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Armando's Ristorante Italian Cuisine, Bar & Grill

308 2 Avenue Bassano AB T0J 0B0 · Food - General

Official record from Alberta →

Inspection summary

Armando's Ristorante Italian Cuisine, Bar & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on May 15, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 separate inspections, most recently on May 15, 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 4 times across 4 separate inspections, most recently on May 15, 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)?

  • 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 April 4, 2024. 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 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 5 times across 3 separate inspections, most recently on March 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on March 17, 2026. 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?

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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler measured 10.9 degrees Celsius.*Ensure cooler temperature is maintained at or below 4 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach and Quats test strips are not available for the sanitizers used.*Obtain bleach and quats test strips for verifying sanitizer concentration is prepared and maintained at the proper concentration.
  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above an open dish of sliced lemons and a container of parmesan cheese in the line cooler.Raw meat must never be stored above ready-to-eat food or beverage bottles to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler measured 8 degrees Celsius and the second line cooler measured 7 degrees Celsius. The two line coolers are not equipped with thermometers.*Adjust temperatures on the line cooler and bar cooler. Ensure cooler temperature is maintained at or below 4 degrees Celsius. *Ensure both line coolers are equipped with working thermometers for temperature monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available. *Obtain bleach test strips for verifying sanitizer concentration is prepared and maintained at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink outside of the bathroom is not equipped with soap and paper towel. Two-compartment sink is not supplied with soap. These are the most central sinks for handwashing since the bar sink is too far from the kitchen. Re-inspection: Owner committed to purchasing hand soap the same morning.*Hand sinks must be supplied with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pizza prep counter surface is damaged and lifting.Hand sink faucet outside the kitchen bathroom has a slow leak.Baseboard tile is missing under the pizza oven and in a few areas. One tile is missing in middle of the floor of the walk-in cooler. The back wall of the walk-in cooler is water damaged, not cleanable, and speckled with mold. The wall behind the cook line contains a big hole.*Replace prep counter with a smooth, cleanable counter surface. *Repair or replace faucet. *Install baseboard tile where missing and replace missing floor tile in the cooler. *Cut out water damaged wall in walk-in cooler. Repair wall to be smooth and cleanable. Repair and seal up hole in wall behind the cook line. Wall finish must be smooth and cleanable.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above produce in the walk-in cooler, and another section of raw meat was stored above beverage bottles. Raw meat was stored above an open dish of sliced lemons and a container of parmesan cheese in the line cooler.*Condiments discarded. Raw meat must never be stored above ready-to-eat food or beverage bottles to protect food from contamination. Re-organize walk-in cooler and line cooler storage with meat stored below and separate from other food, beverages, condiments and sauces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler and the second line cooler measured 7 degrees Celsius. The two line coolers are not equipped with thermometers.*Ensure cooler temperature is maintained at or below 4 degrees Celsius. *Ensure coolers are equipped with working thermometers for temperature monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available. *Obtain bleach test strips for verifying sanitizer concentration is prepared and maintained at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink outside of the bathroom is not equipped with soap and paper towel. Two-compartment sink is not supplied with soap. These are the most central sinks for handwashing since the bar sink is too far from the kitchen.*Hand sinks must be supplied with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pizza prep counter surface is damaged and lifting.Hand sink faucet outside the kitchen bathroom has a slow leak.Baseboard tile is missing under the pizza oven and in a few areas. One tile is missing in middle of the floor of the walk-in cooler. The back wall of the walk-in cooler is water damaged, not cleanable, and speckled with mold. The wall behind the cook line contains a big hole.*Replace prep counter with a smooth, cleanable counter surface. *Repair or replace faucet. *Install baseboard tile where missing and replace missing floor tile in the cooler. *Cut out water damaged wall in walk-in cooler. Repair wall to be smooth and cleanable. Repair and seal up hole in wall behind the cook line. Wall finish must be smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cardboard box is used as a food tray in the cooler and is harboring food debris. *Cardboard is porous and not cleanable and must not be used as food equipment.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator smokes in the commercial food establishment. The establishment is to be smoke free. Reportedly, he smokes in the kitchen. Proper personal hygiene is to be maintained. Handwashing after smoking and before handling food is required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator buys food supplies in Calgary prior to going to the Bassano Restaurant on Tuesday mornings. A cooler is used with ice packs, reportedly. Please have a thermometer in the cooler to ensure high risk food is maintained at 4 degrees Celsius.
    • 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 are needed to monitor the bar and kitchen dishwashers, as well as the chlorine solution in the sanitizer bucket.
    • 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 inspection form is not completed proactively on a monthly schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooling unit fan grill in the walk in cooler needs to be cleaned. All food in the walk-in-cooler are to be covered.Cleaning of Shelving in the Walk-In-Cooler is needed.Cleaning on and around the mechanical dishwasher is needed.

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