foods or thaw high-risk foods in room temperature. - All high-risk foods must be stored at a temperature of 4C or less or greater than 60C at all times. - For thawing, use of the following approved methods: thaw in the cooler ahead of time, under running cold water, during cooking process, or in the microwave if being cooked or consumed immediately. 2) Observed a 4L container of garlic butter left out in room temperature. - Do not store perishable foods such as garlic in oil/butter or caramelized onions in room temperature. Store at a temperature of less than 4 degrees Celsius or above 60 C. - Due to the anaerobic conditions of garlic in oil/butter, there is potential for production of botulinum toxins.3) One cooler in the preparation area measured between 16-18 degrees Celsius. - Do not store any perishable foods in this cooler until serviced. - All perishable foods under refrigeration must be stored at a temperature of 4C or less.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide the name and certificate of the staff who has the required Section 31 of the Food Regulation food safety training and is responsible for ensuring this kitchen is operated safely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Several ceiling tiles missing in the kitchen. 2) Vent covers missing in the kitchen. 3) Several wall and floor tiles missing in the kitchen. - Please fix the noted deficiencies. - Ensure all material used are smooth, easy to clean and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Observed oil/grease buildup on the floor behind and on the sides of the cooking equipment. Oil accumulated on the lines to the right of deep fryers. - Clean and maintain in a clean and sanitary condition at all times. 2) No written cleaning schedule available on-site.Please prepare a written cleaning plan for this restaurant. This must include when, how and by whom each area of this restaurant is to be cleaned. It is to include the cleaning supplies/chemicals to be used, Records of the cleaning must be kept onsite and available for viewing by the Public Health Inspector.

Nearby inspected facilities

Own this business? Add a badge to your website