Skip to content
Loading map…

Sorrentino's St. Albert

595 St. Albert Trail St. Albert AB T8N 6G5 · Food - General

12 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution in the kitchen sanitizer bucket was measured at below 200ppm. The solution was remade and measured at 200ppm afterwards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink at the back of the kitchen was observed to be used for food handling activities (storing dough mixer whisk). Please ensure only handwashing occurs at the designated handwash sinks to allow food handlers wash thier hands as frequently as required
    • 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?
      • Pest control records showed that the existing fly problem is being addressed. Fewer flies seen as compared to last inspection
    • 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 rusted/bubbled paint and disrepair in the walk-in cooler/freezer is yet to be fixed. Staff mentioned that plans are underway to get the repairs done.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 21, 2925The second storage room was still in use. the staff indicated that this refinishing was going to be completed next.June 17, 2025***The walls in the storage rooms were in disrepair. ***There were plans for the second storage room to also be refinished with the HDPE boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup of dirt/grease was observed on the edge of the ice cooler. Please clean thoroughly to prevent contamination of ice .
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two colanders that had been stored after cleaning was observed to be dirty. This was returned to the dishwasher to be rewashed. Please ensure that washed utensils are visually inspected before storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the metal strainers was observed to be chipped. This was thrown out by staff during the inspection. Please ensure all utensils are checked regularly to prevent broken ends from contaminating food.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was Quat sanitizer that was not being maintained at an effective concentration. New solution was made up 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?
      • Pest control records showed that the existing fly problem is being addressed. Fewer flies seen as compared to last inspection
    • 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 rusted/bubbled paint and disrepair in the walk-in cooler/freezer is yet to be fixed. Staff mentioned that plans are underway to get the repairs done.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 21, 2925The second storage room was still in use. the staff indicated that this refinishing was going to be completed next.June 17, 2025***The walls in the storage rooms were in disrepair. ***There were plans for the second storage room to also be refinished with the HDPE boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup of dirt/grease was observed on the edge of the ice cooler. Please clean thoroughly to prevent contamination of ice .
  3. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • June 17, 2025***There was a single wiping cloth present on the counter. Corrected during the inspection, it was removed. Discussed that once used, cleaning cloths were to be put in the laundry for cleaning or stored in a sanitizer solution between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • June 17, 2025***The quat sanitizer solution with the yellow cleaning cloths was not being maintained at an effective 200ppm concentration. Corrected during the inspection. The new Quat solution dispensed had a 200ppm concentration. Sanitizer solutions are to be checked and changed often enough to ensure that an effective concentration is maintained.
    • 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?
      • Jun 17, 2025***The plastic strips for the back door were discussed and were not effective to keep insects or vermin out when the exterior door was open.The back exterior door requires a screen door effective in preventing entry of pests. The current plastic sheeting is ineffective for this purpose.
    • 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?
      • June 17, 2025***There were small flying insects in the storage area (operator moved the root vegetables to the cooler during the inspection).There were no house type flies noted. No insects noted in the front area.Multiple flies were observed throughout the facility. Larger house-type flies were observed in the kitchen near the back exit door with insufficient protection from entry. Smaller fruit flies were observed behind the bar and in the pizza oven area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 17, 2025***Operator reported that the T-bars had been replaced over the walk in freezer but the ceiling tiles were not reinstalled yet.The ceiling over the dishwashing area had been replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing near the ice machine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two fluorescent light bulbs and the associated protective cover are missing over the pass-through area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 17, 2025***The rusted/bubbled paint and disrepair in the walk-in cooler/freezer was discussed. A temporary fix involving repairing/ sealing the damage away from the food and ensuring that the finishes were cleanable were discussed. There were plans in place to do a complete renovation of the kitchen in the next year (summer 2026). A temporary repair would be acceptable until the complete work is done.Sections of paint on the walk-in cooler and freezer's walls have being to peel, rust and chip off. These post a contamination hazard to foods being stored inside. All walls and ceilings must be smooth, impervious-to-moisture and easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 17, 2025***The flooring and exposed concrete by the back door was discussed and the repair of the exposed concrete would not be enough, the finishing would also be required (Concrete was porous and is not able to be maintained in a clean condition even when the surface is smooth). Sections of the concrete floor near the rear exit door are cracked with visible dirt and debris accumulating in the cracks. This section is no longer smooth, impervious-to-moisture, nor easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 17, 2025***The walls in the storage room were in disrepair. All food products and the shelving units had been removed from the storage area closest to the staff room. They had planned on refinishing/re-covering the walls and ceiling. Discussed the surfacing for the plastic (HDPE) was to be smooth and easily cleaned, not textured.***There were plans for the second storage room to also be refinished with the HDPE boards.Food and food related-items are being stored in two separate rooms off the main kitchen which have unfinished walls and ceilings. Items included but were not limited to pasta, open bins of potatoes and onions, open bin of cookies, open bucket of sugar.Shelves in one room are painted, but shelves in the other room are made of metal and have become no longer smooth, impervious-to-moisture nor easy to clean. Items must all be moved to appropriate food storage and handling spaces, or rooms must be finished in accordance with construction requirements for food storage/handling spaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 17, 2025***There was no separation between the staff area and the food area. They planned on putting in a sliding barn door type door. Discussed ensuring that thorough cleaning was done of the potentially hard to reach areas.There is no door separating the staff area/staff washroom area from the main kitchen. There are also food and paper products being stored in this space. Sections of the walls in this space are unfinished and are no longer smooth, impervious to moisture, or easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area underneath work surface in the pizza oven station is dirty and requires cleaning.
  4. Demand Inspection

