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Sorrentino's West

6867 170 Street NW Edmonton AB T5T 4W5 · Food - General

Official record from Alberta →

Inspection summary

Sorrentino's West has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on January 14, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 5 separate inspections, most recently on November 20, 2025. 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 November 20, 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 November 20, 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 November 20, 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?

  • 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 November 20, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One sanitizer spray bottle was not labelled. Please ensure all chemicals are properly labelled to prevent misuse. Corrected onsite. The operator labelled the bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza prep cooler was not equipped with an internal monitoring thermometer. Please ensure all coolers are equipped with monitoring thermometers to verify and monitor temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher at the bar was not dispensing chlorine sanitizer properly. Chlorine sanitizer was detected at 50 ppm. Ensure chlorine sanitizer is maintained at 100 ppm to ensure effective sanitation. Please repair/maintain dishwasher.Operators were instructed to use the kitchen dishwasher until the bar 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)?
      • Chlorine and QUAT sanitizer test strips were expired. Please obtain new valid test strips.
    • 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?
      • Drain flies were observed throughout the kitchen and bar area. The operator reported that the issue is from a drain problem in the bar area and that repairs will take place soon. Recent pest control records were available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sink/drain issues noted at the bar with minor water pooling on the floor and drain flies in the area; operator reported upcoming repairs/renos and sink replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING - Additional cleaning for deli slicer - observed accumulation of food debris in hard to reach crevices/corners.Repeat violation 03-27-2025:Deli slicer - require additional cleaning, observed dried up piece of deli meat behind top piece with knob holder.Nov 20/25: Operator indicated that the slicer is not used often and that a new slicer will arrive soon. Please clean and sanitize hard to reach crevices/corners.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Dusty ceilings in kitchen- Hard-to-reach areas: floors under shelves and large equipment, including the floor under the pizza prep cooler at the front, and under the bar area.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for deli slicer - observed accumulation of food debris in hard to reach crevices/corners.Repeat violation 03-27-2025:Deli slicer - require additional cleaning, observed dried up piece of deli meat behind top piece with knob holder.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Lounge dishwasher not sanitizing chlorine. PHI checked a few times and operator attempted to troubleshoot but no sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for deli slicer - observed accumulation of food debris in hard to reach crevices/corners.Repeat violation 03-27-2025:Deli slicer - require additional cleaning, observed dried up piece of deli meat behind top piece with knob holder.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - stainless steel rack -> observed a tray of packaged raw meats (large pieces approx 4) stored above tray of individually packaged salmon (approx 8-10).Please store raw meats below raw seafood items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing sanitizer. At the time of inspection, sanitizer container almost empty, new one was set/prime and final rinse concentration of 100PPM of chlorine was achieved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli slicer - require additional cleaning, observed dried up piece of deli meat behind top piece with knob holder.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * PHI requested all stations to set up sanitizer buckets as none were available at time of inspection (food prep was underway). Please ensure sanitizer buckets set up at all stations prior to food prep. PHI had to instruct a staff to return wet cleaning cloths back into the bucket between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * Dishwasher not dispensing sanitizer. Test 2x 0PPM of chlorine. PHI instructed staff to replace sanitizer pail to a new one. The staff was able to have it run properly to wash, rinse and sanitize at 100PM.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chemical dispenser - not operating at the time of inspection. Sanitizer bucket at cookline measured at 0PPM of Quats. PHI demo preparation of sanitizer bucket with chef.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen dishwasher - no sanitizer detected. At the time of inspection, only the rinse aid dispensing. Lounge dishwasher - no sanitizer detected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink - access block with a laundry basket in front of it. Please ensure easy access to the handsink at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen - observed missing ceiling tiles and light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen - Additional cleaning for ceiling tiles esp along cookline with build up of debris/soot.

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