120 - 10020 101A Avenue NW · DOWNTOWN
March 17, 2026
Not in ComplianceThe prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. I, , Ensure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
Bianco is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 8 times since October 23, 2024, with 3 in compliance, 5 not in compliance, and 0 closures on record.
The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. I, , Ensure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
DOWNTOWN
Sanitizer was not available during food prep, raw eggs and flour are used to make pasta. Quat sanitizer at 200ppm was provided during inspection. (Ensure sanitizer is always available during food prep)., Ensure food contact surfaces are sanitized frequently.
Seafood were being thawed in the sink with no running water. Ensure food is thawed under cold running water.
1. Ricotta cheese on the prep table was stored on ice. Internal temperature was measured at 11.5C. Cheese was moved into a prep cooler with satisfactory temperature during inspection. Ensure cheese is maintained below 4C at all times., , 2. The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. Internal temperature of food in the cooler ranged from 16-18C., High risk food that was in the cooler since the previous day were discarded and staff sorted through the cooler, moved the high-risk food that were stored in the cooler within the past 2 hours into another cooler., , Ensure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. I, , Ensure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
Food in the top layer of the pizza cooler were measured with a probe thermometer. Temperature of food was between 9-10C. Inserts with food were moved into ice trays in the cooler. , , Ensure cooler can maintain food below 4C/40F.
Paper towels were not available at both the kitchen and the bar hand sinks., , Ensure paper towels are provided.
The meat slicer had food debris on it. Ensure meat slicer is sanitized after each use and taken apart for full cleaning after every 4 hours of continous use.
Accumulated dirt and debris was observed on the ceiling above and adjacent the ice machine. Ensure the indicated area need is cleaned.
Unable to locate probe thermometer at the time of inspection. Note: facility did have an IR thermometer for taking surface temperature readings., , ACTION REQUIRED: Obtain a probe thermometer.
Unable to locate sanitizer test strips at the time of inspection., , ACTION REQUIRED: obtain test strips.
Cleaning cloths were not stored properly when not in use., All used cleaning cloths were immediately stored in Quat solution by a kitchen staff upon request.
Mice droppings were noted on the floor beneath shelves in the dry storage area. Shredded insulation material was noted on the floor beneath food prep sinks., , - Use sanitizer solution to soak and clean up all mice droppings and shredded materials., - Identify all point of entry within the facility (holes on walls, floor and ceiling) and have them sealed/closed to prevent further pest entry., - Store all open food in pest proof containers with covers., - Remove all unused items from the food premise. Cluttered items create an environment for mice to , harbor
Dirt, debris and food particles are present inside drawer refrigeration units at the cookline., Clean and sanitize the interior of all drawer refrigeration units.
Soil and debris are present on the floor (hard to reached areas) beneath the dishwasher., Clean all hard to reached areas in the food premise.