    27 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were observed wet and in use sitting out on counters. Once used, cloths must go into an approved sanitizer solution or into a laundry receptacle as single-use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Insufficient sanitizer solution was prepared, despite the facility being open and a large amount of food handling occurring. One small bucket of sanitizer with one rag was observed on the cooking line. Quat Sanitizer tested at only 100 ppm. Remade at the request of the PHI, and additional buckets prepared.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispenser was found to be dispensing at 100 ppm. Employee stated that's what he was testing for - was educated that quat needs to be at 200 ppm. A new bottle of quat sanitizer was replaced in the dispenser, and it began to dispense accurately at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods items are being stored on the floor of the walk-in freezer. Items must be stored up off the ground to allow for proper cleaning and protection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items were being stored in the walk-in cooler without lids or protection from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff meal dishes and personal beverages were observed on the prep line in the back, sitting on top of an in-use cutting board with a knife and several cleaning rags beside. Staff meals must be consumed separately from all food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tomato sauce on the hot holding line was found to be only 54C, despite other items being >70C. Facility had just opened for the day. Employee admitted that sauce was from the day prior and had come from the fridge, and stated they had reheated it. Items must be reheated to a minimum of 74C prior to being hot held at 60C. Sauce was reheated at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large amount of minced garlic, chopped onions and whole eggs were sitting out without temperature control near the cooking line. Items were not marked as to when they were removed from the cooler. Facility had just opened, yet items were already at 16C. 16 eggs were disposed of. Chopped garlic and onions were put into smaller containers on ice, and the rest put into the cooler. Moving forward, less product must be placed out and must be used within a 2 hour time frame (indicated through appropriate logs), after which it must be destroyed OR items must be temperature controlled via cooler or ice to remain 4C or colder at all times while on line.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are expired.
    • 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 back exterior door requires a screen door effective in preventing entry of pests. The current plastic sheeting is ineffective for this purpose.
    • 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?
      • Multiple flies were observed throughout the facility. Larger house-type flies were observed in the kitchen near the back exit door with insufficient protection from entry. Smaller fruit flies were observed behind the bar and in the pizza oven area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a ceiling tile missing over the dishwashing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards are missing near the ice machine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two fluorescent light bulbs and the associated protective cover are missing over the pass-through area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of paint on the walk-in cooler and freezer's walls have being to peel, rust and chip off. These post a contamination hazard to foods being stored inside. All walls and ceilings must be smooth, impervious-to-moisture and easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the concrete floor near the rear exit door are cracked with visible dirt and debris accumulating in the cracks. This section is no longer smooth, impervious-to-moisture, nor easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food and food related-items are being stored in two separate rooms off the main kitchen which have unfinished walls and ceilings. Items included but were not limited to pasta, open bins of potatoes and onions, open bin of cookies, open bucket of sugar.Shelves in one room are painted, but shelves in the other room are made of metal and have become no longer smooth, impervious-to-moisture nor easy to clean. Items must all be moved to appropriate food storage and handling spaces, or rooms must be finished in accordance with construction requirements for food storage/handling spaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no door separating the staff area/staff washroom area from the main kitchen. There are also food and paper products being stored in this space. Sections of the walls in this space are unfinished and are no longer smooth, impervious to moisture, or easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop dispenser behind the bar was visibly dirty and requires disassembling and deep cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust hood fans are past due for scheduled maintenance since May 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout are dirty, especially underneath and surrounding equipment and in corners. Area around CO2 tanks and pop syrups is sticky and dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lower walls underneath the dishwasher and surrounding metal worksurfaces are visibly dirty and require deep cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High level dusting is required near the ceiling above the coffee station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A large amount of visible dust and debris is present in the space above the walk-in cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area to the left of the rear exterior exit is cluttered and does not permit effective cleaning or pest monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both ventilation grates above the cooking line are visibly dirty with a buildup of thick dust and debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area underneath work surface in the pizza oven station is dirty and requires cleaning.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There were ceiling tiles missing/not installed by the back commercial canopy and by the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oct 22, 2024***General sanitation needs improvement.The area above the ice machine appeared to have been cleaned but not maintained and there was more build up present behind the ice machine.There was a build up of black on the ceiling by the vent closest to the back door.There was a build up of dust on the vent grates that descended from the ceiling.There was a build up of splashes dried on and dirt on the walls under the upper counters and the hard to reach areas (behind product or shelving).Sep 2024***The general sanitation was inadequate. The non food contact surfaces had a build up of dust and splashes on the walls and the fan. Cleaning was needed for the hard to reach areas.
  7. Monitoring Inspection

