Cameroon Pavilion
9330 Groat Road NW Edmonton AB T6G 2A8 · Food - Special Event
Inspection summary
Cameroon Pavilion has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 2, 2024. The most recent inspection, on August 1, 2026, recorded 1 infraction.
4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 3 times across 3 separate inspections, most recently on August 1, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 3, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
7 inspections
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No water available of second sink faucet of 2 compartment sink for dishwashing. First sink has adequate supply of hot and cold water. - Ensure dish washing facilities are functioning properly to supply hot and cold water at each faucet. Operator advised to call plumbing to hook up water at second dishwashing sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No water available of second sink faucet of 2 compartment sink for dishwashing. First sink has adequate supply of hot and cold water. - Ensure dish washing facilities are functioning properly to supply hot and cold water at each faucet. Operator advised to call plumbing to hook up water at second dishwashing sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken noted in a closed cooler measuring at 34C by barbecue area and cooked pot of beans on counter measuring 40C. Operator reported food had been received less than an hour before and to be using Cambros. - Ensure potentially high-risk foods are stored at a temperature of 4C or less or at 60C or higher. Operator moved beans to barbecue hot plate and chicken placed back on grill to be reheated to 74C and held hot at 60C or above. Probe thermometer available or checking temperatures of food. Ambient air temperature of refrigeration unit measured at 10C. 4L jugs of milk, salsa, and whole watermelon observed in refrigeration unit. Freezer unit above refrigeration unit measured at -1C containing 4L jugs of milk. - Ensure potentially high-risk food under refrigeration are kept at a temperature of 4C or lower. Operator decreased temperature on refrigeration unit settings. Operator informed refrigeration unit cannot be use until a temperature of 4C or less is achieved and that freezer unit is operating close to refrigeration temperature. Instructed operator to move milk jugs from refrigeration unit to reefer unit and hot sauce to be moved to freezer unit with remainder of milk jugs to be placed in reefer truck. Move all items to reefer unit if temperature of 4C or less is not available for refrigeration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No water available of second sink faucet of 2 compartment sink for dishwashing. First sink has adequate supply of hot and cold water. - Ensure dish washing facilities are functioning properly to supply hot and cold water at each faucet. Operator advised to call plumbing to hook up water at second dishwashing sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions