260 - 525 St. Albert Trail
In Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 6, 2025
***The sanitizer concentration for the cleaning cloth bucket was weak. Operator made a new solution during the inspection. it was an effective 200ppm.
***The discoloured test strips were removed during the inspection and a new container was opened. Showed the operator the difference in colouring and let him know that the test strips that are already discoloured may not provide accurate readings.
***Manufactures instructions were not being followed for the proper testing procedures for the sanitizer. Education was provided., Proper sanitizer testing was discussed. The sanitizer is to be still with no bubbles, the testing paper is to be dipped in the solution for 10 seconds (not moved around) and removed and checked. This should provide an accurate reading for the concentration.
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.
Nello's Cucina Italiana
This restaurant has been inspected 8 times since February 20, 2024, with 3 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
***The sanitizer concentration for the cleaning cloth bucket was weak. Operator made a new solution during the inspection. it was an effective 200ppm.
***The discoloured test strips were removed during the inspection and a new container was opened. Showed the operator the difference in colouring and let him know that the test strips that are already discoloured may not provide accurate readings.
***Manufactures instructions were not being followed for the proper testing procedures for the sanitizer. Education was provided., Proper sanitizer testing was discussed. The sanitizer is to be still with no bubbles, the testing paper is to be dipped in the solution for 10 seconds (not moved around) and removed and checked. This should provide an accurate reading for the concentration.
No violations
2 violations
***the slicing equipment was not being stored clean. There was dried on bits of green product present on the slicer. Discussed with staff and showed them the concern., , ***Equipment was not being stored clean. There was dried on food debris present on the slicer unit in the storage area. Staff had indicated that it was cleaned before being put away.
***there were cardboard liners in use on the green wire rack. Cardboard liners are not acceptable as they are single use because they cannot be cleaned or maintained in a sanitary condition and were removed at the time of inspection.
11 violations
***The sanitizer concentrations were not being maintained at an effective 200ppm concentration for the Quat solution. Some spray bottles were 100ppm Quat solution. The cleaning cloth bucket had a 100ppm Quat concentration. Ensure that the sanitizer is maintained in accordance with the manufacturers instructions.
***Equipment was not being stored clean. There was dried on food debris present on the slicer unit in the storage area. Staff had indicated that it was cleaned before being put away.
***equipment was not being allowed to dry before being stacked up. This nesting will not allow the water to dry and can become a source of contamination when the inserts are used for food storage.
No violations
6 violations
***Sanitizer solution was present in a green bucket labeled detergent. Ensure the properly labeled sanitizer buckets are used for sanitizer solutions.
***The Quat test strips were not being used for checking the sanitizer concentration. There were two unopened Quat sanitizer test strips in the containers. Staff was not using the test strips to check the sanitizer concentration regularly. Ensure that the sanitizer concentration is checked and documented at least once a day.
***Pest control company was out twice a year. Discussed self monitoring check sheets were to be done in the interim between the professional visits (so that the facility is checked monthly). Self monitoring sheets were sent by e-mail during the inspection.
2 violations
***There was an insert of cheese that was uncovered in the walk in cooler. Discussed that the food was to be covered/protected from potential contamination.
***Pest control company was out twice a year. Discussed self monitoring check sheets were to be done in the interim between the professional visits (so that the facility is checked monthly). Self monitoring sheets were sent by e-mail during the inspection.
6 violations
***Wiping cloths were in the soapy water. Discussed that wiping cloths were to be stored in a sanitizer solution. Corrected during the inspection.
***There was an insert of cheese that was uncovered in the walk in cooler. Discussed that the food was to be covered/protected from potential contamination.
***Pest control company was out twice a year. Discussed self monitoring check sheets were to be done in the interim between the professional visits (so that the facility is checked monthly). Self monitoring sheets were sent by e-mail during the inspection.
***There was no soap available for the back hand sink. Hand sinks are to be stocked and available at all times.
***The lids on the prep coolers were being left open even when no one was at the station. Food not being handles is to be protected from contamination (covered).
***There were no effective test strips present for checking the sanitizer concentration. Test strips present were expired and discolouted which may provide inaccurate readings.
***Staff are to be using the test strips often enough to ensure that the sanitizer concertation is known so it can be maintained at an effective concentration.
***Older pest control records were observed. Pest control records are to be completed monthly and be available for review.
***There were ineffective traps present. The mouse trap was placed with the opening facing into the wall. This renders it ineffective as the mouse will not be able to enter the trap. Discussed and corrected during the inspection.
***Cross contamination with food was observed. Scoop handles were stored in the bulk products. Discussed with staff that the scoop handles were not to be touching the foods. Corrected during the inspection.
***The wire rack shelving was not being maintained in a clean and sanitary condition. There was a build up of dirt and debris stuck to the wires. Ensure equipment is maintained in a clean and sanitary condition.
***There was a cross connection as the mop sink hose was dangling in the basin. Ensure that the end of the hose is above the lip of the basin.
***The canopy cleaning through to the roof did not appear to have been done. The sticker on the hood vent had not been updated (Indicated next cleaning was due Nov 2023).
***The pizza cutting tools were encased in a block of ice. Did not have time to discuss ice bath with staff. The business ends of the utensils are to be stored in an ice water mixture or a sanitizer solution to ensure that the bacterial load does not increase quickly. Having the utensils unusable (encased in ice) or sitting on top of the block of ice is not effective in controlling the bacterial load.
***The current food handling permit was not posted. Corrected during the inspection the permit was moved to where the public could see it.
***The mop sink hose end was below the lip of the basin creating a cross connection. Corrected during the inspection by looping the hose over the spigot. Ensure that the hose end is not below the lip of the basin.
***There were soiled utensils (pizza cutter) stored at room temperature. Discussed the proper utensils storage (clean or under temperature control).