Skip to content
Loading map…

Pablo Cheese Tart

10163 81 Avenue NW Edmonton AB T6E 1W9 · Food - General

Official record from Alberta →

Inspection summary

Pablo Cheese Tart has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on August 14, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 4 separate inspections, most recently on August 12, 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 3 times across 3 separate inspections, most recently on August 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 12, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 5 separate inspections, most recently on August 14, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 5, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training noted to be needed. Please ensure food safety training is achieved.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for bleach solution was noted to be expired (March 2026).Test strips for QUAT solution was noted to be expired (May 2026).Ensure valid test strips present onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel missing at the hand sink in the front food preparation area. Ensure all supplies area available for hand washing.Paper towel dispenser in the customer washroom in disrepair. Please replace/fix.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training noted to be needed. Please ensure food safety training is achieved.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tarts confirmed onsite to be high risk fillings noted to be sitting in a display case 17C (measured with a probe thermometer). Tarts were discarded during the visit (22 tarts). Ensure food that area high risk or high-risk fillings are maintained refrigerated under 4 C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for bleach solution was noted to be expired (March 2026).Test strips for QUAT solution was noted to be expired (May 2026).Ensure valid test strips present onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel missing at the hand sink in the front food preparation area. Ensure all supplies area available for hand washing.Paper towel dispenser in the customer washroom in disrepair. Please replace/fix.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels missing from hand sink in the kitchen area. Replaced at the time of the visit.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit posted. Please ensure valid food handling permit is posted.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Ensure a sanitizer solution is prepared at all times of operation and before any food preparation begins for the day. A bleach water sani bucket was prepared.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloth observed on food contact surfaces when not in immediate use. Ensure wet/used cleaning cloths are stored in a sani bucket.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility is using lemon scented bleach as a sanitizer. Ensure regular unscented household bleach (1/2 tsp of bleach per liter of water) is used for food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some tarts were stored at room temperature in a display case (surface temperature ~23C). Staff member was unsure of ingredients. Any tarts made with milk, eggs, dairy, must be kept refrigerated at all times. Alternatively, product can be left out at room temperature for 2h and discarded after 2h as long as written time logs and waste logs are being maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the handsink is required to be in a dispensing unit (i.e. paper towel holder or dispenser).
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple cheese tarts were stored at room temperature in the front retail area. These contain dairy (cream cheese) and are high risk. Cheese tarts were moved into the display cooler. Store all cheese tarts under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Improper manual dishwashing procedures are in place - there is no sanitizing step (i.e. with bleach).2. There is no drying rack for clean dishes/equipment, items are currently stored inside the 3 compartment sink. Please obtain a drying rack/shelf.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and QUAT test strips were not observed. Please obtain chlorine test strips for manual dishwashing and QUAT test strips for the surface sanitizer.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not observed - please forward a copy of the most recent records.If self-monitoring for pests, the AHS Pest Control Checklist must be filled out monthly and the records kept onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate not observed, please forward a copy to this office.

Nearby inspected facilities

Own this business? Add a badge to your website