Skip to content
Loading map…

Amore Pasta

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

Official record from Alberta →

Inspection summary

Amore Pasta has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on April 13, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 2 separate inspections, most recently on April 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 11 times across 6 separate inspections, most recently on June 20, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 April 6, 2026. 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 once on April 30, 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.

9 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.

Nearby inspected facilities

Own this business? Add a badge to your website