Skip to content
Loading map…

My Little Italia

5 - 2015 4 Street SW Calgary AB T2S 1W6 · Food - General

Official record from Alberta →

Inspection summary

My Little Italia has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on November 3, 2025, recorded 1 infraction.

1 of 3 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: Protecting food from contamination and 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 10, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on December 10, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on November 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 10, 2024. 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of ice in freezer near back dishwashing area. 2. Build up of debris on the lower walls in the cooking area. Ensure these areas are cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented canned clams were stored on the shelves. Canned foods should not be kept nor used once they are damaged or dented to avoid the growth of harmful bacteria and their toxins. Inspect canned food prior to use to ensure they have not been dented. If cans were dropped, use the food item immediately or discard it. Inspect the cans when receiving shipment and do not accept dented cans. The operator disposed the canned clams at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution in the spray bottle was measured at 100ppm. The operator remade the sanitizer at the time of the inspection and was measured at 200ppm.Ensure the quat sanitizer solution is maintained at 200ppm to adequately sanitize food surfaces to remove contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shrimp stock was uncovered in the walk-in cooler where there is a leak from the condenser. All food must be covered during storage to protect it from contamination. Place adequate covers on the shrimp stock.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were stored inside the bulk supply where the handle was touching the food. Store scoops in a separate area or ensure handles are stored upright to prevent contamination of the bulk supply. The operator removed the scoops at the time of the inspection.2. Plastic containers used to scoop bulk foods were stored inside of the bulk supply and did not have a handle. Ensure utensils used for bulk items are stored in a separate area to prevent contamination of the bulk supply. Replace plastic containers with proper scoops that have a handle to avoid contamination with the bulk supply when in use. The operator removed the plastic containers from the bulk supply at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condenser in the walk-in cooler is in disrepair and water is leaking onto the floor. All food equipment must be in good working condition to ensure food are stored in a safe manner. The operator stated a technician has been called and the condenser has been scheduled for repair. In the meantime, ensure all food is covered in the walk-in cooler and refrain from storing food directly underneath the leak to prevent contamination of the food.

Nearby inspected facilities

Own this business? Add a badge to your website