    2 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?
      • ***There were small flying insects observed in the facility. Pest control company had noted and was working on correcting the infestation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The general sanitation was inadequate. The non food contact surfaces had a build up of dust and splashes on the walls and the fan. Cleaning was needed for the hard to reach areas.
  8. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The cleaning cloths in the back prep area were being stored on the counters. They were moved upon request to sanitizer solutions. Discussed that containers of sanitizer could be present in the back area to help make it easy for staff to store in sanitizer.
  9. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There were uncovered foods on the line when staff were not busy serving in that area. Suggested that the last staff leaving the area be responsible for covering up the foods when they left the area. This would help prevent potential contamination from the foods being left uncovered. Some were covered during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were perishable products being left out at room temperature (the eggs and cream and butter were present on the cart without temperature control). Cream and butter were moved to a cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***The dishwasher records were not being correctly maintained. The chemical concentration was not being recorded but the washing temperature was. This temperature was not the sanitizing step for the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***the records for the glass washer in the bar area were not being maintained.
  10. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There were uncovered foods in the top of the line coolers and hot holding units. This could allow contaminants to fall into the food products. Discussed during the inspection that if the food was not being handled/served etc or staff had left the area then the foods should be covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were unacceptable single use containers being used as scoops in the bulk containers. Removed and discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The foods on top of the line coolers (in the uncovered inserts) were 12 C. The temperatures went down after the covers were used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The blender jug and blades (non glasses) that were present in the glass washer were removed to the main dishwasher for proper cleaning and sanitizing. Discussed with manager and kitchen staff that the glass washer was only for glasses.
    • 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 was not stocked with paper towels. discussed during the inspection and a kitchen staff re-stocked the paper towel dispenser.
  11. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Feb 6, 2024***There was no sanitizer present. Staff located the sanitizer buckets and put Quat sanitizer in them upon request. Feb 1, 2024***There was no surface sanitizer present in the food handling area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Feb 6, 2024***Cleaning cloths were being left on the counter. Discussed if the cleaning cloths were already out and in use the sanitizer should be available for them. Corrected during the inspection.Feb 1, 2024***Cleaning cloths were being left on the counters.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Feb 6, 2024***Temperature logs were not up to date (but had been done since the last inspection). Ensure temperature are recorded (not just check marks).Feb 1, 2024***Temperature logs were not being maintained. there were logs with check marks from December 2023. Discussed ensuring the temperatures are recorded not just check marks.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***The dishwasher records were not up to date but had been done since the last inspection. Concentration is to be recorded, not just a check mark.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Feb 6, 2024The light switch cover had been installed.***The electrical outlet cover had not been installed.Feb 1, 2024***There were missing light switch plates and electrical outlet covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Light cover over a fixture in the open food area was not present. Discussed alternatives (shatterproof bulbs, moving a cover from a non food area etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 6, 2024***Cleaning schedule records were not up to date (but had been done since the last inspection). Ensure accurate records are maintained.Feb 1, 2024***cleaning schedule was not being maintained. Outdated cleaning schedule from 2023 was posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 6, 2024***General sanitation had improved for parts of the ceiling. Still more work to be done. Showed some high tough areas that appeared not to have bene cleaned and some of the ceiling fixtures with build up present.Feb 1, 2024***The general sanitation was inadequate. Further cleaning was needed of the ceiling, the high touch surfaces and the hard to reach areas.
  12. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no surface sanitizer present in the food handling area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were being left on the counters.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Temperature logs were not being maintained. there were logs with check marks from December 2023. Discussed ensuring the temperatures are recorded not just check marks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Food was uncovered in the tops of the coolers an at the end of the look line. Food is to be covered / protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Containers were being used as scoops. Scoops are to have handles not stored in the bulk product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable foods being left out at room temperature (whole shell eggs were 20C). Discussed ice bath was acceptable for cold holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Improper thawing procedures were in place fish in baggies were on a sheet tray out at room temperature. Fish was partly frozen and partly thawed. not below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The line coolers were not maintaining temperature (the ones closest to the dish pit had the warmer temperatures). The units are to be maintaining 4C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher was not adequately sanitizing the dishes. There was 0ppm in the final rinse water. The sanitizer source bucket was empty. Replaced 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)?
      • ***Discussed that the glasswasher was only to be used for glasses and that the manufacturer's instructions are to be followed. The non glasses were removed the kitchen for effective dishwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There were missing light switch plates and electrical outlet covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***cleaning schedule was not being maintained. Outdated cleaning schedule from 2023 was posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The general sanitation was inadequate. Further cleaning was needed of the ceiling, the high touch surfaces and the hard to reach areas.