Skip to content
Loading map…

Amore Pasta

14016 23 Avenue NW Edmonton AB T6R 3L6 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings (backpack, pain medications) are stored amongst canned beverages in the back storage shelves.- All staff personal belongings are to be stored away from business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are missing from some coolers.- Ensure that all refrigerated units are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are onsite however staff are using the color chart for iodine test papers.- Obtain the correct color chart for chlorine test papers to ensure that a minimum required 100 ppm is being dispensed in the dishwasher rinse cycle.
  3. Risk Management Inspection

    0 infractions

  4. 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 finish on the concrete counters has worn away in many areas.- Requires repair/refinishing to ensure a surface which is smooth, moisture restraint and that can be properly cleaned and sanitized.
  5. Risk Management 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 finish on the concrete counters has worn away in many areas.- Requires repair/refinishing to ensure a surface which is smooth, moisture restraint and that can be properly cleaned and sanitized.
    • 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 FRP panels by the mop sink surround are damaged and coming away from the wall.- Requires repair.
  6. Risk Management Inspection

    3 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 finish on the concrete counters has worn away in many areas.- Requires repair/refinishing to ensure a surface which is smooth, moisture restraint and that can be properly cleaned and sanitized.
    • 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 FRP panels by the mop sink surround are damaged and coming away from the wall.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle buildup noted on the floor under and along the sides of the refrigeration units in the front food handling areas.- Cleaning is required.
  7. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The infrared thermometer gun onsite is inaccurate. - Operator to replace or obtain a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of cooked pasta undergoing the cooling process are being tightly covered. Temperatures measured at 13-21 C. - Do not tightly cover foods that are cooling until the foods reach a temperature of 4C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main prep cooler is operating at 10C.- High risk perishable foods must be stored at 4C or colder. Foods relocated to other coolers until a temperature of 4C or colder can be maintained.
    • 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 finish on the concrete counters has worn away in many areas.- Requires repair/refinishing to ensure a surface which is smooth, moisture restraint and that can be properly cleaned and sanitized.
    • 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 FRP panels by the mop sink surround are damaged and coming away from the wall.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle buildup noted on the floor under and along the sides of the refrigeration units in the front food handling areas.- Cleaning is required.
  8. 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?
      • May 8/24: Wall repairs remain outstandingApril 30/24: 1. The material currently being used to cover the back metal shelving unit is damaged on the edges.- Replace with a material which is durable, moisture resistant and easy to clean.2. A section of wall edge by the POS machine is damaged.- Requires repair.
  9. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cloth towel hanging from staff apron ties used to wipe their hands. -Discontinue this practice. Proper handwashing practices/procedures reviewed with staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An empty food container is noted in the front area designated handwash sink.- Keep handwash sinks empty at all times and used solely for handwashing purposes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The material currently being used to cover the back metal shelving unit is damaged on the edges.- Replace with a material which is durable, moisture resistant and easy to clean.2. A section of wall edge by the POS machine is damaged.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three heavily soiled cutting boards noted in the back kitchen area.- Discard these as they can no longer be properly cleaned.
  10. Risk Management Inspection

    0 infractions