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Los Chilitos Taqueria

H5 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

Official record from Alberta →

Inspection summary

Los Chilitos Taqueria has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on August 6, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 6 times across 4 separate inspections, most recently on August 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 6, 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?

  • 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 August 6, 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 August 6, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was on site, and no concentrate was on site. - The operator went and bought new bleach bottle and prepared a new sanitizer solution. Ensure to have adequate supplies on hand at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not equipped with paper towels. - Install a new dispenser and equipe the sink with paper towels.
    • 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?
      • Mouse droppings were observed in the corner under the dishwashing sink. - Clean the mouse droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The rolling counter had its trim coming off. - Re-install the trims so that it is smooth easily cleanable and non-absorbent to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor underneath the cooking equipment was damaged and buildup of debris noted.- Operator is perform deep cleaning or replace the damaged floor area.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***ONGOING VIOLATION***No chlorine test strips available onsite. Used for manual dishwashing.- Acquire test strips and ensure regular monitoring of solution concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor underneath the cooking equipment was damaged and buildup of debris noted.- Operator is perform deep cleaning or replace the damaged floor area.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer solution in the spray bottles was tested at 0 ppm. Operator prepared sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer solution is prepared at all times and maintained at adequate concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing practice noted during the inspection. Operator stated utensils are only washed, rinsed and air-dried.- Ensure dishes and utensils are washed, rinsed and SANITIZED using 100ppm bleach solution or 200ppm QUAT solution. Verify concentration of sanitizer using test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***ONGOING VIOLATION***No chlorine test strips available onsite. Used for manual dishwashing.- Acquire test strips and ensure regular monitoring of solution concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand sink was not dispensing towels due to low battery.- Operator is to replace batteries and ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were balanced on top of tap fixture at the 3-comp sink. - This is not a sanitary area - please conduct air drying and storage in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and debris noted in areas including but not limited to under the dishwashing sink, underneath the cooking equipment, on the walls, ceilings tiles, ventilation canopy filters and electrical fan.- Thoroughly clean and sanitize the above-mentioned areas and equipment.
  4. Monitoring 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)?
      • 1) No chlorine test strips available onsite. Used for manual dishwashing.2) No QUAT test strips available onsite. Used for surface sanitizer solution.- Acquire both test strips and ensure regular monitoring of solution concentration.

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