10162 100 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Sorrentino's se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 588 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 464 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 15 novembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
Hot held sauce in a white bowl with lid was measured at an internal temperature of 40C. Chef discarded the sauce during inspection and indicated it was a leftover from yesterday., , Ensure leftover food is cooled, reheated and stored in an insert immersed in the steam table in order to maintain 60C/140F
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Often Restaurant + Bar
DOWNTOWN
The dishwasher and glasswasher were measured at 0ppm after the sanitizing cycle. The facility chef indicated dishes and glass wares will be sanitized in the 2-compartment sink in the prep area using an approved sanitizer, after running through the dishwasher., A technician was contacted during inspection., Ensure dishwasher and glasswasher is maintained at 100ppm of chlorine.
Mice droppings were noted on the floor in the boiler room and IT room., - Use sanitizer solution to soak and clean up all mice droppings in the food premise, - 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.
The ceiling above the dishwashing area has accumulated dirt and debris., The top of the dishwasher needs to be cleaned., , Ensure the indicated area is cleaned .
1 infraction
Mice droppings were noted on the floor in the boiler room and IT room., - Use sanitizer solution to soak and clean up all mice droppings in the food premise, - 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.
1 infraction
A gap was noted on the back door that exits out of the building., Readjust or replace the back exit door weather stripping to prevent pest entry into the food premise.
5 infractions
Mice dropping was observed on flour in an open flour bag in the dry storage room., The entire flour bag was immediately discarded by the kitchen chef during inspection. The chef was instructed to store all open food bags in pest proof containers with protective covers.
Frozen shrimps were left thawing out at room temperature. Frozen precooked meat sauce was also noted thawing in a steel container submerged on a steam table., , The operator was educated to thaw frozen foods either in a cooler, under cold running water, by direct cooking, or in a microwave and cook right away. ,
No sanitizer (zero ppm chlorine) was measured at glass level in the Sani cycle of the low temperature glasswasher., , An old bleach container with degrade concentration connected to the dishwasher was immediately replaced with a new concentrated bleach container. The glasswasher was primed by a staff, couple of cycles ran and 100ppm chlorine was measured at glass level in the Sanitize cycle.,
Mice droppings were observed in the dry storage room and the mechanical room., , - Use bleach water solution to clean and dispose all mice droppings., - Ensure all exit doors are properly secure with no gaps to prevent the entry of pests., - Identify all point of entry (holes on walls, floor & ceiling) and have them sealed/closed to prevent pest entry., - Store all open food bags and plastic food bags in pest proof containers with tightfitting lids to prevent food contamination., - Remove unused items/equipment from the food premise that create harborage sites for pest.,
A gap was noted on the back door that exits out of the building., Readjust or replace the back exit door weather stripping to prevent pest entry into the food premise.