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Lola's Filipino Kitchen

306 - 255 28 Street SE Calgary AB T2A 5K4 · Food - General

Official record from Alberta →

Inspection summary

Lola's Filipino Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on October 1, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on October 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on October 1, 2026. 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 4 times across 3 separate inspections, most recently on October 1, 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?

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. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Recently cooked food was put out on the hot holding table, but the table was not turned on. Food measured 64*C. Hot holding table turned on during inspection.COMPLETE THE FOLLOWING:1. Ensure the hot holding table is turned on and preheated to 60*C before any food is put out.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were no thermometers in the coolers and freezers.COMPLETE THE FOLLOWING:1. Purchase thermometers for each cooler and freezer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When asked to demonstrate the dishwashing procedure in the 3-compartment sink, staff stated they were washing, rinsing and air-drying dishes. Education provided to staff during the inspection regarding proper dishwashing procedures.COMPLETE THE FOLLOWING:1. Ensure dishes are washed in the 3-compartment sink as follows:a. 1st compartment: wash dishes with soap and warm water.b. 2nd compartment: rinse with potable water.c. 3rd compartment: immerse dishes in 100ppm chlorine/200ppm QUAT sanitizer for at least 2 minutes.d. Air dry. 2. Purchase new drain plugs for sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips expired May 2024.2. The facility did not have QUAT test strips available.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 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. The self-closing door mechanism for the kitchen washroom was broken. 2. Light covers were missing in the following areas of the kitchen:a. Above the dish drying rackb. In front of the hood vent. 3. The doors covering the electrical panel located across from the dishwashing sink were in disrepair. Paint was chipped off, and porous material exposed. COMPLETE THE FOLLOWING:1. Repair/replace the door mechanism to ensure the washroom door always remains closed.2. Replace the light covers, OR, replace the fluorescent bulbs with shatterproof bulbs.3. Refinish the electrical panel doors, so they are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on in the following areas:a. Air duct in kitchenb. Top shelf above the dishwashing sinkc. Wall above the drying rack2. The shelf under the kitchen prep table was greasy. 3. The area around the 3-compartment dishwashing sink was cluttered and not easy to clean. COMPLETE THE FOLLOWING:1. Please thoroughly clean the areas noted above and ensure they are cleaned as often as necessary to maintain them in a visibly clean condition.2. Please de-clutter the area around the dishwashing sink, so it is easier to clean and to allow for better pest monitoring.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the food contact surfaces in the back kitchen. - Operator removed the cleaning cloths during inspection. **Ensure cleaning cloths remain submerged in sanitizer solution at all times if re-using or discarded after each use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs were not available onsite for manual dishwashing. - Operator acquired the drain plugs during inspection.Note: Manual dishwashing procedures were sent to the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Underneath and in-between the cooking equipment throughout the cook line. - Underneath the dry storage rack in the back area.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of hard to reach areas (ex: behind the cook/grill line) must be done on a routine basis as discussed.

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