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Tienda Latina

2001 - 1000 Tudor Glen St. Albert AB T8N 3V4 · Food - General

10 inspections

  1. Initial Inspection

    2 infractions

    • 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 edges of the newly installed countertop at the 3-compartment sink area are unfinished and must be smooth, impervious-to-moisture, and easy-to-clean.The back edge of the countertop does not connect and form a seal with the wall. Please ensure this forms a water-tight seal and caulk appropriately. The perimeter around the 3-compartment sink requires caulking to prevent water entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing in some areas of the dry goods storage and the food handling areas. Ensure everywhere the wall and floor meet forms a waterproof seal.
  2. Risk Management 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?
      • The baseboard in the back left corner of the storage area is falling off. Repair the baseboards.
  3. Demand Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The front handsink and the 3 compartment sink in the back area did not have hot water. Repair the handsinks and ensure there is hot running water.
    • 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?
      • A visible gap was observed at the back entry door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing throughout the back storage area.
  4. Monitoring Inspection

    2 infractions

    • 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?
      • A visible gap was observed at the back entry door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing throughout the back storage area.
  5. Risk Management Inspection

    2 infractions

    • 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?
      • A visible gap was observed at the back entry door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing throughout the back storage area.
  6. Risk Management Inspection

    2 infractions

    • 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?
      • A visible gap was observed at the back entry door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing throughout the back storage area.
  7. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Sep 1, 2023Much of the food from non permitted sources had been removed, some foods items from non permitted sources had not been removed from the facility. There were repackaged peppers and perishable product in the cooler that were not from approved sources. Discussed items that were to be removed.Aug 29, 2023Founds from unapproved sources were found for sale including but not limited to: pupusas, taco ingredients, tortillas, frozen meat, refrigerated tres leches cakes, baked goods without labels, tapioca chips. Additionally, bulk items were being repackaged by the facility with no information regarding source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Regular bleach at the proper dilution was needed. Discussed making up a 100ppm concentration solution and marking the water level on the container so that it can consistently be made up. Explained that over time and with use the sanitizer concentration would change and it should be checked regularly and changed when needed.
    • 09. Are chemicals stored and handled in a safe manner?
      • Splash-less chlorine was being used as a sanitizer. Discussed that there were to be no additives, no splash-less, no colour-guard, no lemon scented. Regular bleach at the proper dilution was needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The single door cooler was not maintaining a temperature of 4C or colder (was 6C at the time of inspection). Operator was instructed to move the products to a working unit.
    • 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?
      • Pest control records were not available at time of inspection. Operator was provided with AHS self monitoring checklist, and instructed to complete monthly.
    • 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?
      • A visible gap was observed at the back entry door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing throughout the back storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was no paper towels or other hand drying mechanism present in the washroom in the back that is occasionally used by customers and by staff
  8. Risk Management Inspection

    2 infractions

    • 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?
      • A visible gap was observed at the back entry door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing throughout the back storage area.
  9. Demand Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Founds from unapproved sources were found for sale including but not limited to: pupusas, taco ingredients, tortillas, frozen meat, refrigerated tres leches cakes, baked goods without labels, tapioca chips. Additionally, bulk items were being repackaged by the facility with no information regarding source.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit was found to be at 16-18C, with perishable yogurt items being stored in it. The yogurt items were voluntarily discarded by the operator. The operator was instructed to no longer store perishable items in this cooler until such a time that it is capable of maintaining 4C or colder at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A single basin sink was in use, for handwashing, dishwashing and food preparation. The facility was performing intermediate level food handling at time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was using chlorine bleach and did not have chlorine test strips.
    • 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?
      • Pest control records were not available at time of inspection. Operator was provided with AHS self monitoring checklist, and instructed to complete monthly.
    • 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?
      • A visible gap was observed at the back entry door.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was found to be in operation since 2021 without a valid food handling permit. An application for food handling permit was provided.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide proof of completion of a food safety course at time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no ventilation system, with griddles and cooktops in use. Operator was unable to prove sources for precooked and frozen food items that they were reheating, so it was possible they were cooking these items with this equipment and no ventilation.
    • 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 countertop immediately beneath the cooking equipment was made of plastic and was not suitable for the level of heat and cooking occuring.
    • 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 flooring appears to be laminate, which is not approved for food handling areas, as it is subject to water infiltration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the back storage area was either too dim or missing. This does not allow for proper sanitation and/or pest monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing throughout the back storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage areas were very cluttered and crowded. Items not related to a food facility's operations were being stored along with food related items. Items were being stored directly on the floor and too closely together.
  10. Demand Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Founds from unapproved sources were found for sale including but not limited to: pupusas, taco ingredients, tortillas, frozen meat, refrigerated tres leches cakes, baked goods without labels, tapioca chips. Additionally, bulk items were being repackaged by the facility with no information regarding source.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit was found to be at 16-18C, with perishable yogurt items being stored in it. The yogurt items were voluntarily discarded by the operator. The operator was instructed to no longer store perishable items in this cooler until such a time that it is capable of maintaining 4C or colder at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A single basin sink was in use, for handwashing, dishwashing and food preparation. The facility was performing intermediate level food handling at time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was using chlorine bleach and did not have chlorine test strips.
    • 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?
      • Pest control records were not available at time of inspection. Operator was provided with AHS self monitoring checklist, and instructed to complete monthly.
    • 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?
      • A visible gap was observed at the back entry door.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was found to be in operation since 2021 without a valid food handling permit. An application for food handling permit was provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no ventilation system, with griddles and cooktops in use. Operator was unable to prove sources for precooked and frozen food items that they were reheating, so it was possible they were cooking these items with this equipment and no ventilation.
    • 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 countertop immediately beneath the cooking equipment was made of plastic and was not suitable for the level of heat and cooking occuring.
    • 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 flooring appears to be laminate, which is not approved for food handling areas, as it is subject to water infiltration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the back storage area was either too dim or missing. This does not allow for proper sanitation and/or pest monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing throughout the back storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage areas were very cluttered and crowded. Items not related to a food facility's operations were being stored along with food related items. Items were being stored directly on the floor and too closely together.