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Allegro Italian Kitchen

9650 142 Street NW Edmonton AB T5N 4B2 · Food - General

Official record from Alberta →

Inspection summary

Allegro Italian Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2025. The most recent inspection, on May 7, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times on January 31, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on November 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 January 31, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grime observed on the inside of the ice maker. Ensure ice maker is cleaned to prevent contamination of ice.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk flour container cover was observed to be broken. Replace container cover.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small prep cooler had an ambient air temperature of 12C. The tomato sauce was probed at 10C and the probed capers was at 7C. However, the cooler thermometer read 4C and the Owner mentioned the cooler was opened. The Owner was informed to monitor the unit and to use another thermometer to measure the temperature. Ensure the cooler is at 4C or less, should the unit not reach 4C, the unit must be repaired to replaced.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in pail had 0ppm of chlorine initially. It was corrected during the inspection and concentration was at 100ppm. Towels were stored in solution. Good.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food items were uncovered in the walk cooler. Ensure all items are covered at all times or after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent, however, there was 0ppm of chlorine at the dish level. The pail of chlorine was relocated and the hose was able to retrieve the solution. After priming the dishwasher, the concentration was at 100ppm.Two compartment sink had detergent and bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were present, however, please re-train staff to check the concentration at the start of the day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar area sink was missing soap and paper towels. A cutting board with cut fruit was noted by the sink. Food handling was occurring in the area and requires soap and paper towels. The coffee area hand sink had soap but no paper towels nearby. Ensure there is paper towels nearby the sink.Operator indicated that in previous inspections, there was discussion about the location of hand sinks. Should the coffee area be the designated hand sink, ensure all the front-end food prep/handling is conducted on that counter and not the bar area. It would be acceptable to have soap and paper towels at both sinks as well as long as the sinks are accessible and unobstructed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had some buildup of food at the time. When cleaning the meat slicer, please also focus on the surrounding area of the blade. A couple of wooden spoons on the counter were cracked. Operator indicated that the handle was used to stir not the rounded part. Keep scoops out of the dry ingredients bin (ie flour bin).The small prep cooler had corks as handles. Please use materials that are smooth, impervious to moisture, easy to clean and in good repair. Replace the cork handles with a proper handle. Wooden boards (bare wood) and corrugated plastic boards were used to line the metal countertops by the prep coolers. Please remove those items as they are not designed for kitchen use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A minor spill noted on the floor by the foundation drink syrups. Please clean.The kitchen ceiling has black buildup. Ceiling is due for cleaning.

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