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Lebanon Pavilion

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

Official record from Alberta →

Inspection summary

Lebanon Pavilion has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 2, 2024. The most recent inspection, on August 2, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 6 separate inspections, most recently on August 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 6 times across 6 separate inspections, most recently 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 4 times across 4 separate inspections, most recently on August 2, 2026. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • 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?

  • 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 1, 2026. 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.

7 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers not available. Operator had quaternary ammonium test papers onsite.- Ensure appropriate test papers are available for sanitizer solution being used. Operator aware to obtain chlorine test papers for bleach sanitizer solution being used to measure appropriate concentration of 100ppm chlorine.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Chest freezer unit handle is missing and inside cavity is not easily cleanable. - The chest freezer unit handle has been covered with material that is easily cleanable, but not durable. For future events, repair the chest freezer handle so that the surface is smooth, easily cleanable, impervious to moisture and durable.
  2. Demand Inspection

    4 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?
      • Food handlers observed preparing food without approval from AHS.Operator informed that approval from AHS must be received before food handlers can start food preparation.Food pavilion had violations corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler recorded 18C. Operator informed to use other refrigeration units that can maintain 4C or lower. Or to store foods on the reefer units provided by the event organizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Scented bleach observed. Operator informed to remove the scented bleach from the food pavilion. And to use only unscented bleach to prepare 100ppm chlorine sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink did not have accessible single use paper towels.Operator informed to place paper towels within arms-reach of the handsink basin.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezer offline. Operator informed to move the high risk foods into another freezer or fridge that's maintaining 4C or lower.Prep cooler recorded 4C. Food appeared to be moving from this unit at a fast pace, and did not appear to be held for longer than 2hrs. Operator informed to place bags of ice inside of this prep cooler and to check power to ensure this cooler was on.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature of the display refrigeration unit at the back of vendor tent measure 6C. Operator reported constant opening and closing of the refrigeration unit. Thermometer available inside of the refrigeration unit. - Ensure refrigeration units are maintained at a temperature of 4C or less. Operators advised to limit door opening if possible and monitor temperature of refrigeration unit. If ambient air temperature does not decrease to 4C, operator instructed to move food items to reefer unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers not available. Operator had quaternary ammonium test papers onsite.- Ensure appropriate test papers are available for sanitizer solution being used. Operator aware to obtain chlorine test papers for bleach sanitizer solution being used to measure appropriate concentration of 100ppm chlorine.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Chest freezer unit handle is missing and inside cavity is not easily cleanable. - The chest freezer unit handle has been covered with material that is easily cleanable, but not durable. For future events, repair the chest freezer handle so that the surface is smooth, easily cleanable, impervious to moisture and durable.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature of the display refrigeration unit at the back of vendor tent measure 6C. Operator reported constant opening and closing of the refrigeration unit. Thermometer available inside of the refrigeration unit. - Ensure refrigeration units are maintained at a temperature of 4C or less. Operators advised to limit door opening if possible and monitor temperature of refrigeration unit. If ambient air temperature does not decrease to 4C, operator instructed to move food items to reefer unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers not available. Operator had quaternary ammonium test papers onsite.- Ensure appropriate test papers are available for sanitizer solution being used. Operator aware to obtain chlorine test papers for bleach sanitizer solution being used to measure appropriate concentration of 100ppm chlorine.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Chest freezer unit handle is missing and inside cavity is not easily cleanable. - The chest freezer unit handle has been covered with material that is easily cleanable, but not durable. For future events, repair the chest freezer handle so that the surface is smooth, easily cleanable, impervious to moisture and durable.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution bucket noted for cleaning cloth storage. Bleach sanitizer solution available in a spray bottle and measured 100ppm chlorine. - Ensure a sanitizer solution bucket is made up for cleaning cloth storage. Bleach sanitizer solution made up in bucket measured 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature of the display refrigeration unit at the back of vendor tent measure 6C. Operator reported constant opening and closing of the refrigeration unit. Thermometer available inside of the refrigeration unit. - Ensure refrigeration units are maintained at a temperature of 4C or less. Operators advised to limit door opening if possible and monitor temperature of refrigeration unit. If ambient air temperature does not decrease to 4C, operator instructed to move food items to reefer unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers not available. Operator had quaternary ammonium test papers onsite.- Ensure appropriate test papers are available for sanitizer solution being used. Operator aware to obtain chlorine test papers for bleach sanitizer solution being used to measure appropriate concentration of 100ppm chlorine.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Chest freezer unit handle is missing and inside cavity is not easily cleanable. - The chest freezer unit handle has been covered with material that is easily cleanable, but not durable. For future events, repair the chest freezer handle so that the surface is smooth, easily cleanable, impervious to moisture and durable.
  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer prepared and no wiping cloths available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration units above 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers not available.
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