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Bernardo Diner

519 - 2331 66 Street NW Edmonton AB T6K 4B5 · Food - General

Official record from Alberta →

Inspection summary

Bernardo Diner has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on August 5, 2026, recorded 8 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 6 separate inspections, most recently on August 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on April 24, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 5, 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)?

  • 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 10 times across 4 separate inspections, most recently on August 5, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 August 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Staff was observed moving to food with same gloves used in completing other non-food activities. Gloves were removed, handwashing was completed and fresh gloves worn.Ensure handwashing is completed before touching food and between glove changes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Food boxes were observed on the floor of the dry storage room- Bulk bins were left open.- Food kept outside and on the hot holding unit were covered to prevent flies.Ensure food is stored at least 6 inches above the floorEnsure food bins are closed.Ensure food on display is covered and protected.Ensure
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - There was no thermometer in the cooler, ensure coolers have a functional thermometer and keep temperature records at least twice a day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. High risk food in the hot holding unit were measured between 40-47C using a probe thermometer. Food were rapidly reheated during inspection. Ensure high risk food is maintained above 60C or discard after every 2 hours. Reduce the food in the hot case to allow for better air circulation.2. High risk food was stored at room temperature, staff indicated they were prepared within an hour before inspection. Ensure high risk food at room temperature is sold within 2 hours and the left over is discarded after every 2 hours.3. Frozen bags of minced pork and fish were observed being thawed on the counter of the dry storage/freezer room. Staff moved these into the cooler during inspection.Ensure thawing is done safely by storing food in the cooler overnight OR under cold running water.4. Boxes of Chicken, beef and pork were observed on the floor of the storage room, temperatures were still acceptable, food was moved into the freezer during inspection.Ensure delivered high risk food is stored in a cooler/freezer as soon as possible.
    • 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 were not present.Ensure the chlorine strips are obtained and measures up to 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area's hand sink had no soap. Ensure all hand sinks have soap, running water and paper towels at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not available for reiview.Ensure someone is care and control of the facility completes an Alberta approved food safety certification. You can find more information about this on this link; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the prep area in the kitchen and the floors of the dry storage room needs to be cleaned.Ensure the indicated areas are cleaned and maintained in a sanitary manner at all times.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding chest was set to 130F. Hot foods must be stored above 160F.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • facility has run out of hot water. Operator must ensure adequate tank size. Food handling must stop if hot water is not available.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Storage room cooler was 8C. Please ensure foods are maintain below four Celsius.Do not store or display perishable foods above steam table. Hot holding chest was set to 130F. Hot foods must be stored above 160F.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • facility has run out of hot water. Operator must ensure adequate tank size. Food handling must stop if hot water is not available.
  5. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A product labeled Julie's Pork Chili Garlic Sauce was being offered for sale. This product was not prepared in an approved facility. Improper canning procedures and no storage information was available. Do not sell this product.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in hot holding chest was 36-47C, which is too low. 2. A tray of food was in the oven that was not turned on. Food was 37C. 3. Cooked rice was on the stove, with the burner turned off. 38C. 4. Eggs were being stored at room temperature in the back storage room and the kitchen. 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was being used as a drying rack.
  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in hot holding chest was 36-47C, which is too low. 2. A tray of food was in the oven that was not turned on. Food was 37C. 3. Cooked rice was on the stove, with the burner turned off. 38C. 4. Eggs were being stored at room temperature in the back storage room and the kitchen. 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was being used as a drying rack.
  7. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Facility was selling foods that were prepared in a home kitchen. Ensure foods from other sources are properly labeled and are prepared in a facility with a valid food handling permit.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in hot holding chest was 36-47C, which is too low. 2. A tray of food was in the oven that was not turned on. Food was 37C. 3. Cooked rice was on the stove, with the burner turned off. 38C. 4. Eggs were being stored at room temperature in the back storage room and the kitchen. 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was being used as a drying rack.

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