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The Parlour Italian Kitchen & Bar

10334 108 Street NW Edmonton AB T5S 1S7 · Food - General

Official record from Alberta →

Inspection summary

The Parlour Italian Kitchen & Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on October 15, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 4 times across 4 separate inspections, most recently on September 22, 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?

  • 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 on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 5 separate inspections, most recently on October 15, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on December 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the walk-in cooler was missing protective cover. Replace the missing cover to prevent food contamination in an event of breakage.
  2. Risk Management Inspection

    4 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?
      • Multiple flies including house flies, fruit flies and/or drain flies were observed at the bar, kitchen and dishwashing areas.- Please contact your pest control company and work with them to control the flies activity in the facility. Recommendations provided by the pest control officer should be implemented.- Clean all spills promptly and ensure wet cloths are removed and secured while waiting to have them washed.- Ensure garbage containers are always covered and removed frequently. - Keep doors and windows closed as possible to reduce entrance of flies into 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?
      • A light fixture in the walk-in cooler was missing protective cover. Replace the missing cover to prevent food contamination in an event of breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edges of counter tops at the bar area was damaged exposing porous absorbent material.Refinish the counter tops and ensure they are in good repair, smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris accumulation was observed at the following areas.- Underneath the dishwasher, dishwashing sinks and counters at the dishwashing area.- At hard-to-reach corners in the facility.- On the ceiling vents and light covers in the kitchen.Clean these areas, move equipment around and ensure all hard-to-reach corners in the facility are cleaned and maintained in a sanitary condition.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of Quat sanitizer solution in the kitchen was measured to be less than 50ppm. Fresh solution was dispensed by the kitchen staff during inspection.Please ensure the required 200ppm Quat sanitizer solution concentration is maintained at all times. Use the test strips at the facility to measure the concentration at intervals. Consider switching to a different food grade cleaning cloth material. Towel like materials absorbs the Quats and reduced the concentration rapidly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the dishwasher after the sanitizing cycle. The facility manager contacted a service provider for repairs. All washed dishware/utensils must be sanitized in the dishwashing sink using 200ppm Quat sanitizer solution as discussed. The sanitizer concentration of the dishwasher should be checked daily after a cycle and records kept.
    • 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 including house flies, fruit flies and/or drain flies were observed at the bar, kitchen and dishwashing areas.- Please contact your pest control company and work with them to control the flies activity in the facility. Recommendations provided by the pest control officer should be implemented.- Clean all spills promptly and ensure wet cloths are removed and secured while waiting to have them washed.- Ensure garbage containers are always covered and removed frequently. - Keep doors and windows closed as possible to reduce entrance of flies into 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?
      • A light fixture in the walk-in cooler was missing protective cover. Replace the missing cover to prevent food contamination in an event of breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edges of counter tops at the bar area was damaged exposing porous absorbent material.Refinish the counter tops and ensure they are in good repair, smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris accumulation was observed at the following areas.- Underneath the dishwasher, dishwashing sinks and counters at the dishwashing area.- At hard-to-reach corners in the facility.- On the ceiling vents and light covers in the kitchen.Clean these areas, move equipment around and ensure all hard-to-reach corners in the facility are cleaned and maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli cups were being used as improvised scoops for handling bulk foods. Provide appropriate scoops with handles to ensure safe and sanitary food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were observed in any of the line under coolers. Ensure thermometers are provided and maintained in all line under coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • • Accumulated dust was observed on the freezer and cooler fans.• Dirt and food debris were noted on the freezer and cooler floors.Please conduct thorough cleaning and sanitizing of the affected equipment and areas.-
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of dust was observed on kitchen ceiling and hood vent. Conduct cleaning to all affected areas.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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?
      • A minor gap was present under the exterior back door. The weatherstripping needs to be repaired or replaced. Operator will send update.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler (aka GM Cooler) was missing a handle for the overhead cover. Please install a handle that is smooth, impervious to moisture, easy to clean and in good repair. Operator will send update.
  8. Monitoring Inspection

    3 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?
      • Recent pest control records were illegible. There were some pest activity noted in late 2024. Ensure records are legible to review.A minor gap was present under the exterior back door. The weatherstripping needs to be repaired or 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?
      • The pizza station wall was in poor repair, the drywall had been damaged and requires replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk in cooler rubber gasket was showing signs of disrepair. Please repair or replace soon.The white mobile bins holding dry ingredients had buildup of stains. Also, keep the scoops out of the dry ingredients, ensure the handle does not touch the products.The prep cooler (aka GM Cooler) was missing a handle for the overhead cover. Please install a handle that is smooth, impervious to moisture, easy to clean and in good repair.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink closest to the dishwashing area had no warm water. At the time, cold water was being dispensed. Operator indicated that it was waiting for repairs. *In the interim, please refrain from using this hand sink and use other hand sinks that are able to provide hot and cold water. Please provide update when warm water is obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler hood handle (closest to the dishwasher) was repaired using tape. Please repair or replace to ensure the material used is smooth, impervious to moisture, easy to clean and in good repair. Some of the sliding covers on the mobile white bins were repaired using tape. Please ensure the covers are smooth, impervious to moisture, easy to clean and in good repair. Replace covers. Some clear bins stacked on shelf (above dough mixer) were cracked. Please replace the bins.

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