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Old Spaghetti Factory

10220 103 Street NW Edmonton AB T5J 0Y8 · Food - General

Official record from Alberta →

Inspection summary

Old Spaghetti Factory has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on May 25, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests 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 2 times across 2 separate inspections, most recently on November 28, 2023. 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?

  • 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 May 25, 2026. 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 once on May 25, 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 once on May 20, 2025. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The pasta cooler was measured at 10-11C, food was moved into another cooler during inspection.Ensure high risk food is stored in cooler below 4C/40F.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The entry floor of the dairy freezer had a gap . Ensure floor cover is well sealed.
  2. Monitoring Inspection

    1 infraction

    • 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 missing at the bar handwashing sink. Soap was provided during inspection.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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?
      • Mice droppings are present on the floor in pantry room. Two dead mice were noted on a monitoring stations in the food premise.- Use sanitizer (bleach water solution) to clean and dispose mice droppings with dead mice observed in the pantry room.- Identify all potential points of entry- holes on walls / floor in the entire food premise and have them closed up to prevent pest entry into the food premise.- Remove materials/items not in use from the dry storage and pantry rooms that create harborages sites for mice.- All foods must be stored in pest proof containers with protective covers to prevent contamination.
  5. Monitoring Inspection

    1 infraction

    • 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?
      • Mice droppings are present on the floor beneath shelves in the dry storage room and pantry room. Two dead mice were noted on a monitoring station in front of the walk-in cooler.- Use sanitizer (bleach water solution) to clean and dispose mice droppings with dead mice observed in the food establishment.- Identify all potential points of entry- holes on walls / floor in the entire food premise and have them closed up to prevent pest entry into the food premise.- Remove materials/items not in use from the dry storage and pantry rooms that create harborages sites for mice.- All foods must be stored in pest proof containers with protective covers to prevent contamination.

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