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Buco Pizzeria & Vino Bar

100 - 10423 101 Street NW Edmonton AB T5H 0E7 · Food - General

Official record from Alberta →

Inspection summary

Buco Pizzeria & Vino Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on July 8, 2025, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on July 8, 2025. 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 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 once on July 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on June 6, 2024. 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 2 times across 2 separate inspections, most recently on September 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on July 8, 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?

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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat broth and bechamel sauce on the steam table were measured at an internal temperature of 42/32 C respectively. Staff indicated food were heated and moved to the unit within the past hour. Food was reheated to 74C during inspection and steam table temperature was above 60C.2. Frozen chicken and fish were observed being thawed at room temperature in the kitchen. Food was moved into the cooler during inspection. Ensure food is thawed safely under cold running water or in the cooler overnight.Ensure food is cooked to adequate temperature before it is moved to the hot holding unit that has been on and measured above 60C.
    • 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 should be obtained for the quat sanitizer on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the pizza dough room was inaccessible due to a pile of clothes in the sink. Sink was cleared during inspection. Ensure sink is accessible at all times.
  2. Risk Management Inspection

    0 infractions

  3. 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 bar glasswasher is currently not in use due to a broken pump. A service request has been scheduled to fix the glasswasher.
  4. Risk Management Inspection

    2 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?
      • Some floor sections in the dishwashing area are not smooth and easy to clean.Replace all unfinished wood flooring in the dishwashing 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?
      • Some wall sections in the dishwashing area are not smooth and easy to clean. There is an open hole on the wall beneath sinks.Repair all unfinished walls in the dishwashing area.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored properly when not in use. They were observed on counter tops at the cookline.All used cleaning cloths were immediately stored in pails with fresh Quat solution during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sani cycle of the low temperature dishwasher.The sanitizer hose was not fully submerged into the sanitizer container. The hose was rightly inserted into the bleach container, the dishwasher was primed, couple of cycles ran and 100ppm chlorine was measured at plate level in the Sanitize cycle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher detergent and rinse hose lines are not dispensing solution needed for washing and rinsing.Contact a technician to fix the detergent and rinse hose lines
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor sections in the dishwashing area are not smooth and easy to clean.Replace all unfinished wood flooring in the dishwashing 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?
      • Some wall sections in the dishwashing area are not smooth and easy to clean. There is an open hole on the wall beneath sinks.Repair all unfinished walls in the dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two broken strainers observed in the dishwashing area were immediately discarded during inspection.
  6. Demand Inspection

    0 infractions

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