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Buco Pizzeria & Vino

105 - 130 Bellerose Drive St. Albert AB T8N 8N8 · Food - General

Official record from Alberta →

Inspection summary

Buco Pizzeria & Vino has been inspected 13 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on September 17, 2026, found no infractions.

2 of 13 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, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 11 times across 8 separate inspections, most recently on September 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on November 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 19, 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?

  • 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 11 times across 9 separate inspections, most recently on October 9, 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?

  • 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 5 times across 5 separate inspections, most recently on September 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat solution was noted to be at 50 ppm at the time of inspection. The operator prepared fresh quat solution during the inspection, and the concentration was noted to be at 200 ppm. The operator was advised to change quat solution frequently. 2. Cleaning cloths were noted on countertops and also hanging off staff aprons.Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on countertops.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal items such as purses were noted to be stored with food items. Please designate an area to store staff personal items. Please do not store staff personal items with food items.2. Staff member's half eaten food was noted on coffee counter. Bulk food containers were noted underneath this counter. Please do not eat on coffee counters or any other areas where food items are stored and prepared. These were moved during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was not dispensing chlorine. The concentration was noted to be at 0 ppm.Please repair the dishwasher and ensure that the dishwasher is dispensing chlorine at 0 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the prep table located by the pizza over was noted to be broken. Please repair or replace the indicated door.
  3. Risk Management Inspection

    0 infractions

  4. 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 inner lid of the rightmost prep cooler in the front area was in disrepair. The inner lid was taped to the cover. The prep cooler was also missing a handle for the cover. Repair the prep cooler lid and replace the missing handle.No concerns were noted regarding the temperature inside the cooler.
  5. Monitoring Inspection

    3 infractions

    • 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 gap was observed in the ceiling tiles in the dishwashing area. Replace the missing ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inner lid of the rightmost prep cooler in the front area was in disrepair. The inner lid was taped to the cover. The prep cooler was also missing a handle for the cover. Repair the prep cooler lid and replace the missing handle.No concerns were noted regarding the temperature inside the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some general facility cleaning is needed in the front prep area in and around the prep coolers. Dust build up was observed on the walk-in cooler fan covers. Clean the above mentioned areas.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizer concentration was 0ppm, wet cleaning clothes were on the counter.Quat sanitizer at 200ppm was prepared and cleaning clothes were stored in the sanitizer.-
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - Food safety records are not maintained. Ensure prepared food in the cooler is labelled with a date.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooling procedures were inadequate. Large bucket of soup at 62C was being cooled at room temperature by the walk-in cooler door. Cooling procedures were discussed, staff dispensed soups in metal pans in an ice bath. One of the pans, could not fit well in the ice.Kindly ensure other cooling methods like an ice wand, or smaller shallow pans are used for cooling, or reduce the quantity of soup made. This will ensure the resources and space can accommodate safe cooling procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available.Ensure quat test strips are obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General facility cleaning is needed in the front prep area.
  7. 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?
      • The marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
  8. Monitoring 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)?
      • - Glasswasher at the bar was at 0ppm of chlorine.- Dishwasher in the kitchen was at 0ppm of chlorine. It was observed that the sanitizer and detergent lines had been were in opposite chemicals. Lines were reshuffled accordingly and concentration was increasing to 25ppm after several cycles. - Operator called the technician for a maintenance by the end of day. Extra utensils and pans were available. Bleach was present. Operator agreed to use the 2-compartment sink for the -step dishwashing if needed before the technician comes in.Ensure the dishwasher is repaired and continue using the 2 compartment sink to complete dishwashing until the technician arrives.
    • 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?
      • The observed pest control record was from middle of last year.Ensure an updated pest control record is available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
    • 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 the slicer. Operator indicated it had just been used and was cleaned and sanitized during inspection.Ensure meat slicer is cleaned and sanitized after each use.
  9. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Glasswasher at the bar was at 0ppm of chlorine.Ensure the dishwashing of the bar glasses is completed in the kitchen dishwasher until the bar dishwahser is reparied.
    • 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?
      • The observed pest control record was from middle of last year.Ensure an updated pest control record is available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
  10. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of carrots and a bag of onions were being stored on the floor. Ensure all food is stored at least 6 inches off the floor. 2. Bowls were being used as scoops and stored directly in bulk foods. Use a scoop with a handle and store in a way that protects bulk food from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine residual. After multiple primes the dishwasher still measured 0ppm. The sanitizer bucket was changed, and the dishwasher produced a 100-ppm sanitizer residual. Inspector requested that all dishes, utensils and equipment go back through the dishwasher to ensure that they were properly sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not being tested frequently. Ensure staff are testing dishwasher each moring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
  11. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted on the prep counters. Food handlers were noted to be using cleaning cloths while handling food.Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not leave cleaning cloths on prep counters. All these cleaning cloths were moved during the inspection.2. The quat solution was noted to be at 50 ppm. The operator prepared fresh quaternary ammonium solution and the concentration was noted to be at 200 ppm. Please change quat solution on frequent basis.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Food handlers were noted to be using cleaning cloths while handling food. Importance of hand washing was discussed with the operator during the inspection. Please wash hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pancetta meat was noted to be stored at room temperature for 24 hours to dry it. Please be advised that all high-risk food items must not be stored at room temperature for more than two hours. Please either store this item in a cooler maintained at or below 4 degrees C or get it tested from an accredited lab for water activity and/or pH parameters.
    • 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 state all times.
  12. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on the prep counters.Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not leave cleaning cloths on prep counters. All these cleaning cloths were moved during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that the facility was thawing food items at room temperature. The surface temperature of these food items was noted to be at 0.3 degrees C. All these items were moved in the walk-in-cooler during the inspection. The operator was further advised to follow proper thawing procedures:- under cold running water, - in a cooler maintained at or below 4 degrees C, - in a microwave, or, - cook directly from frozen state. Please do not that food at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser located in the back prep area was noted to be empty. The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that all hand washing sinks are fully equipped with appropriate hand washing supplies at all times.
    • 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 state all times.
  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on the prep counters and hanging on food handlers' aprons. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not leave cleaning cloths on prep counters. All these cleaning cloths were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were noted to be using cleaning cloths hanging off their aprons to wipe hands. Food handlers were advised to wash hands using soap and water and dry/wipe hands using a paper towel.
    • 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 state all times.

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