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Panini's Italian Cucina

330 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General

Official record from Alberta →

Inspection summary

Panini's Italian Cucina has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on June 1, 2026, recorded 6 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on June 1, 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 June 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 1, 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?

  • 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 3 times on August 1, 2024. 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 2 times across 2 separate inspections, most recently on June 1, 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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the counter boards. The operator was advised to store them in a sanitizer bucket 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?
      • No records were available to indicate that sanitizer concentration is being checked daily. An AHS food safety checklist was provided to the operator via email.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked ham was measured at 9.6 °C using a probe thermometer in the pizza cooler, located in the front row. Shredded cheese, stored in the back row, was measured at 5.5 °C. The operator was advised to relocate all high-risk foods to the back of the cooler to ensure proper temperature control and prevent time-temperature abuse.
    • 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 documents were not available for review at the time of inspection and were also not provided during follow-up communication via email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff were observed consuming beverages in the food‑handling area. Staff are strictly prohibited from consuming food or beverages while working and must use the designated staff area. The operator must ensure all staff receive refresher training on hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board was observed with deep groves and accumulated food residues, debris which turns the cutting board black. Operator was advised to replace/resurface with new one to ensure proper cleaning and sanitation.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were found in various areas of the facility. Ensure that cleaning cloths are stored in containers of sanitizer when they are not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An employee's phone was being stored on top of a food container.Ensure that phones and other personal articles are being stored separately from food for the business.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored inside bulk food items. Bowl was removed. Use a scoop with a handle and store in a way that protects bulk food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of in-house prepared garlic butter was being stored at room temperature and had an internal temperature of 24 degrees Celsius. The garlic butter contained whole garlic. Garlic butter than contains real/fresh/whole garlic must be stored at temperatures less than 4 degrees Celsius, or greater than 60 degrees Celsius at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The preparation area hand sink was being blocked by a garbage can.Ensure that hand sinks are accessible at all times. Garbage can was moved at the request of the inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The third prep cooler from the till cutting board is scratched, stained, and rutted and is no longer smooth, non-porous and easy to clean. Replace or repair cutting board so that it is smooth, non-porous, easy to clean.
  4. Monitoring Inspection

    0 infractions

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