Skip to content
Loading map…

Bianco

120 - 10020 101A Avenue NW Edmonton AB T5J 3G2 · Food - General

Official record from Alberta →

Inspection summary

Bianco has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on March 17, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 4 times across 3 separate inspections, most recently on March 5, 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 3 times across 3 separate inspections, most recently on March 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 23, 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?

  • 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 4 times across 4 separate inspections, most recently on March 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 October 28, 2025. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. IEnsure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available during food prep, raw eggs and flour are used to make pasta. Quat sanitizer at 200ppm was provided during inspection. (Ensure sanitizer is always available during food prep).Ensure food contact surfaces are sanitized frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Seafood were being thawed in the sink with no running water. Ensure food is thawed under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Ricotta cheese on the prep table was stored on ice. Internal temperature was measured at 11.5C. Cheese was moved into a prep cooler with satisfactory temperature during inspection. Ensure cheese is maintained below 4C at all times.2. The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. Internal temperature of food in the cooler ranged from 16-18C.High risk food that was in the cooler since the previous day were discarded and staff sorted through the cooler, moved the high-risk food that were stored in the cooler within the past 2 hours into another cooler.Ensure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. IEnsure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the top layer of the pizza cooler were measured with a probe thermometer. Temperature of food was between 9-10C. Inserts with food were moved into ice trays in the cooler. Ensure cooler can maintain food below 4C/40F.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at both the kitchen and the bar hand sinks.Ensure paper towels are provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had food debris on it. Ensure meat slicer is sanitized after each use and taken apart for full cleaning after every 4 hours of continous use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated dirt and debris was observed on the ceiling above and adjacent the ice machine. Ensure the indicated area need is cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate probe thermometer at the time of inspection. Note: facility did have an IR thermometer for taking surface temperature readings.ACTION REQUIRED: Obtain a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to locate sanitizer test strips at the time of inspection.ACTION REQUIRED: obtain test strips.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not stored properly when not in use.All used cleaning cloths were immediately stored in Quat solution by a kitchen staff upon request.
    • 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?
      • Mice droppings were noted on the floor beneath shelves in the dry storage area. Shredded insulation material was noted on the floor beneath food prep sinks.- Use sanitizer solution to soak and clean up all mice droppings and shredded materials.- Identify all point of entry within the facility (holes on walls, floor and ceiling) and have them sealed/closed to prevent further pest entry.- Store all open food in pest proof containers with covers.- Remove all unused items from the food premise. Cluttered items create an environment for mice to harbor
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt, debris and food particles are present inside drawer refrigeration units at the cookline.Clean and sanitize the interior of all drawer refrigeration units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soil and debris are present on the floor (hard to reached areas) beneath the dishwasher.Clean all hard to reached areas in the food premise.
  9. Risk Management Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website