10162 100 Street NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Sorrentino's is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 589 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 464 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 5 times since November 15, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
No violations
4 violations
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
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.
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 violation
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 violation
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 violations
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.