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Bangladesh Pavilion

9330 Groat Road NW Edmonton AB T6G 2A8 · Food - Special Event

Official record from Alberta →

Inspection summary

Bangladesh Pavilion has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 3, 2024. The most recent inspection, on August 1, 2026, recorded 6 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on August 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on August 1, 2026. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 1, 2026. For example: Is the special event vendor in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Demand Inspection

    6 infractions

    • 01. Is the special event vendor in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Operator had started food prep before AHS inspection or approval. Operator was ordered to stop and discontinue work until approval was obtained.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator had no sanitizer for dishwashing or food contact surface sanitation. Operator obtained bleach during inspection and washed and sanitized food prep areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped garlic and chopped onion was observed stored outside for approximately 4 hours. An internal temperature was taken and determined to be 22C. Operator was asked to discard the food, which he complied with. Food discarded - one chopped onion, two large containers of minced garlic. No thermometer was available. Operator obtained one during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator did not have correct test strips for sanitizer. Test strips were obtained during inspection.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Operator was using a non-food-grade hose to supply potable water to their tent. This hose was replaced during inspection with a food grade hose.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Table for food prep was dirty. Operator was told to clean and sanitize it before us. Operator also obtained a tablecloth for use on table.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

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