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Italian Centre Shop

5028 104A Street NW Edmonton AB T6H 6A2 · Food - General

Official record from Alberta →

Inspection summary

Italian Centre Shop has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 10, 2025. The most recent inspection, on June 10, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The last 4 inspections in a row found no infractions. 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 4 separate inspections, most recently on January 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 10, 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 3 times across 2 separate inspections, most recently on June 2, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 February 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two QUAT sanitizer pails, one in the bakery and one by the handwashing basin in the cafe, only measured 100ppm when tested. Pails were refilled with fresh solution, retested, and concentration was acceptable (200ppm).
  6. 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)?
      • No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired to help measure QUAT sanitizer concentrations.
  7. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No formal written illness policy was observed. Ensure a formal written illness policy is completed and available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired to help measure QUAT sanitizer concentrations.
  8. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No formal written illness policy was observed. Ensure a formal written illness policy is completed and available.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A single-use glove which was placed over top of a fabric glove that staff use to protect hands when cutting meats was observed to be hanging on the glove-storage rack in the deli meat area which indicates that re-use of single-use gloves may be occurring. Ensure that single-use gloves are discarded after usage. The operator discarded the indicated glove during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A QUAT sanitizer spray bottle in the Bar Italia area was observed without a label. Ensure all chemicals are labeled. The operator labeled the indicated spray bottle during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired to help measure QUAT sanitizer concentrations.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the "Italian Soft Drinks" cooler in the catering area and in the small prep cooler in the cafe area. Ensure that the indicated coolers are equipped with thermometers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cutting boards were observed to be in disrepair in the catering area. Ensure that the indicated cutting boards are replaced, removed or refinished to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the wall surfaces around the mop sink in the deli area. Ensure that the indicated area is cleaned and sanitized.

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