10413 79 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
La Bosco Bakery & Cafe se trouve dans le quartier QUEEN ALEXANDRA. QUEEN ALEXANDRA, Edmonton compte 69 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 juillet 2026, 55 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Doughnut Party
QUEEN ALEXANDRA
Ce restaurant a été inspecté 6 fois depuis le 21 mars 2024, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
The facility uses chlorine (bleach), QUATS, and hydrogen peroxide as the sanitizer. All of these are acceptable sanitizers., , However, appropriate test strips were not available, and staff were not able to find them., , Correction:, -Education provided on different sanitizers being used in the facility: chlorine (bleach), QUATS (Ecolab), and hydrogen peroxide (Ecolab)., -Demonstrated use of chlorine and QUATS test strips., -Ensure that chlorine, QUATS, and hydrogen peroxide test strips are available.
3 infractions
Multiple wet/used cleaning cloths observed on food contact surfaces when not in immediate use. Used cleaning cloths must be stored in an approved sanitizer solution bucket, or must be used once and removed for laundering.
Gravy and potatoes were cooling with the lids on. Ensure cooked foods that are cooling at room temperature are cooled with the lids off (to speed up cooling) and are put into the cooler within 2h of cooking.
Potentially hazardous foods (pizza croissant and ham & cheese croissant) were stored at room temperature in the front display case without any time control., The following options/requirements were discussed with the owner:, 1. Hold at room temperature for 2 hours, then discard. A record of the time logs must be kept for viewing, and items must be labelled with their appropriate discarding times., 2. Keep in the cooler at 4C or less., 3. Facility can apply for Time as a Public Health Control (TPHC), and submit product to be lab tested and approved by EPH to be held at 4 hours before being discarded., 4. Prove shelf stability (pH and/or water activity) of all potentially hazardous foods via a third-party accredited laboratory.
Aucune infraction
1 infraction
Sink next to dishwasher is leaking and needs repair.
11 infractions
Raw meat stored above cooked foods/produce in two different coolers. Corrected onsite. Always store raw meat below ready to eat foods and produce.
Multiple cases of eggs were out at room temperature (20-24C). Eggs were moved into coolers.
2 prep coolers in the kitchen are missing thermometers.
Cooked bacon and potatoes were out on shelving racks at 17C. Ensure foods are cooled quickly and moved into the cooler once they reach 20-25C. All trays were moved into the cooler during the inspection.
Cooked pizza's and cheese croissants were stored on display at room temperature. The food measured at around 28C as it was mostly cooled down to room temperature. High risk products containing dairy products require refrigeration. These were all moved into the display cooler.
Chopped vegetables and spring mix were stored in inserts on top of ice packs, which only keeps the bottom of the food cold. The above foods measured anywhere from 13-17C. Discussed making ice baths with loose ice instead. The ice in the ice bath should be level with the amount of food in the inserts to ensure all sides of the inserts are kept below 4C.
Dishwasher measured 0 ppm chlorine at final rinse.
Chlorine and QUAT test strips required., Chlorine test strips for dishwasher (100 ppm required) and QUAT test strips for surface sanitizer (200 ppm required).
Dishwasher isn't being tested daily with test strips to ensure it is working properly to sanitize dishes.
Food permit posted is expired.
Sink next to dishwasher appears to be leaking onto the grease trap. The leak has led to a layer of gunk on the grease trap. Repair the leak and clean the grease trap exterior.