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Panini Italian Cucina / Rob's Famous Chicken

8544 Jasper Avenue NW Edmonton AB T5H 3S4 · Food - General

Official record from Alberta →

Inspection summary

Panini Italian Cucina / Rob's Famous Chicken has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on April 23, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 separate inspections, most recently on April 20, 2026. 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 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 April 14, 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 3 times across 3 separate inspections, most recently on February 20, 2025. 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 April 14, 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?

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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips for the fried chicken section were expired. Please ensure new valid QUAT test strips are available.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken breasts were observed to be thawing in covered trays filled with water at room temperature. The measured internal temperature of the product using a probe thermometer was approximately 15C and had been prepared within the two hour time limit. Requested staff to place product into the cooler and informed that proper thawing procedure for frozen product is either in a refrigerated cooler or under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips for the fried chicken section were expired. Please ensure new valid QUAT test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sensor based handwashing station between the front counter area and the kitchen for the pizza section did not have any hot water available after testing.The knee pressed handwashing station close to the front counter of the fried chicken section did not have any hot water available after testing. Please ensure both handwashing stations for these two locations have both cold and hot water available to properly wash hands.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the Quat sanitizing buckets was below 200ppm. Corrected during inspection.More than one wiping cloth was not stored in sanitizing solution after use. Corrected during inspection.
  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2025-02-20Rob's Chicken - by the cashier & chicken cutting area: The hand soap dispenser had fallen off the wall/hand soap was not available. Note: an alternative stocked hand wash station was available <15 steps away. ACTION REQUIRED: repair the soap dispenser. Send photo to PHI once re-installed. The french fry press was not observed in the facility.___________________2023-09-01Not observed at this inspection -French fry press/cutter mounted on the wall had a build up of food debris and the handle was worn. Staff indicated this was not being used.Immediately remove this equipment if it is not being used, as it will attract pests. If it is to be used, it must be taken apart and thoroughly cleaned. Handle must be repaired or replaced.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Not observed at this inspection -French fry press/cutter mounted on the wall had a build up of food debris and the handle was worn. Staff indicated this was not being used.Immediately remove this equipment if it is not being used, as it will attract pests. If it is to be used, it must be taken apart and thoroughly cleaned. Handle must be repaired or replaced.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler measured approx 13C. The unit was checked multiple times over 15-20 minutes.Ensure the prep cooler is at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Not observed at this inspection -French fry press/cutter mounted on the wall had a build up of food debris and the handle was worn. Staff indicated this was not being used.Immediately remove this equipment if it is not being used, as it will attract pests. If it is to be used, it must be taken apart and thoroughly cleaned. Handle must be repaired or replaced.

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