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Bistro Di' Madre Piccola

10015 100 Avenue Morinville AB T8R 1P7 · Food - General

Official record from Alberta →

Inspection summary

Bistro Di' Madre Piccola has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on August 26, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 June 1, 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 June 10, 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?

  • 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 8 times across 6 separate inspections, most recently on June 5, 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?

  • 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 3 times across 3 separate inspections, most recently on June 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on June 10, 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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • Floor was noted to be in disrepair in the back area. Please repair the floor. The operator requested more time for this item. Time extension was granted,
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted on prep counters. Please do not leave cleaning cloths on prep counters. 2. Accumulation of debris was noted on the meat slicer. Please clean and sanitize the meat slicer. The meat slicer must be dismantled, and a brush must be used to clean and sanitize hard-to-reach surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Accumulation of debris was noted inside all equipment and clen dish storage area. Please clean all storage containers and dishes.2. Scoops were noted inside bulk containers. Please do not store scoops inside bulk food containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor was noted to be in disrepair in the back area. Please repair the floor. 2. A few ceiling tiles was noted to be missing from prep area. Please install the missing ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Accumulation of dust, debris and grease was noted throughout the facility (inside the walk-in-cooler, floor, walls and ceiling).Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times. Please create written cleaning templates and implement them.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 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?
      • Pest control records were not observed at the time of inspection. Please ensure to maintain monthly pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The spray sink was noted to be leaking. Please repair the leaking plumbing line.2. The wall behind the dishwasher was noted to be in disrepair. Please repair the wall area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the back area needs defrosting. Please defrost the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The handwashing sink had utensils in it. Utensils were removed during inspection.- The hot water faucet was in disrepair.Ensure handwashing sink is in good repair and always accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice buildup was noted in most freezers. Please defrost all freezers and clean them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - General cleaning and organizing is required. December 4, 2024- The meat slicer is uncleanPlease clean and organize the facility.
  9. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks.Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice buildup was noted in most freezers. Please defrost all freezers and clean them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required. Please clean and organize the facility.
  10. 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)?
      • The low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm. Please manually sanitize dishes until the dishwasher is repaired. The facility is manually sanitizing dishes.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on prep counters. These were moved in the bleach solution during the inspection. Please do not store cleaning cloths on prep counter.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm. Please manually sanitize dishes until the dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.

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