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Pasta Kulture

105 - 4910 55A Street Wetaskiwin AB T9A 2R7 · Food - General

Official record from Alberta →

Inspection summary

Pasta Kulture has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on September 22, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 5 separate inspections, most recently on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 26, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 September 22, 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 2 times across 2 separate inspections, most recently on January 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few cleaning cloths were observed not being held inside the sanitizing solution (quats).It is required that all cleaning cloths are held in the sanitizing solution at all times. Please ensure that this is practiced on regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small three-compartment plastic container used to store utensils (tongs, scissors, spatulas, etc.) was observed to have food debris and dust particles underneath.Please clean and sanitize the container immediately and maintain it in a clean and sanitary condition on an ongoing basis.The operator cleaned and sanitized the plastic storage container and all utensils stored within it at the time of the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen meat was stored directly on the floor in the walk‑in freezer. All food items must be stored at least 6 inches off the floor to prevent contamination.Corrected during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After priming the tubes, the chlorine chemical sanitizer residual detected during the final rinse cycle of the low‑temperature sanitizing dishwasher was 0 ppm, instead of the required 50–100 ppm.Action Required:Please repair the dishwasher to ensure it consistently delivers 100 ppm chlorine in the final rinse cycle at all times. In the meantime, please use the two‑compartment sink for manual dishwashing. Once the dishwasher has been repaired, provide documentation confirming that the unit has been properly serviced, as this is a repeated and ongoing issue that must be addressed appropriately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The beef gravy warmer hot‑holding unit has calcium deposits at the base. Please clean it now and ensure it is cleaned on a regular basis.Corrected during inspection.
  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • It was observed that half a can of 2% milk was past its best before date (August 22, 2025).Corrective Action:The deficiency was addressed with the operator. Expired can of milk was discarded at the time of inspection.Recommendations:Ensure that best before dates are checked routinely. All food items stored, processed, or provided for public consumption must be wholesome, uncontaminated and fit for human consumption at all times
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:The scoop handle was found submerged in a dry food item.Action Required:Please ensure scoops are stored properly in dry storage containers with the handle positioned outside of the food to prevent contamination from bare hands.Proper scooping methods were reviewed during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After priming the tubes, the chlorine chemical sanitizer residual detected during the final rinse cycle of the low-temperature sanitizing dishwasher was 0 ppm, instead of the required 50–100 ppm.Action Required: Please repair the dishwasher to ensure it consistently delivers 100 ppm chlorine in the final rinse cycle at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not100 ppm as required. Facility will use dishwasher to wash and will sanitize in a separate basin until dishwasher is fixed.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple of cleaning cloths were observed sitting on the counter. Later in the inspection, a staff member moved them to the sanitizer bucket. Please ensure cleaning cloths are always stored submerged in the sanitizer.
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