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Pasta Brioni

7623 Argyll Road NW Edmonton AB T6C 4A7 · Food - General

Official record from Alberta →

Inspection summary

Pasta Brioni has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on March 19, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 2 separate inspections, most recently on January 3, 2025. For example: Is the facility free of a pest infestation?

  • 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 once on March 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on January 5, 2024. 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 5 times across 5 separate inspections, most recently on March 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 11, 2025. 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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Yes (corrected during inspection) - there was 0-10ppm concentration of chlorine sanitizer in the final rinse cycle of the commercial dishwasher, with necessary use of the primer switch for 90 seconds to ensure consistent flow of chlorine sanitizer (which was at the required 100ppm concentration after use of primer switch). The operator is to check on the commercial dishwasher chemical containers and chlorine sanitizer output each day with recording alongside the daily temperature logs (test strips were available).Note: a set of large 2-compartment sinks were available for all manual washing, rinsing, and sanitizing, with hot and cold running water under pressure (with hot water at minimum of 45 degrees Celsius), and with detergent and chlorine sanitizer available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yes (corrected during inspection) - there was some accumulation of dirt/dust and old rodent (mouse) droppings in hard-to-reach areas in a cupboard section at the side front bar area, and as well in the small central cupboard in between food equipment at the front buffet counter. The operator is to ensure regular and thorough cleaning of these hard-to-reach areas as often as necessary to maintain sanitary condition in the food premises.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were missing wall tiles at a wall section adjacent to the commercial dishwasher in the main kitchen area, with possible moisture penetration into the wall section (wall tiles to be added and renovation work to be completed at this 'open' wall section, so as to be smooth, non-absorbent, washable, and durable).Also, there was a non-functional fixture of fluorescent light tubes at the rear exit doorway area in the main kitchen (at the small open storage room with hot water tank). The operator is to repair / replace the fluorescent light fixture or tubes, so that there is sufficient lighting in this area.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - there was a cracked/broken section of a plastic cover used for dry food storage containers in the main kitchen, with staff on-site advised of this issue (and to ensure all such covers and containers used for dry food storage are monitored regularly for any breaks/cracks). The violation was corrected at time of inspection - with such broken plastic sections to be repaired and/or removed/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of grime, dust, and some old rodent (mouse) droppings inside two small cupboards at the front customer service line. The operator is to ensure these small hard-to-reach areas are monitored and washed as often as necessary, to maintain a sanitary condition.Also, there was significant accumulation of dust on some of the ceiling tiles and light shield covers in the main kitchen area (with more regular cleaning required of these ceiling sections - usually at least once per month, or as often as necessary).
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • No - there was a significant rodent (mouse) infestation in the food premises, with three (3) 'fresh' dead mice observed on glue-boards (one dead mouse located in rodent trap under bar sink and two dead mice observed in rodent trap in side storage boiler room). Also, there were sixty (60+) mouse droppings observed in the storage cupboards at the front bar.Also, the mouse droppings observed previously in a small storage cupboard (in center section) at front waiter's station area have been removed and section washed.The operator is to ensure the dead rodents and droppings are removed (ensuring to spray the contaminated areas with chlorine bleach water spray prior to cleaning with soapy water and then also sanitizing the areas, allowing sanitizer to air dry).
    • 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?
      • No - there was evidence of a rodent (mouse) infestation with rodent entry apparently through walls (at bar area) or adjacent rear exit doorway. The operator is to examine the side walls in the bar storage cupboards, etc., and seal and/or repair any openings or holes in walls, at piping, and electrical outlets, as is necessary (to prevent rodent entry points). Also, the operator is to examine the rear exit door and install additional weather-stripping, as is necessary.The operator does have a regular monthly service contract with a licensed pest control company (with invoices and reports available for review, with copies to be kept for a period of one year). A re-scheduled appointment has been set within next 1 - 3 days.
  6. Monitoring Inspection

    4 infractions

    • 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 - there were no records kept of the required daily food safety monitoring checklist/logs. The AHS template was provided to the operator by email (for consistent daily use, with such records to be kept for a period of 90 days).
    • 15. Is the facility free of a pest infestation?
      • No - there was a significant rodent (mouse) infestation in the food premises, with three (3) 'fresh' dead mice observed on glue-boards (one dead mouse located in rodent trap under bar sink and two dead mice observed in rodent trap in side storage boiler room). Also, there were sixty (60+) mouse droppings observed in the storage cupboards at the front bar, and another twenty (20+) mouse droppings observed in a small storage cupboard (in center section) at front waiter's station area.The operator is to ensure the dead rodents and droppings are removed (ensuring to spray the contaminated areas with chlorine bleach water spray prior to cleaning with soapy water and then also sanitizing the areas, allowing sanitizer to air dry).
    • 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?
      • No - there was evidence of a rodent (mouse) infestation with rodent entry apparently through walls (at bar area) or adjacent rear exit doorway. The operator is to examine the side walls in the bar storage cupboards, etc., and seal and/or repair any openings or holes in walls, at piping, and electrical outlets, as is necessary (to prevent rodent entry points). Also, the operator is to examine the rear exit door and install additional weather-stripping, as is necessary.The operator does have a regular monthly service contract with a licensed pest control company (with invoices and reports available for review, with copies to be kept for a period of one year).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of wall and floor in disrepair in main kitchen at dishwashong area (i.e. damaged baseboard sections, missing floor tiles, and missing wall tiles at the dishwasher unit and above-ground grease interceptor in main kitchen area). Repair is required to ensure these wall and floor sections are smooth, washable, durable, and in good repair.Also, there was a small persistent leak from the piping under the the bar sink (when in use). Operator is to ensure all sinks and associated piping are in good repair and do not leak.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler and front sandwich cooler were at 11C and 8C, respectively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean the canopener, wall above the canopyhood, pillar beside front sandwich cooler, and white plastic powder bins.

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