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Bar Bricco

10347 Jasper Avenue NW Edmonton AB T5J 1Y5 · Food - General

Official record from Alberta →

Inspection summary

Bar Bricco has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 8, 2024. The most recent inspection, on September 29, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 October 21, 2025. 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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: Do food handlers ensure that food is protected from contamination (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 once on September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 21, 2025. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use disposable bowls were used as scoops. Operator removed the bowls when prompted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris was observed around the kitchen vent. Ensure it is cleaned to prevent contamination of food.
  2. Monitoring Inspection

    2 infractions

    • 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?
      • - Dead mice seen in the trap near the cooler/freezer in the basement.- Mice droppings were noted on the floor around the dry food shelves in the basement and by the coolers/freezers in the basement. - Chef indicated pest management plan is in place but pest control records were not available on site. Ensure records are provided.\Check all corners or pest and clean up all mice and mice droppings in the facility and sanitize the affected areas.Remove items that are not in use from the facility.Ensure all exit and entry routes are sealed.Store dry food items in pest proof containers with lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature glasswasher was not reaching 71C at dish level nor 82C/180F on the external gauge. Glassware should be washed in any of the kitchen dishwashers until glasswasher is repaired.Ensure glasswasher can sanitize dishes at minimum temperature of 71C internally and 82C/180F on the external gauge.
  3. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoons were stored upright; however, the eating end was sticking upwards. Please invert the spoons to have the handles sticking up instead.
  4. Demand Inspection

    0 infractions

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