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Violino Ristorante

10133 125 Street NW Edmonton AB T5N 1S7 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were expired. Please obtain new test strips. Ensure sanitizer solutions are tested regularly.Feb 25/26 - The test strips provided were not appropriate for testing the QUAT sanitizer solution. Please obtain proper 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?
      • - Fewer flies were observed in the bar area. Continue with heightened cleaning of the hard to reach areas including the drains. A bin was noted in the area holding towels. Should those towels be soiled, keep the used towels in a bag and close it up at the end of the day to reduce breeding. Update - August 15, 2025 > No flies observed in the bar area.- The back exterior door had a gap at the bottom - repair or replace weatherstripping> Outstanding - August 15, 2025> Outstanding - February 25, 2026
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One prep cooler near the cooking area was not equipped with a thermometer. Ensure all coolers are equipped with thermometers to verify and monitor temperatures. The operator placed a thermometer inside the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods in both preparation coolers were measured at and above 10C using an IR and probe thermometer. An internal thermometer inside one of the units confirmed this temperature.The cover of one cooler was damaged and dislodged while opening.Ice will be added to the cooler to keep the food cold. Please note: If a temperature of 4C or below cannot be maintained, the food must be discarded after 2 hours. Please repair the cooler. Ensure all foods in coolers are maintained at a temperature of 4C or below. The operator was aware of the issue. The operator indicated that the cooler will be repaired soon.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were observed washing hands over a kitchen sink containing dirty dishware. This practice risks cross-contamination and does not maintain utensils in a sanitary condition. Food-contact equipment and utensils must be protected from contamination at all times. Please use designated handwashing sinks only. Education was provided. The operator will dedicate one of the two sinks for hand washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were expired. Please obtain new test strips. Ensure sanitizer solutions are tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Still outstanding. The paper towel dispenser at the handwashing station in the bar was not dispensing paper towels.OUTSTANDING > August 15, 2025
    • 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 not available for review (last report in June). Operator will send the most recent pest control records.
    • 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?
      • Fewer flies were observed in the bar area. Continue with heightened cleaning of the hard to reach areas including the drains. A bin was noted in the area holding towels. Should those towels be soiled, keep the used towels in a bag and close it up at the end of the day to reduce breeding. UPDATE - August 15, 2025 > No flies observed in the bar area.The back exterior door had a gap at the bottom - repair or replace weatherstripping> OUTSTANDING - August 15, 2025
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Forks were stored upright, and the eating end was sticking up. Ensure the handles are sticking up to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Still outstanding. The paper towel dispenser at the handwashing station in the bar was not dispensing paper towels.
    • 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?
      • Fewer flies were observed in the bar area. Continue with heightened cleaning of the hard to reach areas including the drains. A bin was noted in the area holding towels. Should those towels be soiled, keep the used towels in a bag and close it up at the end of the day to reduce breeding. The back exterior door had a gap at the bottom - repair or replace weatherstripping
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep cooler was discolored and stainedDiscard any items in poor repairPlease repair or replace the cutting board to ensure the staining is removed.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • When cutlery is stored upright, ensure that the handles are sticking up. Please correct.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit had sauce at 30C. Operator was instructed to reheat on the stove versus relying on the hot holding unit to heat up foods. Ensure all reheating occurs using the stove, microwave, oven instead of the hot holding unit as it heats food much quicker. Hot holding units typically do not heat foods quickly or reach 74C or higher. Please correct going forward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the handwashing station in the bar was not dispensing paper towels.
    • 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?
      • Flies were observed in the bar area especially by the coffee area. Ensure all the sugary spills/food are cleaned and all the drains (including appliances) are thoroughly cleaned. The back exterior door had a gap at the bottom - repair or replace weatherstrippingFly strips cannot be over food contact surfaces or food - please relocate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic inserts were cracked. One metal strainer on the storage rack was in poor repairSome towels were discolored and should be replacedThe cutting board on the prep cooler was discolored and stainedDiscard any items in poor repairPlease repair or replace the cutting board to ensure the staining is removed.