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Morales Cocina and Cantina

420 10 Street Wainwright AB T9W 1P5 · Food - General

Official record from Alberta →

Inspection summary

Morales Cocina and Cantina has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on March 24, 2026, recorded 1 infraction.

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

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.

  • 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 March 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 18, 2025. 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 March 18, 2025. 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 3 times across 3 separate inspections, most recently on March 24, 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 March 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. 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?
      • Men's washroom sink hot water supply non-functional at time of site visit, hot water to be available at all times for handwashing purposes. Note - corrected shortly after inspection (confirmed through pics).Kitchen handwash basin currently non-functional, owner states plumber has been contracted to repair asap. Currently using adjacent dishwashing sinks as temporary solution.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator discussed that Lysol is used for kitchen and equipment surface sanitization.Discussed that Lysol is not an approved sanitizer for the food grade surfaces.Bleach bucket was made during the inspection, to store the used cleaning cloths, measured and verified at 100 ppm.Make sure to acquire the test strips to check the concentration of chlorine to ensure that it is at 100 ppm.Note: Resources would be shared for appropriate mixing of sanitizers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation was made regarding the storage of food/food items directly on the ground.Please make sure that adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Make sure that all the refrigeration units are equipped with functional thermometers to check the temperatures on routine basis.It is recommended to maintain the temperature logs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shrimps were being thawed in the kitchen sink, without cold running water.Discussed the safe thawing options of frozen foods.Violation was corrected during the inspection.
    • 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?
      • Facility was doing its own pest control, however pest control records were not maintained.Pest control checklist would be provided electronically.Kindly ensure that pest control records are maintained on monthly basis.
    • 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 ceiling panel right above the fryer in food preparation area had the paint peeling off (hanging on the ceiling)Make sure to repaint the ceiling panel to prevent any accidental contamination.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink does not have a paper towel dispenser. Tea towels are being used instead of single use towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood shelf has been installed above the main food prep area. Please finish the shelf.

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