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d'Carlo Pasta House

501A 4 Avenue SE Medicine Hat AB T1A 2N5 · Food - General

Official record from Alberta →

Inspection summary

d'Carlo Pasta House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on May 5, 2026, recorded 3 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on May 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 once on May 5, 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 once on May 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 13, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (chlorine) test strips are not provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Hamilton Beach microwave cooker is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A plastic recycling container in the back area is dirty.
  2. 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 facility has a two-compartment sink and a hand sink but lacks a dishwasher. For a facility that uses reusable utensils, the requirement is either a dishwasher with a two-compartment sink or a three-compartment sink. The operator indicated they are in the process of obtaining a dishwasher. As a temporary solution, dishes and utensils can be washed and sanitized with the two-sink dishwashing method.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two-compartment sink and a hand sink but lacks a dishwasher. For a facility that uses reusable utensils, the requirement is either a dishwasher with a two-compartment sink or a three-compartment sink. The operator indicated they are in the process of obtaining a dishwasher. As a temporary solution, dishes and utensils can be washed and sanitized with the two-sink dishwashing method.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was posted in the kitchen and could not be easily seen by the customers. The operator was asked to move it to a more visible location.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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