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Lavazio Cafe

15363 97 Street NW Edmonton AB T5X 5V3 · Food - General

Official record from Alberta →

Inspection summary

Lavazio Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 23, 2024. The most recent inspection, on April 20, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 6 times across 4 separate inspections, most recently on March 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on April 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 separate inspections, most recently on March 19, 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 September 23, 2024. 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

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Back of house low temperature chemical dishwasher was in disrepair. Action Required: Please notify PHI when dishwasher has been fixed or is taken out of service, to prompt an onsite inspect
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. PHI directed staff onsite to remove wet cloths, clean and sanitize the affected area.Action Required:Please store wet, used cleaning cloths in approved sanitizer solutions when not in use, to prevent cross contamination of food contact surfaces.Resource:AHS guidelines on using wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf2. Chlorine sanitizer was 0ppm. PHI coached Operator onsite on mixing an approved sanitizer, 100 ppm Chlorine.Action Required:Please ensure approved food contact surface sanitizers (100ppm Chlorine or 200ppm QUATs or 12.5-25ppm Iodine) are readily available when in operation, to facilitate effective cleaning and sanitizing procedures.Resource:How to mix an approved sanitizing solutionhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 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 onsite had expired May 2023 and Dec 2025.Action Required:Replace expired chemical test strips with valid ones (not expired, not water damaged and with color/concentration reference charts) to ensure proper verification of your Chlorine sanitizer concentration. Email PHI photo or video evidence of your valid test strips by March 23. 2026.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front of House hand sink basin by Coca Cola cooler was obstructed by utensils (fork and knife). Back of House hand sink basin was obstructed by a drain stopper. Corrected during inspection. PHI directed staff onsite to remove all items that were blocking the hand sink basins at the time of inspection.Action Required:Do not store any items in hand sink basins or around the hand sink, to ensure easy accessibility of the hand sink at all times, to promote handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Back of house low temperature chemical dishwasher was in disrepair. Action Required: Please notify PHI when dishwasher has been fixed or is taken out of service, to prompt an onsite inspect
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed an ice scoop stored inside the ice machine in direct contact with the ice. Corrected during inspection. No visible contamination noted. Ice allowed to be put back into service. PHI directed staff to wash, sanitize and store the ice scoop in a sanitary manner.Action Required:Do not reuse empty food containers as scoops. Do not use bowls as scoops. Do not reuse, single-use disposable utensils and do not store utensils in food containers e.g. ice machine, to reduce the risk of cross contamination of food.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2025-03-14The operator placed a thermometer in one of the prep coolers near the pizza oven during the inspection. Ensure that a thermometer is placed inside the prep cooler across from the pizza oven. 2025-02-28No thermometers were observed inside the two prep coolers across from the large pizza oven. Ensure that the indicated coolers are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The bleach/chlorine test strips were observed to be expired. Ensure that new bleach/chlorine test strips are acquired.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food contact surface sanitizer was readily available during the inspection. Ensure that a 100ppm bleach/chlorine or 200ppm QUAT sanitizer solution is available at all times to help effectively clean and sanitize food-contact surfaces. The operator prepared a 100ppm bleach/chlorine sanitizer solution during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was observed to be stored directly on top of the ice inside the ice machine. Ensure that the ice scoop is stored in a clean container to help prevent contamination. The operator relocated the ice scoop into a clean container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were observed inside the two prep coolers across from the large pizza oven. Ensure that the indicated coolers are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The bleach/chlorine test strips were observed to be expired. Ensure that new bleach/chlorine test strips are acquired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper-well on the ice cream cooler was not observed to be running during inspection. Ensure that the dipper-well is continuously running during operational hours when the unit is in-use. The operator turned the dipper-well on during the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed in the sandwich prep cooler. Ensure that the indicated cooler is equipped with a thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No bleach/chlorine is measured at the dishwasher in the front service area. Ensure that 100 ppm chlorine/bleach sanitizer is available in the dishwasher at all times. The operator primed the sanitizer, and 100 ppm chlorine/bleach sanitizer was measured during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No liquid soap in a dispenser is observed at the handwashing sink in the back food prep area. Ensure that liquid soap in a dispenser is provided at the handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dump sink in the front service area is observed to be leaking in the cabinet below the indicated sink. Ensure that the indicated leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of what appears to be mold is observed on the shelving in the walk-in cooler. Ensure that the shelving in the walk-in cooler is cleaned and sanitized.

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