100 - 10423 101 Street NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 8, 2025
1. Meat broth and bechamel sauce on the steam table were measured at an internal temperature of 42/32 C respectively. Staff indicated food were heated and moved to the unit within the past hour. Food was reheated to 74C during inspection and steam table temperature was above 60C., , 2. Frozen chicken and fish were observed being thawed at room temperature in the kitchen. Food was moved into the cooler during inspection. Ensure food is thawed safely under cold running water or in the cooler overnight., , Ensure food is cooked to adequate temperature before it is moved to the hot holding unit that has been on and measured above 60C.
The hand sink in the pizza dough room was inaccessible due to a pile of clothes in the sink. Sink was cleared during inspection. Ensure sink is accessible at all times.
Quat test strips should be obtained for the quat sanitizer on site.
Buco Pizzeria & Vino Bar is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 588 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 464 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
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.
Japanese Village
CENTRAL MCDOUGALL
This restaurant has been inspected 7 times since July 11, 2023, with 3 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
1. Meat broth and bechamel sauce on the steam table were measured at an internal temperature of 42/32 C respectively. Staff indicated food were heated and moved to the unit within the past hour. Food was reheated to 74C during inspection and steam table temperature was above 60C., , 2. Frozen chicken and fish were observed being thawed at room temperature in the kitchen. Food was moved into the cooler during inspection. Ensure food is thawed safely under cold running water or in the cooler overnight., , Ensure food is cooked to adequate temperature before it is moved to the hot holding unit that has been on and measured above 60C.
The hand sink in the pizza dough room was inaccessible due to a pile of clothes in the sink. Sink was cleared during inspection. Ensure sink is accessible at all times.
Quat test strips should be obtained for the quat sanitizer on site.
No violations
1 violation
The bar glasswasher is currently not in use due to a broken pump. , A service request has been scheduled to fix the glasswasher.
2 violations
Some floor sections in the dishwashing area are not smooth and easy to clean., Replace all unfinished wood flooring in the dishwashing area.
Some wall sections in the dishwashing area are not smooth and easy to clean. There is an open hole on the wall beneath sinks., Repair all unfinished walls in the dishwashing area.
6 violations
Used cleaning cloths were not stored properly when not in use. They were observed on counter tops at the cookline., All used cleaning cloths were immediately stored in pails with fresh Quat solution during inspection., ,
Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sani cycle of the low temperature dishwasher., The sanitizer hose was not fully submerged into the sanitizer container. The hose was rightly inserted into the bleach container, the dishwasher was primed, couple of cycles ran and 100ppm chlorine was measured at plate level in the Sanitize cycle.,
The dishwasher detergent and rinse hose lines are not dispensing solution needed for washing and rinsing., Contact a technician to fix the detergent and rinse hose lines
No violations
1 violation
No sanitizer (zero ppm chlorine) was measured at dish level in the Sanitize cycle of the low temperature dishwasher. A detergent was connected to the sanitizer line instead of a sanitizer., Facility manager connected a new chlorine sanitizer container to the dishwasher during inspection, the equipment was primed, couple of cycles ran and 100ppm chlorine was measured at dish level in the Sanitize cycle.,
Some floor sections in the dishwashing area are not smooth and easy to clean., Replace all unfinished wood flooring in the dishwashing area.
Some wall sections in the dishwashing area are not smooth and easy to clean. There is an open hole on the wall beneath sinks., Repair all unfinished walls in the dishwashing area.
Two broken strainers observed in the dishwashing area were immediately discarded during inspection.