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Sorrentino's

2345 111 Street NW Edmonton AB T6J 5E5 · Food - General

Official record from Alberta →

Inspection summary

Sorrentino's has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on August 5, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 once on August 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 18, 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?

  • 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 December 13, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - dishwasher in the back kitchen was tested, only 0 ppm of Chlorine was observed. Manager did troubleshooting but had to call in for repair. Rinse cycle must provide 100 ppm of Chlorine to sanitize dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - several faucets appeared to be leaking water - please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Cleaning required of buildup of grime/dust on walls, ceilings/diffusers, wall behind soup steam table, the underside of salamanders on cook line, all doors/door edges in the back kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items, including flour and sugar, stored in the dry storage room were found in opened bulk bags that cannot be properly closed. These foods must be transferred to food-safe containers with lids to prevent contamination.A scoop without a handle was observed in a sugar bin. Please ensure all scoops have handles and are stored upright to prevent the handles from contacting the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior and exterior of the ice machine had a buildup of salt and dirt. This must be thoroughly cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles were observed without labels. Ensure all chemicals are labeled. The operator labeled the indicated spray bottles with a "Glass & Multi Surface Cleaner" label during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the Coca-cola cooler. Ensure all coolers are equipped with thermometers. The operator placed a thermometer in the indicated cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet on the handwashing sink near the dishwashing area was not operational. Ensure that handwashing sinks are maintained with a functional hot and cold water supply at all times. The operator repaired the hot water faucet during the inspection.
    • 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 observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed to help prevent pests from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling light cover above the dishwashing area was observed to be missing. Ensure that a cover is provided for the indicated ceiling light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the clean utensil storage area, several ladles were observed with a buildup of brown residue on the scoop end of the utensils. Ensure that utensils are properly cleaned and sanitized. The operator cleaned and sanitized the indicated utensils during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris was observed in the corners on the floor in the walk-in cooler. 2. A buildup of grime was observed on the floor beneath the counter located below the coffee prep area. 1-2. Ensure that the indicated areas are cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the pizza station has no soap or paper towel.All designated hand sinks are to be fully accessible and stocked at all times.
    • 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?
      • The valid food permit is not posted for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the lights is out above the prep counters. Replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards throughout the facility (cook line, prep table) are worn and no longer easy to clean. Shave down or replace cutting boards to ensure they are properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the prep area has a buildup of dust.
  9. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Rotten potatoes were observed on the shelving unit in the walk-in cooler. Discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable plastic cups are being used as scoops in the ice and dry storage bins. The facility is to acquire washable scoops with handles and store them in a manner that protects them from contaminating the food (ex. stored outside of the bins, or with the handles not touching the food).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink on the cook line has a hose with a spray nozzle hooked up to the tap to fill pots of water for pasta on the stove. **facility is not aware if this hose is food grade2. The hand sink at the pizza station has no soap or paper towel.All designated hand sinks are to be fully accessible and stocked at all times.
    • 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?
      • The valid food permit is not posted for public view.
    • 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. The light in the walk-in cooler is dim, please install a brighter light.2. One of the lights is out above the prep counters. Replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards throughout the facility (cook line, prep table) are worn and no longer easy to clean. Shave down or replace cutting boards to ensure they are properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the prep area has a buildup of dust.

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