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Amedeo's

18 - 34 Southridge Drive Okotoks AB T1S 2G5 · Food - General

Official record from Alberta →

Inspection summary

Amedeo's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 1, 2024. The most recent inspection, on December 11, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on December 8, 2025. 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 4 times across 2 separate inspections, most recently on December 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 4, 2025. For example: 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?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentration for cleaning cloths was measured below 200 ppm. Quat solution was refilled from the dispenser and tested below 200 ppm.**Please use bleach diluted to 100 ppm as an alternative while waiting for the quats dispenser to be adjusted to provide between 200 - 400 ppm of quats concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food items in buckets and meat hanging from a shelf, were observed uncovered in the walk-in cooler. Food items must be properly covered to prevent contamination. **Ensure that lids, wraps, or appropriate coverings are used at all times when storing foods.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentration for cleaning cloths was measured below 200 ppm. Quat solution was refilled from the dispenser and tested below 200 ppm.**Please use bleach diluted to 100 ppm as an alternative while waiting for the quats dispenser to be adjusted to provide between 200 - 400 ppm of quats concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, a shelf containing raw meat inserts and a vegetable insert were stored directly beneath another shelf of raw meat. This storage arrangement creates a high risk of cross-contamination from potential drips or leaks. **Corrected during inspection by relocating the vegetables to a shelf designated for vegetable storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food items in buckets and meat hanging from a shelf, were observed uncovered in the walk-in cooler. Food items must be properly covered to prevent contamination. **Ensure that lids, wraps, or appropriate coverings are used at all times when storing foods.
    • 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 Food handling permit was not properly displayed; an invoice was observe posted, with the expired permit placed underneath. **Please print and display the current food handling permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety training certificate could not be provided by operator upon request at the time of inspection. The operator indicated that he possesses the certificate but was unable to access it at the time. **Please ensure the certificate is kept in an easily accessible location for review upon request by a public health inspector.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer concentration was measured above 400 ppm.**Ensure QUATs sanitizer concentration is maintained between 200-400 ppm. ***CORRECTED DURING THE INSPECTION.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The glass dishwasher chlorine sanitizer concentration was measured between 10-50 ppm. **Ensure the chlorine sanitizer concentration is maintained at a minimum of 100 ppm.

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