Skip to content
Loading map…

Emilio's Mercato Italiano

12849 20 Avenue Crowsnest Pass AB T0K 0E0 · Food - General

Official record from Alberta →

Inspection summary

Emilio's Mercato Italiano has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on July 7, 2026, recorded 3 infractions.

6 of 15 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, Pests and Food temperature control.

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 7 times across 6 separate inspections, most recently on July 7, 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 5 times across 5 separate inspections, most recently on February 7, 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?

  • 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 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 8, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

15 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Meat slicer had heavy food build-up behind the blade. The machine must be taken apart after every use and cleaned and sanitized.- Purexall 5 disinfectant in the deli was not suitable for food surfaces or the meat slicer. Prepared sanitizer must be available at all times food is handled.Surfaces must be sanitized and cleaned frequently throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Sandwiches containing deli meat were stored unrefrigerated on the counter for the length of inspection (1.5 hours).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Basement still had build-up of old rodent droppings in the dry food storage areas (packaged foods). - A box containing ketchup and soup cans had mouse droppings in it and on the cans.- Cleaning and organization must begin immediately of food storage areas.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The deli did not have a surface sanitizer in use. A bucket in the sink contained water but no bleach.Corrected during inspection.A sanitizer must be available and in use when handling/ serving/ preparing food.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was in use at the front area. However, the kitchen only had a vinegar solution. Vinegar was replaced with "Sink and Surface Sanitizer (lactic acid)" during inspection.Note: bleach is also acceptable in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Baking on the retail counter was not covered and could be contaminated by customers. Products were removed.Discussed a display cabinet, covers, or moving the food elsewhere.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Dishwasher was out of detergent. Corrected during inspection.- No sanitizer detected in dishwasher (after priming). Manual sanitizing solution prepared in the 2-comp sink.Reusable items that customers eat or drink from may not be used for the time being.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Biltong prepared in a way that is not verified to be food safe. Biltong was removed, and a review of the process will be done on Thursday.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. 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?
      • **Feb 7th update - cleaning not complete**- ALL feces must be removed from the storage room and all contaminated items must be disinfected. It has now been a month. - This must be completed by next week February 14th, or further measures will be taken. **Update Complete**The dry storage room in the basement had mouse droppings all over the floor and over the food containers. Some items have been chewed into. Please discard all food items that have been contaminated. Bags/boxes of food that have been chewed through must be discarded.I recommend moving the dry food storage upstairs. This may help keep the mice away from your food items and make controlling the mouse population easier.
  12. 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?
      • **Jan 19 update - cleaning still in progress**The dry storage room in the basement had mouse droppings all over the floor and over the food containers. Some items have been chewed into. Please discard all food items that have been contaminated. Bags/boxes of food that have been chewed through must be discarded.I recommend moving the dry food storage upstairs. This may help keep the mice away from your food items and make controlling the mouse population easier.
  13. Risk Management 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)?
      • **Jan 17 - Sanitizer will be picked up the 18th.****Jan 12 update**Johan is ordering sanitizer for the dishwasher. **End of update**No sanitizer in the dishwasher. Using single-use disposable utensils for customers. Please have dishwasher working so it provides proper sanitization (100ppm chlorine).
    • 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?
      • **Jan 17 update - cleaning still in progress**The dry storage room in the basement had mouse droppings all over the floor and over the food containers. Some items have been chewed into. Please discard all food items that have been contaminated. Bags/boxes of food that have been chewed through must be discarded.I recommend moving the dry food storage upstairs. This may help keep the mice away from your food items and make controlling the mouse population easier.
  14. Risk Management 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)?
      • **Jan 12 update**Johan is ordering sanitizer for the dishwasher. **End of update**No sanitizer in the dishwasher. Using single-use disposable utensils for customers. Please have dishwasher working so it provides proper sanitization (100ppm chlorine).
    • 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 dry storage room in the basement had mouse droppings all over the floor and over the food containers. Some items have been chewed into. Please discard all food items that have been contaminated. Bags/boxes of food that have been chewed through must be discarded.I recommend moving the dry food storage upstairs. This may help keep the mice away from your food items and make controlling the mouse population easier.
  15. 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)?
      • No sanitizer in the dishwasher. Using single-use disposable utensils for customers. Please have dishwasher working so it provides proper sanitization (100ppm chlorine).
    • 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 dry storage room in the basement had mouse droppings all over the floor and over the food containers. Some items have been chewed into. Please discard all food items that have been contaminated. Bags/boxes of food that have been chewed through must be discarded.I recommend moving the dry food storage upstairs. This may help keep the mice away from your food items and make controlling the mouse population easier.
Own this business? Add a badge to your website