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Sorrentino's

10162 100 Street NW Edmonton AB T5J 0P5 · Food - General

Official record from Alberta →

Inspection summary

Sorrentino's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on August 5, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on July 30, 2025. 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 2 times across 2 separate inspections, most recently on July 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on July 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 15, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot held sauce in a white bowl with lid was measured at an internal temperature of 40C. Chef discarded the sauce during inspection and indicated it was a leftover from yesterday.Ensure leftover food is cooled, reheated and stored in an insert immersed in the steam table in order to maintain 60C/140F
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher and glasswasher were measured at 0ppm after the sanitizing cycle. The facility chef indicated dishes and glass wares will be sanitized in the 2-compartment sink in the prep area using an approved sanitizer, after running through the dishwasher.A technician was contacted during inspection. Ensure dishwasher and glasswasher is maintained at 100ppm of chlorine.
    • 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?
      • Mice droppings were noted on the floor in the boiler room and IT room.- Use sanitizer solution to soak and clean up all mice droppings in the food premise- Identify all point of entry within the facility (holes on walls, floor and ceiling) and have them sealed/closed to prevent further pest entry.- Store all open food in pest proof containers with covers.- Remove all unused items from the food premise. Cluttered items create an environment for mice to harbor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the dishwashing area has accumulated dirt and debris.The top of the dishwasher needs to be cleaned.Ensure the indicated area is cleaned .
  3. Monitoring Inspection

    1 infraction

    • 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?
      • Mice droppings were noted on the floor in the boiler room and IT room.- Use sanitizer solution to soak and clean up all mice droppings in the food premise- Identify all point of entry within the facility (holes on walls, floor and ceiling) and have them sealed/closed to prevent further pest entry.- Store all open food in pest proof containers with covers.- Remove all unused items from the food premise. Cluttered items create an environment for mice to harbor.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • A gap was noted on the back door that exits out of the building.Readjust or replace the back exit door weather stripping to prevent pest entry into the food premise.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mice dropping was observed on flour in an open flour bag in the dry storage room.The entire flour bag was immediately discarded by the kitchen chef during inspection. The chef was instructed to store all open food bags in pest proof containers with protective covers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen shrimps were left thawing out at room temperature. Frozen precooked meat sauce was also noted thawing in a steel container submerged on a steam table.The operator was educated to thaw frozen foods either in a cooler, under cold running water, by direct cooking, or in a microwave and cook right away.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer (zero ppm chlorine) was measured at glass level in the Sani cycle of the low temperature glasswasher.An old bleach container with degrade concentration connected to the dishwasher was immediately replaced with a new concentrated bleach container. The glasswasher was primed by a staff, couple of cycles ran and 100ppm chlorine was measured at glass level in the Sanitize cycle.
    • 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?
      • Mice droppings were observed in the dry storage room and the mechanical room. - Use bleach water solution to clean and dispose all mice droppings.- Ensure all exit doors are properly secure with no gaps to prevent the entry of pests.- Identify all point of entry (holes on walls, floor & ceiling) and have them sealed/closed to prevent pest entry.- Store all open food bags and plastic food bags in pest proof containers with tightfitting lids to prevent food contamination.- Remove unused items/equipment from the food premise that create harborage sites for pest.
    • 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?
      • A gap was noted on the back door that exits out of the building.Readjust or replace the back exit door weather stripping to prevent pest entry into the food premise.

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