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Luisa Risto

104 - 8 Perron Street St. Albert AB T8N 1E4 · Food - General

Official record from Alberta →

Inspection summary

Luisa Risto has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on March 17, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 4 separate inspections, most recently on March 17, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on March 17, 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 2 times across 2 separate inspections, most recently on March 17, 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 2 times across 2 separate inspections, most recently on April 11, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on March 17, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator stated that iodine solution was being used for sanitizing surfaces. Both the iodine solution in the kitchen and bar were tested, and were found to be higher than 50 ppm. Per the manufacturer's instructions, solutions this high would require a potable water rinse step after application, which was not occurring. Manufacturer's instructions for dilution for sanitizing were not being followed. Solutions were remade at the request of the PHI. Ratio was approximately 1 tsp per 3.5L.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were out on surfaces in the kitchen and behind the bar, despite a 100 ppm bleach solution being available. Operator stated that cloths were only put into bleach solution at the end of the night, and that countertops were cleaned with soap and water. All food contact surfaces must be sanitized with an approved food safe sanitizer. Cloths must be submerged in an approved sanitizing solution when not in use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Feb 4, 2025***reminded operator the temperature and food safety record keeping was required. Temperature chart example will be re-sent with this report.Apr 11, 2024***Temperature records were not being maintained. Discussed reasoning and will check back for implementation. Mar 2024***Discussed the temperature and food safety record keeping and they will start recording temperatures. Temperature chart example will be sent with this report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A metal insert of lasagna was observed sitting far back atop the pizza oven, which was on. Temperature of the lasagna was 45C. The hot holding area was already full of food, and there was no room for this insert. Chef stated that he was waiting for the oven to heat up before putting the lasagna in. When asked what he would do with the lasagna once it was reheated, he stated he would leave it in the oven to keep warm. Upon inspection, the oven already had three sauces inside, which were only at 40C, despite the Chef saying these were reheated. All food must be reheated to 74C internal temperature before being hot held at 60C. Food cannot be kept in the danger zone (i.e., between 4C and 60C) for periods of time larger than 2 hours. Any foods which have been in the danger zone beyond this time frame must be discarded. Lasagna and sauces were all placed back into the oven, with the oven turned up, and education was provided to the Chef for internal temperature monitoring prior to hot holding.
    • 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 4, 2025***Pest control records were not being maintained. Self monitoring pest control record sheet will be re-sent by e-mail with this report or licensed pest control can be retained and a copy of their monthly reports can be kept onsite for review.Apr 11, 2024***Pest control records were not available for review. Ensure pest control records are completed monthly and are available for review.Mar 2024***Pest control records were not being maintained. Self monitoring pest control record sheet will be sent by e-mail with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some broken and damaged floor tiles in the kitchen that require replacement or repair. Floors must be smooth, impervious-to-moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for the floors throughout the kitchen, with special attention to corners and underneath/behind equipment.
  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Feb 4, 2025***reminded operator the temperature and food safety record keeping was required. Temperature chart example will be re-sent with this report.Apr 11, 2024***Temperature records were not being maintained. Discussed reasoning and will check back for implementation. Mar 2024***Discussed the temperature and food safety record keeping and they will start recording temperatures. Temperature chart example will be sent with this report.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***there was a condiment container being used as a scoop in the bulk bin. It was discussed and removed for washing during the inspection
    • 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 4, 2025***Pest control records were not being maintained. Self monitoring pest control record sheet will be re-sent by e-mail with this report or licensed pest control can be retained and a copy of their monthly reports can be kept onsite for review.Apr 11, 2024***Pest control records were not available for review. Ensure pest control records are completed monthly and are available for review.Mar 2024***Pest control records were not being maintained. Self monitoring pest control record sheet will be sent by e-mail with this report.
  3. Risk Management Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ***There was expired milk/cream present. They were removed during the inspection and discarded. Ensure dates are checked often.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Apr 11, 2024***Temperature records were not being maintained. Discussed reasoning and will check back for implementation. Mar 2024***Discussed the temperature and food safety record keeping and they will start recording temperatures. Temperature chart example will be sent with this report.
    • 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?
      • Apr 11, 2024***Pest control records were not available for review. Ensure pest control records are completed monthly and are available for review.Mar 2024***Pest control records were not being maintained. Self monitoring pest control record sheet will be sent by e-mail with this report.
  4. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ***There was expired milk/cream present (Feb 16 and Feb 23). It was discarded right away during the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Discussed the temperature and food safety record keeping and they will start recording temperatures. Temperature chart example will be sent with this report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Product present in the hot holding unit was less than 60C. Discussed proper re-heating methods (not using a hot holding unit for reheating, reheating the product up to a minimum of 74C before moving to the hot holding unit and maintaining 60C or warmer). The product was removed and put in the oven for quick reheating 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)?
      • ***The iodine testing strips were expired and may not be providing accurate readings. They plan on getting new strips.
    • 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?
      • ***Pest control records were not being maintained. Self monitoring pest control record sheet will be sent by e-mail with this report.
    • 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 commercial canopy was overdue for the cleaning through to the roof (Due Aug 2023). They plan on scheduling the cleaning.

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