Skip to content
Loading map…

Italian Centre Shop

700 - 8005 Emerald Drive Sherwood Park AB T8H 0J1 · Food - General

Official record from Alberta →

Inspection summary

Italian Centre Shop has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on June 9, 2026, found no infractions.

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

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 3 separate inspections, most recently on April 24, 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 3 times across 3 separate inspections, most recently on June 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 5, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on April 20, 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?

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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food items from an unapproved source (Pillar Grove Estates) were being sold in this facility. Food items were removed from the shelves and put on hold. Do not sell this product unless you get approval from AHS.
  3. Risk Management Inspection

    0 infractions

  4. Demand 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)?
      • Test strips for quats sanitizer in the cafe area was expired. Obtain new quat test strips. Test strips have been ordered.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in the cafe area was measured to be around 400ppm quats. A new solution was made immediately upon request measuring 200ppm. Ensure sanitizer concentration is 200ppm quats.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for quats sanitizer in the cafe area was expired. Obtain new quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage bag was observed inside the handwash sink located near the back of the deli processing area. The garbage bag was removed and discarded immediately. Ensure handwash sinks are clear and easily accessible.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the deli, knives are being stored in the cracks of the counters. Some of the knives were observed to have been used prior to storing between cracks. Ensure that when knives are stored, they are fully cleaned and sanitized, so they do not contaminate hard to reach areas. Best practice is to store knives in a holder and not between cracks in a counter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Panino sandwiches were being stored in crates inside the display cooler. Ambient temperature measured between 9 and 11 degrees Celsius. The crates were removed and immediately the ambient temperature lowered to 3-6 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap in a dispenser or pump container was not available at the bar hand sink. Ensure that all hand sinks are stocked with Paper Towel and liquid hand soap in a dispenser at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards in various departments had become heavily scored and no longer smooth and easily cleanable. Replace or repair cutting boards so that they are smooth, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover of the produce walk in cooler.Clean area noted above.
  8. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Paper towel dispenser not observed. Ensure paper towel is protected from contamination during and in between use.
  9. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was not available in the walk-in cooler in the bakery. Ensure a thermometer is available for temperature monitoring.* Ensure temperature records are maintained as temperature is monitored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Soap was not available for the hand washing sink in the bar area. This was corrected by the operator during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Paper towel dispenser not observed. Ensure paper towel is protected from contamination during and in between use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Scoop and measuring cups were noted to be stored in the dry bulk product. Ensure bulk product is protected from contamination.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Hot table station:Sanitizer solution was at an inadequate concentration. Sanitizer solution was replaced and tested at 200ppm of quats.Cafe:Sanitizer solution was at an inadequate concentration. Sanitizer solution was replaced and tested at 200ppm of quats.Ensure sanitizer is replaced every 2 hours or when dirty.
    • 09. Are chemicals stored and handled in a safe manner?
      • Hot table station- Sanitizer bottle was not labelled. Sanitizer bucket was labelled during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza Kitchen:The food in the upper unit of the prep cooler was measured at an internal temperature between 7-9C using a probe thermometer. Temperature was not reducing after several minutes. Food was stored on a ice bucket in the prep cooler until maintenance can be completed.Ensure the temperature of the food in the ice bucket is monitored to be at 4C or less every 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bakery:- Paper towel dispenser was empty. Paper towel was replaced during inspection. Produce: - Paper towel dispenser was not in good working condition. Paper towel was repaired during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pizza kitchen1. The handwashing sink was not operational. Dispensable soap and paper towel was provided during inspection, to be used temporarily for handwashing at the 2-compartment sink.Operator showed evidence of contacting a plumber before the inspection day, and repairs would be completed by Friday, the 8th of March,2024. Hot table station1. The handwashing sink is not operational. Dispensable soap and paper towel was provided during inspection, to be used temporarily for handwashing at the 2-compartment sink. Operator showed evidence of contacting a plumber before the inspection, and repairs would be completed by Friday, the 8th of March,2024

Nearby inspected facilities

Own this business? Add a badge to your website