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Bellissimo Pizza & Pasta

13905 127 Street NW Edmonton AB T6V 1A8 · Food - General

Official record from Alberta →

Inspection summary

Bellissimo Pizza & Pasta has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 5, 2025. The most recent inspection, on February 3, 2026, found no infractions.

1 of 2 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: Cleaning and sanitizing.

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 December 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on December 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 December 5, 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?

  • 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 December 5, 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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was equipped with dish detergent and fibre guard protection bleach. Operator was advised to obtain regular bleach for food contact surfaces. Discussed three step dishwashing method. Mechanical dishwasher was connected to a food pail that contained a yellow liquid and rinse solution. The unit took more than10 minutes run a cycle. Repair or replace the unit. The unit must be properly connected to appropriate chemicals. Chemical containers must be labeled with manufacturers information.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink was equipped with soap and paper towels. However, the spout was spraying water when turned on. Repair or replace sink.The front area contained no hand sink. Operator was instructed to not perform any food handling such as handling any open food. Only simple beverages without touching food contact surfaces or open food. Should there be any food handling, a hand sink will be required to be installed in the front area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling tiles were missing. Install ceiling tiles.Baseboards were missing by the dishwashing area. Install baseboards.Some holes were observed around the piping in the dishwashing area, ceiling, etc. Any unwanted open holes, gaps, etc, please close them up to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One strainer was in poor repair and was discarded during the inspection.

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