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Nello's Cucina Italiana

4 - 512 St. Albert Trail St. Albert AB T8N 5Z1 · Food - General

Official record from Alberta →

Inspection summary

Nello's Cucina Italiana has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on March 9, 2026, recorded 10 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on March 9, 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 once on March 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 3 separate inspections, most recently on March 9, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on March 9, 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?

  • 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 March 9, 2026. 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.

3 inspections

  1. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution behind the bar.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed in use and on the counter, rather than soaking in an approved sanitizer solution, behind the bar. These were moved to a sanitizer solution at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of rag eggs sitting out at 18C on the prep line, as well as 1.5 large containers of cut and washed romaine lettuce at 20-25C. Neither food item had time stamps to ensure they were only being left out in the danger zone for <2 hours. The eggs were immediately moved to the cooler, and the larger, full container of lettuce was as well. The smaller portion of lettuce could be used within the time limit. Education was provided on the need for time labelling moving forward, and putting out less product at a time.
    • 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 closest to dishwasher was obstructed at time of inspected; it was covered with a piece of metal sheeting cut to size to create additional counter space. Educated Operator on why this was not acceptable and why this sink is required. Metal piece was removed at the request of the PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of flooring in the dry goods room, near the hot water tank, near the exterior door, under and surrounding the dishwashing area, are damaged and require repair or replacement to ensure they are smooth, impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large section of baseboard is missing along the wall running behind the ice maker machine.
    • 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 unfinished wood shelves in both of the dry goods areas, which must be painted or sealed to ensure they are smooth, impervious-to-moisture, and easy to clean.There is damage to the shelves behind the cooking line which must be repaired.
    • 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 sections of the wall behind the ice maker (upper and lower) that are damaged and no longer smooth, impervious-to-moisture, nor easy to clean.There are also large sections of the walls surrounding the chest freezer in the dry goods area, and near the back exterior door, which are damaged and no longer smooth, impervious-to-moisture, nor easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving inside the bar coolers used for juice, garnishes, and other food items, are constructed of wood and show signs of absorption. These can no longer be cleaned and must be finished or replaced to ensure they are smooth, impervious-to-moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was observable pink slime in the ice maker. It must be emptied out, scrubbed, sanitized with a 100-ppm chlorine bleach solution, and rinsed prior to being used again.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer was at inadequate concentration.Ensure sanitizer solution is replaced every 2 hours and when visibly dirty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The drink dispenser needs to be cleaned. Dispenser was taken apart and cleaned during inspection.Ensure dispensing head is cleaned daily.
    • 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 was no functional light in the dry storage room. Operator had a new light but waiting on installation.Ensure the dry storage room is well-lit.
    • 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 is a section of the drywall missing near the electrical panel in the dry goods storage room. There is also a missing electrical plate. Both need to be repaired/replaced.
  3. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 29th 2023: Several floor tiles in the kitchen area were noted in disrepair, with uncleanable areas and visible debris and dirt accumulation. Fix/repair the floor to allow proper cleaning and sanitization of the kitchen floor.January 3 2024: Repairs have yet to begin on the floors, but operator stated he is looking into options.
    • 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 is a section of the drywall missing near the electrical panel in the dry goods storage room. There is also a missing electrical plate. Both need to be repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling ventilation in the paper goods storage room is dirty and requires cleaning.

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