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Amore Pasta

15216 127 Street NW Edmonton AB T6V 0C5 · Food - General

Official record from Alberta →

Inspection summary

Amore Pasta has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on September 10, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on September 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 10, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 October 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 30, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on September 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Santizer dispenser was dispenser a sanitizer solution greater than 400 ppm sanitizer.As operator to manually dilute to 200ppm until dispenser can be adjusted.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly in the bulk food items. Use a scoop with handle. The bowl was removed from the bulk food.
    • 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?
      • The pest control records do not indicate any information other than a date and signature. Monitoring devices are to be in place to track activity.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff were observed hand washing above utensils. Please do not store utensils in dedicated hand sinks. Ensure all utensils are protected from contamination. Education was provided. The utensils were taken for cleaning and sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Alfredo sauce was being held at 53C. The sauce was stirred and measured using an IR and probe thermometer. High-risk foods must not be held between 4C and 60C for more than 2 hours. The operator indicated that sauces are discarded every 1.5 hours. If sauces are held between 4C and 60C, they must be monitored using timers or written logs and discarded after 2 hours. The sauce was reheated on a cooktop to 74C.It was recommended to cook sauces in smaller batches.
  3. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The back hand sink was out of paper towel. CDI: restocked at the time of inspection. 2. The front hand sink was being used to prepare mushrooms and was not equipped with soap. The operator reported they were waiting to receive the order with more soap. Staff were to use the back hand sink that was <3 steps away & unobstructed until the order is received.Facility utilizes gloves. Please ensure staff are following glove use guidelines. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
  4. Initial Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled of its contents.Staff member labelled bottle at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following item/s require attention;- Inside black bus bins - built up food debris noted.

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