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Cote d'Ivoire Pavilion

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

Official record from Alberta →

Inspection summary

Cote d'Ivoire Pavilion has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 3, 2024. The most recent inspection, on August 4, 2024, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 3 times across 2 separate inspections, most recently on August 4, 2024. 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 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 3, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips not available to test strength of bleach sanitizer solution. - Obtain chlorine test strips to adequately measure concentration of bleach sanitizer solution.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution measured at 50ppm chlorine. - Ensure appropriate concentration of sanitizer solutions is available for sanitizing. Operator re-made bleach sanitizer solution to measure 100ppm chlorine.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips not available to test strength of bleach sanitizer solution. - Obtain chlorine test strips to adequately measure concentration of bleach sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mixed cut vegetables in bowl on counter at room temperature. Food items removed from cold holding within an hour as per operator. - Ensure all potentially high-risk foods area kept at or below 4C or at or above 60C during storage. No refrigeration unit available in tent. Cut vegetables were placed on ice in cooler by operator and to be moved back to reefer unit if not served within the next hour. Hot holding unit overfilled with meat skewers and meat skewers held in chafing dish measuring 34C with no heat source on counter. As per operator skewers were cooked within the last hour. - Ensure all potentially high-risk foods area kept at or below 4C or at or above 60C during storage. Meat skewers from hot holding unit and chaffing dish moved back to grill to be reheated to 74C. Operator advised to not overfill hot holding unit and to hot hold skewers on grill. Probe thermometer was available for measuring internal temperature of meat skewers.Topping with cooked onions measuring 47C in hot holding unit. Operator reported heating onion topping in hot holding unit. - Reheat potentially high-risk foods to 74C prior to hot holding at or above 60C. Operator reheated onion topping on grill to 74C and placed back in hot holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water at hand washing sink. - Plumbed hand washing sinks with hot and cold water are required for this event. Operator reported they had already called the onsite plumber for repairs to provide both hot and cold water.
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