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Sicilian Pasta Kitchen

11239 Jasper Avenue NW Edmonton AB T5K 0L5 · Food - General

Official record from Alberta →

Inspection summary

Sicilian Pasta Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on May 12, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 April 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on March 20, 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 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 3 times across 3 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 6 times across 6 separate inspections, most recently on April 16, 2026. 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 6 times across 5 separate inspections, most recently on April 16, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 16, 2026: Salad prep cooler measured approx 6.8C ambient with probe thermometer. Cooler needs to maintain 4C or less. April 15, 2026: Salad prep cooler in disrepair. Ensure it is operating at 4C or less. A technician was called during inspection to get it fixed that day or the next day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 16, 2026: Outstanding. Cleaning has not been completed. April 14, 2026: - Mixer is very dirty with gunk buildup especially on the underside of it, cage, and the base- Cleaning required under cooking equipment and on deep fryer, exterior of staff lockers, exterior of garbage cans, lids of container holding sugar packets, black crate holding deli cups and small sauce containersPlease clean the above areas. Owner said this would be cleaned today.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizer was not available.Ensure sanitizer is available when in operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's open full drink cup was sitting on a food prep cutting board and stored in a prep area.Ensure staff drinks are stored in areas separate and away from food/ food prep areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Red spaghetti sauce was placed in hot holding unit and was not reheated first. It was being held above 4C. This was reheated during inspection- Lasagna in hot holding unit was had an internal temp of 40C. This had already been heated but staff did not verify temperatures. This was reheated during inspection. - Salad dressing with fresh sliced onions inside at room temperature since yesterday - discarded.- Salad prep cooler at 11-12C ambient, 10.5C ambient. Owner decided to discard everythingEnsure high risk foods are at 4C or less or 60C or higher. Once sliced onions are added to the salad dressing, it must be kept in the cooler. Ensure staff checking temperatures with a probe thermometer. Hot and cold holding units need to be checked at least daily. Recommend making a temperature log for staff to fill out.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Hand sink was being used to fill a jug of water.Enusure the hand sink is only used for hand washing. Do not fill anything at the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Salad prep cooler in disrepair. Ensure it is operating at 4C or less. A technician was called during inspection to get it fixed that day or the next day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Mixer is very dirty with gunk buildup especially on the underside of it, cage, and the base- Cleaning required under cooking equipment and on deep fryer, exterior of staff lockers, exterior of garbage cans, lids of container holding sugar packets, black crate holding deli cups and small sauce containersPlease clean the above areas. Owner said this would be cleaned today.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer from the previous day was being changed during the inspection to a new solution. Food prep had already begun.Ensure sanitizer is available when in operation. This should be one of the first things done as surfaces need to be cleaned and sanitized prior to starting food preparation.
    • 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?
      • Corrected - 1. Mouse droppings seen under the hot holding station where plates were stored.OUTSTANDING - 2. Mouse droppings seen in dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Corrected - 1. Flour strainer in poor repairOutstanding - 2. Missing handle for condiment prep coolerCorrected - 3. One plastic bin due for replacementCorrected - 4. Mechanical vent hood had oil buildupOutstanding - 5. Buildup of food noticed at the back of the meat slicerOutstanding - 6. Cutting board had visible stains. Outstanding - 7. Ice machine had visible slime at the edgesCorrected - 8. Buildup of dried food noticed on salad prep cooler handle.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. One pail of sanitizing solution at 0 ppm (located beside the sea food cooler).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cup was observed on the cutting board on the sea food prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Garlic onion mixture in oil sitting at room temperature. Corrected during inspection2. Sea food cooler missing thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water tap for hand washing sink not functioning.
    • 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?
      • 1. Mouse droppings seen under the hot holding station where plates were stored.2. Mouse droppings seen in dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Flour strainer in poor repair2. Missing handle for condiment prep cooler3. One plastic bin due for replacement4. Mechanical vent hood had oil buildup5. Buildup of food noticed at the back of the meat slicer6. Cutting board had visible stains. 7. Ice machine had visible slime at the edges8. Buildup of dried food noticed on salad prep cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor of the walk-in cooler had debris build up.2. Stained cardboard used to line the plates.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 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?
      • The outdoor shed had mouse droppings still. Continue with heightened cleaning and place out traps. The brown paper towels were unprotected at the time. Ensure they are stored in plastic bins with tight fitting lids. A deceased mouse was found under the Pasta Boiler Unit floor. Safely remove it, clean and disinfect the affected area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of coolers had build up of dried food/grease. Ensure all handles, knobs, bars, etc are cleaned and sanitized. More attention needed. Three used knives were found on magnetic strip. This is a repeated issue, retrain all staff.There was an active leak with the walk in freezer condenser unit line. Ensure the unit is repaired or replaced to prevent any dripping/leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring under cookline equipment was slightly cleaner, however, more cleaning was needed. More attention required for the hard to reach areas.
  8. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container or Mascarpone was directly touching an insert if peas. It was corrected during inspection.Some food in the walk in cooler was uncovered such as sauces and cooked vegetables. Ensure all food is covered and protected from cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Seafood prep cooler was missing a thermometer. Ensure all cold holding units are equipped with thermometers.Cold holding units (including the ones in the office) were at 4C or less.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water tank was replaced on September 8, 2024. At the time, there was hot water at each basin. Hot water tank was an adequate size (40US Gallon).The water pressure at the bar hand sink was low, please increase the water pressure.
    • 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?
      • Some fruit flies were noted in the bar area, please clean area especially any sugary spills.The outdoor shed had mouse droppings. Take away containers, napkins, aluminum trays, etc were stored inside. Remove droppings and ensure food contact products are properly protected and stored off the floor. The open items needs to be placed in plastic bins with tight fitting lids. Heightened pest control measures needs to be applied to the shed. The side exterior door (to the shed) was open in the kitchen. Operator was asked to close it. Keep door closed at all times to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of coolers had build up of dried food/grease. Ensure all handles, knobs, bars, etc are cleaned and sanitized.Prep coolers with a hood had buildup of food and grease in hard to reach areas. Ensure all coolers are clean.Metal strainers were in poor repair as wires were detached from frame.Used tongs on oven handles were sent for cleaning as food service rush was completed. Ensure all used utensils are cleaned and sanitized during lull periodsThe clean utensils stored beside the prep cooler had the eating end stored upright. Ensure all utensils (including the forks and pasta spoons) are stored with the handles sticking up when stored upright. Meat slicer had buildup, please clean and sanitize.Used knives were found on magnetic strip, operator was informed to send for cleaning. Ensure only clean knives are placed back for storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of black debris/organics on the floor of the walk in freezer. This was noted from previous inspection as well. Ensure the path of debris is removed and the floor is cleaned. There was also ice buildup on the floor, please repair affected unit and remove ice. Vents above the front kitchen prep area had buildup of dust. Clean all vents and it's screens.Flooring under equipment especially by the deep fryer had buildup of grease, food and used utensils such as tongs

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