805 Saddleback Road NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Sicilian Pasta Kitchen se trouve dans le quartier SKYRATTLER. SKYRATTLER, Edmonton compte 6 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 25 mai 2026, 5 (83%) 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.
Ce restaurant a été inspecté 7 fois depuis le 20 septembre 2023, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
100 ppm Quat detected in the sanitizer solutions in the cooking area and 0 ppm sanitizer detected in the solution behind the bar counter., - Replace the sanitizer solutions frequently to maintain a minimum 200 ppm Quat concentration.
Meats observed thawing in sinks of still water., - Thaw foods in the coolers or under cold running water.
0 ppm chlorine detected in the glasswasher rinse cycle., - All glassware to be sent to the kitchen dishwasher for washing until a minimum 100 ppm chlorine is detected in the glasswasher rinse cycle.
1. Considerable grease and food particle buildup noted on the side of the deep fryer. Exterior of the freezer (cookline) has buildup on it. Dried food particle buildup on the underside of the prep cooler lid handles., - Cleaning is required., , 2. Spoons used to dispense foods (Salad preparation coolers) stored with the handles in contact with the foods., 3. Ice cream scoops/small cheese slicer stored in a container of water. , - Proper utensil storage practices reviewed.
Aucune infraction
1 infraction
Dead cockroaches noted on several glue boards. Facility is working with a pest control company. Pest control abatement measures are in place.
4 infractions
Staff informed that the sanitizer solutions are only being changed once during operating hours., - Change the sanitizer solutions at least every 4 hours or more often to ensure the correct concentration is being maintained.
Staff washroom: The hot water pressure at the handwash sink is very weak., - Requires repair.
Dead cockroaches noted on several glue boards. Facility is working with a pest control company. Pest control abatement measures are in place.
Aucune infraction
7 infractions
Observed a food handler dry their hands in a reusable cloth towel., - Only single use paper towels is to be used for handwashing.
The glasswasher in the lounge is dispensing 0 ppm chlorine in the rinse cycle., - All glassware to be sent to the kitchen dishwasher until the glasswasher is dispensing 100 ppm chlorine.
Small black flies noted in the back food prep area and staff washroom.
1. The countertop slicer had visible food particles left on it from previous use., - The slicer must be disassembled when staff are finished using it and properly cleaned. Sent for cleaning., , 2. Bar Counter: Buildup noted in the pop dispenser nozzle and the interior of the undercounter coolers have debris/liquid spills., - Cleaning is required.
Lighting levels in the main cooking area and front vegetable prep area are inadequate.
1. Grease accumulation observed on the exhaust hood filters and side of the upright fridge at the end of the cook line, 2. Dried food splashes observed on the heat lamps and on the door of the countertop small freezer.
1. The floor under the cookline equipment and along the wall edges has grease and food particle accumulation. 2. The floor and wall under the dishwash counter has a buildup of debris. 3. The floor in the back baking area, behind the bulk dry food ingredient bins requires cleaning. 4. The metal shelf below the serving station counter where cleaning supplies are stored is dirty.
The staff washroom floors and fixtures are dirty and require cleaning.