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Loco Lou's

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

4 inspections

  1. 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
  2. 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
  3. 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
  4. 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.