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Sorelle Italian Bakery & Cafe

101 - 272 Kinniburgh Boulevard Chestermere AB T1X 2P2 · Food - General

Official record from Alberta →

Inspection summary

Sorelle Italian Bakery & Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 19, 2026. The most recent inspection, on July 3, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 separate inspections, most recently on July 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 19, 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?

  • 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 4 times across 2 separate inspections, most recently on July 2, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 May 19, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 19, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher was not dispensing chlorine. Repair to ensure that chlorine is dispensed at 100ppm. Use three compartment sink to manually sanitize dishes until dishwasher is repaired.July 2 - Dishwasher was not operational. Waiting on part for repair.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured greater than 400ppm. Ensure quats is diluted to 200ppm in order to be effective but not risk contaminating food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher was not dispensing chlorine. Repair to ensure that chlorine is dispensed at 100ppm. Use three compartment sink to manually sanitize dishes until dishwasher is repaired.July 2 - Dishwasher was not operational. Waiting on part for repair.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water at time of inspection. Facility was not operating. Ensure hot water is restored prior to opening.
  3. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured greater than 400ppm. Ensure quats is diluted to 200ppm in order to be effective but not risk contaminating food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher was not dispensing chlorine. Repair to ensure that chlorine is dispensed at 100ppm. Use three compartment sink to manually sanitize dishes until dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips for quaternary ammonium (quats) sanitizer. Obtain quats test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no dedicated hand sink in back kitchen area. Install dedicated hand sink that is easily accessible to food handlers. Until installed ensure left compartment of dishwashing sink is kept clear to allow for hand washing.
    • 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?
      • Newly installed screen door had gaps between door and door frame. Seal to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating without a valid food handling permit. Facility had changed ownership and had not applied for a new food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Newly installed wall was unfinished drywall. Ensure wall is painted to be smooth, non-porous and easy to clean. 2. There was a chair with a fabric seat in kitchen. Remove chair as fabric cannot be easily cleaned and disinfected. 3. A shelf/dolly used to store containers was carpeted. Remove carpet or do not use dolly as carpet cannot be easily cleaned. All shelving must be smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen was disorganized. Organize shelving, remove unused ingredients and equipment. This will help facilitate easy cleaning. 2. Cleaning was required around the toaster oven and panini grill. Ensure these areas are cleaned and added to a regular cleaning schedule.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Renovations were underway in kitchen area. No plans had been submitted to environmental public health for review prior to starting construction.

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