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Bambini Hamptons - Kitchen

5955 199 Street NW Edmonton AB T6M 0M8 · Food - General

Official record from Alberta →

Inspection summary

Bambini Hamptons - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on July 30, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 May 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 2 times across 2 separate inspections, most recently on June 29, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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 cupboard base under the hand sink was cracked/damaged, no longer in an easy to clean condition. No leak was noted at the time, please ensure there is no current leak contributing to this issue. Replace the cupboard base so that the storage cabinet is smooth and easy to keep clean. Ensure that staff keep track of and report any possible leaks to avoid such water damage.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen needs sink upgradeDishwashing difficulties were noted Kitchen staff use the one shallow sink and a bin( between fridge and oven) to scrub then rinse dishes prior to putting them in the adjacent high temp sanitizer* Install two deep commercial dish sinks in the space between the oven and where the fridge is present. Fridge can be shifted to another wall. The sink at the entry way is the dedicated hand sink. The space will then meet current Food Safety standards* a trolly can be used to set out drying dishes vs on top of the sanitizer machine leaving the space less crowded and lower risk of cross contamination
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility needs to have 2 large compartment sinks plus hand sink & not just the one and a hand washing sink for effective food preparation & dish washing. * this will remain on file until upgraded
  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer was in disrepair and not useableThe dishes were being washed and sanitized between the two small sinks one that is a dedicated hand sink. The sinks are on opposite ends of the workspace counter. If the sanitizer cannot be fixed by April 11 a.m then must only use disposable client dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility needs to have 2 large compartment sinks plus hand sink & not just the one and a hand washing sink for effective food preparation & dish washing. * this will remain on file until upgraded
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sufficient food preparation space is lacking. The chef was using a plastic folding table which was fully packed with food being prepared and dry food storage. A bowl of fresh baked cookies was on the chair leaving the chef to bend right over the table for food prep. * The preparation island needs to be food grade, suite able size and width to accommodate the large quantity of food being made. Free and clear of storage. A stainless-steel work island with the needed storage beneath would work best.

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