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Ferraro Truly Italian

5101 - 403 Mackenzie Way SW Airdrie AB T4B 3V7 · Food - General

Official record from Alberta →

Inspection summary

Ferraro Truly Italian has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on June 17, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 3 separate inspections, most recently on June 17, 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)?

  • 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 June 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on June 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 10, 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?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please obtain new test strips and ensure dishwasher is tested regularly.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer solution in spray bottle was greater than 200ppm. It was diluted during inspection and remeasured at 100ppm. Ensure chlorine sanitizer is mixed to 100ppm. 2. Spray nozzle on bottle was not working. It was replaced 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 chlorine sanitizing dishwasher measured 0 ppm. The operator contacted a repair company during the inspection. Ensure the dishwasher is repaired and capable of dispensing sanitizer at a minimum of 100 ppm for effective sanitization. Until the unit is repaired, manually sanitize all dishes using a 100 ppm chlorine solution in the two-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please obtain new test strips and ensure dishwasher is tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink near dishwashing area was turned off at valve below sink. It was turned back on during the inspection. Ensure hand sink is operational at all times. 2. Area with stand-up mixers does not have hand sink immediately accessible. Area is used to prep pizza dough several times a week. Operator stocked hand sink in adjacent storage room with soap and paper towel during the inspection. Ensure door is left open when prep is occurring and that hand sink is kept accessible for food handlers.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Hand on cook line had hot water, but was still dripping. Operators have plans to fully repair. Repair so that hand sink faucet is not dripping.
  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink on cook line did not have hot water. Operator had already spoken with plumber to ensure hot water valve is repaired.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some scoops in dry ingredient bins were stored with their handles directly contacting food. This was corrected during the inspection. Ensure scoops are stored so their handles do not directly contact food in order to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four drawer cooler in dessert area was not equipped with a thermometer. Please place thermometer in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in staff washroom next to public washroom did not have hand soap. Ensure hand sink is stocked with soap and paper towels at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink on cook line did not have hot water. Operator had already spoken with plumber to ensure hot water valve is repaired.
  7. Monitoring 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)?
      • Glass washer was not dispensing chlorine. Staff will switch to using dishwasher. Operator phone repair person during inspection. Glass washer will not be used until repaired.

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