120 - 10020 101A Avenue NW · DOWNTOWN
17 mars 2026
Non conformeThe 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 se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 461 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 8 fois depuis le 23 octobre 2024, avec 3 conformes, 5 non conformes et 1 fermeture au dossier.
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.
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.
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.