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Buco Pizzeria & Vino Bar

1249 Windermere Way SW Edmonton AB T6W 2P3 · Food - General

Official record from Alberta →

Inspection summary

Buco Pizzeria & Vino Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on January 7, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 5 separate inspections, most recently on October 27, 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?

  • 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 5 times across 3 separate inspections, most recently on November 7, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 2 separate inspections, most recently on October 20, 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 3 separate inspections, most recently on November 7, 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?

  • 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 2 separate inspections, most recently on October 28, 2024. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • Small black flies noted in the dishwashing area.- Restaurant is working with a pest control company and implementing fly abatement measures.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White cream sauce in the steam table measured at 41C. Sauce was placed into the steam table cold. - High risk foods that are being reheated must be reheated to above 74C and can then be hot held at greater than 60C. - Sauce removed and reheated on the stove top.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Container of prosciutto left on the counter was measured at 19C. Food discarded.- High risk foods must be stored at less than 4C or greater than 60C.2. Foods stored in an ice-water bath on the countertop were measured at 9-13C. Improper ice-water bath setup.- The inserts of food must be fully immersed in the ice water and not just sitting on a layer of ice. Corrected.
    • 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?
      • Small black flies noted in the dishwashing area.- Restaurant is working with a pest control company and implementing fly abatement measures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers without handles are being used and the bowls are being left in contact with the foods.- Use dispensers with handles and store the dispensers in a holder or out of the bulk food bins.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An edge on the chest freezer lid has dirty/frayed tape on it which is a surface that cannot be properly cleaned.- Requires repair.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Small black flies noted in the dishwashing area.- Restaurant is working with a pest control company and implementing fly abatement measures.
  5. 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)?
      • 0 ppm chlorine detected in the glasswasher rinse cycle, needs to be at minimum 100 ppm.- All glassware will be sent to the kitchen for washing. Operator called the dishwasher technician for service.
    • 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?
      • Small black flies noted in the dishwashing area.- Restaurant is working with a pest control company and implementing fly abatement measures.
    • 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. Missing wall tiles noted under the handwash sink counter by the pizza oven.2. Rubber base boarding is loose and has come away from the wall under the dishwash area sinks.- A work order has already been submitted for the repairs.
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff phone, keys and wallet were noted on a shelf in the food prep area.- All staff personal belongings are to be stored out of the kitchen/food handling areas. Corrected
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the glasswasher rinse cycle, needs to be at minimum 100 ppm.- All glassware will be sent to the kitchen for washing. Operator called the dishwasher technician for service.
    • 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?
      • Small black flies noted in the dishwashing area.- Restaurant is working with a pest control company and implementing fly abatement measures.
    • 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. Missing wall tiles noted under the handwash sink counter by the pizza oven.2. Rubber base boarding is loose and has come away from the wall under the dishwash area sinks.- A work order has already been submitted for the repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove food particle/ black buildup - the floor under the front food prep counters and around equipment legs, under the deep fryer, behind the mixer in the pasta production area and the caulking along the dishwash sink area wall.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The buckets of Quat sanitizer were measured at 0-50ppm in the front food handling area. The operator remade solutions to the appropriate concentration of 200ppm afterwards.Ensure sanitizer solutions are regularly tested and remade to ensure they are still at the minimum required concentration of 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were raw meatballs being prepared for cooking, stored on a rack above cooked cauliflower and raw potatoes. The operator moved the raw meatballs to the bottom rack of the cooler upon instruction. Ensure raw meat is stored below or away from any produce or other foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several trays of sliced prosciutto were left out at room temperature. The meat was measured at 22.2C. Staff could not provide a timeline for how long the meat had been left out. Food was discarded. Ensure all high-risk food is properly refrigerated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was not dispensing any chlorine. 0ppm chlorine was measured after running multiple cycles. The operator determined the intake line for sanitizer had come out of the solution. They adjusted the line in the chlorine container which enabled the flow of sanitizer. The dishwasher sanitizer cycle concentration was then measured at the required 100ppm for chlorine.Ensure the dishwasher is properly dispensing the required solutions for sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The front bar glasswasher lacked detergent for its operation. The operator was instructed to not use this glasswasher until a new bottle of detergent could be installed.Ensure all dishwashers are properly stocked with the appropriate solutions for cleaning and sanitizing equipment.
    • 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 front food prep area lacked hand soap. Ensure all handwashing sinks are properly equipped with soap, paper towel, and hot & cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen did not have any written cleaning procedures for the proper cleaning and sanitizing of equipment and surfaces. Ensure you have written cleaning procedures for the cleaning of your surfaces and equipment.

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