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LTL Culinary

130 - 227 11 Avenue SW Calgary AB T2R 1R9 · Food - General

Official record from Alberta →

Inspection summary

LTL Culinary has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 1, 2025. The most recent inspection, on April 15, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 5 times across 2 separate inspections, most recently on April 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 4 times on April 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

3 inspections

  1. Initial Inspection

    0 infractions

  2. Demand 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)?
      • There were no iodine test strips available.Obtain iodine test strips for verifying the residual iodine concentration for the glasswasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips available did not have colour comparator or expiration date paper available.Obtain new quat test strips.
  3. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being prepared also used for ready to eat food preparation, and too close to ready to eat food items.A designated area, away from ready to eat food preparation spaces and ready to eat food, is required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available for use.Obtain chlorine test strips for verifying residual chlorine concentration for the kitchen dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine test strips available.Obtain iodine test strips for verifying the residual iodine concentration for the glasswasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips available did not have colour comparator or expiration date paper available.Obtain new quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towels in the paper towel dispenser at the hand wash sink close to the dishwasher. There were no paper towels available that fit the paper towel dispenser.Refill paper towel dispenser. Ensure that all paper towel dispensers are stocked with paper towels 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?
      • There was no paper towel dispenser available at the hand wash sink at the east end of the cookline.Install a paper towel dispenser at the hand wash sink on the east end of the cookline.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate available was for Food Safety Basics.Food Safety Basics does not meet the requirement for food safety training.

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