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Padrino's Italian Ristorante

10745 117 Avenue Grande Prairie AB T8V 7N6 · Food - General

Official record from Alberta →

Inspection summary

Padrino's Italian Ristorante has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on March 18, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 December 22, 2025. 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 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 8 times across 5 separate inspections, most recently on March 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on December 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on December 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used knives and some contaminated equipment were kept stored in Kitchen even after the closing time.Operator placed used knives and contaminated equipment in the dishwasher area for washing.Ensure all equipment used for cooking, preparing and handling food are washed after appropriate intervals.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two flour containers had scoop handles in direct contact with the flour.The scoops were hanged ensuring no food contact by the chef during the inspection.Ensure scoop are not in direct contact of food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food containers in the prep line cooler were uncovered.Ensure all food containers in the prep line cooler are covered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chemical testing strips for testing the sanitizer is not available.Ensure chemical test strips are available at all times and being used at regular intervals to ensure effectiveness of the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink (dual sink) had soap and paper towels out of stock.The chef refilled the soap and paper towels.Ensure handwash sink is supplied with soap and paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep line cooler top door is broken.Ensure the prep line cooler is repaired / replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer floor is not clean, and the mat is hindering the cleaning of the floor.Ensure the walk-in freezer is cleaned and remove the mat to ensure the cleanliness of the floor.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without handles were used as the dry food scoop and kept inside the food container.Ensure the scoops/ utensils used for scooping the bulk food have a handle and should be stored without touching the food to ensure cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving in the walk-in cooler has been cleaned.The shelves in the cooler and freezer have peeling, bubbling, or cracking paint in multiple areas making it difficult to clean the surface..Ensure all the shelves are maintained in good repair. The surface should be properly prepared by cleaning, sanding and removing grease and dust before painting.Ensure the cleaning and sanitizing of the shelves are included in the weekly cleaning log.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strips are available to record the concentration of iodine sanitizing solution used at the dishwasher in the bar area.Obtain iodine test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without handles were used as the dry food scoop and kept inside the food container.Ensure the scoops/ utensils used for scooping the bulk food have a handle and should be stored without touching the food to ensure cross-contamination.
    • 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 dishwasher is not dispensing sanitizer at the required concentration.Ensure iodine solution should be measured at 12.5 ppm to 25 ppm at a temperature greater than 24°C but less than 45°. Use the chlorine dishwasher in the kitchen until the unit dispenses sanitizer at required level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving in the walk-in cooler has build-up from the food debris.The shelves in the cooler and freezer have peeling, bubbling, or cracking paint in multiple areas making it difficult to clean the surface.Ensure all the shelves are wiped and cleaned with soap and sanitizer.Ensure all the shelves are maintained in good repair. The surface should be properly prepared by cleaning, sanding and removing grease and dust before painting.Ensure the cleaning and sanitizing of the shelves are included in the weekly cleaning log.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strips are available to record the concentration of iodine sanitizing solution used at the dishwasher in the bar area.Obtain iodine test strips. An iodine solution should measure at 12.5 ppm to 25 ppm at a temperature greater than 24°C but less than 45°C. Ensure the sanitizing solution is tested once every day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without handles were used as the dry food scoop and kept inside the food container.Ensure the scoops/ utensils used for scooping the bulk food have a handle and should be stored without touching the food to ensure cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the hand sink near the bar area.Ensure the hand sink is equipped with soap, paper towels and hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation log is not up-to-date.Ensure sanitation log for weekly, monthly and daily is completed, recorded and retained onsite.
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