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Pampa Brazilian Steakhouse

17020 100 Avenue NW Edmonton AB T5S 2E7 · Food - General

Official record from Alberta →

Inspection summary

Pampa Brazilian Steakhouse has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on February 13, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 2 times across 2 separate inspections, most recently on June 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 February 13, 2026. 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 2 times on June 28, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 28, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • Gap under the back exterior door in the kitchen which could allow pest access. Please have weather striping fixed to prevent pest entry.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered raw meat skewers on tray in walk-in cooler stored on the shelf above an open box of potatoes. Store raw meat below raw vegetables and prepared ready to eat foods to minimize the risk of contamination from raw meat drippings. Operator agreeable to arrange storage to elevate potatoes above raw meat.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test kit to measure quaternary ammonium sanitizer solution concentration for cleaning food preparation surfaces and equipment noted to be expired January 2024. Obtain non-expired test kit that corresponds to quaternary ammonium sanitizer solution in use. A quaternary ammonium concentration measuring 200 ppm is required for appropriate sanitation of food preparation surfaces and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sanitizer solution bucket stored in handwashing sink located near food preparation counter in kitchen reducing accessibility of handwashing sink. Do not store items in handwashing sinks to ensure easy access for handwashing during food preparation. Operator to remove items from handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wire mesh of metal sieve stored on a shelf with clean utensil in the kitchen noted to be fraying and in disrepair. Ensure utensils and equipment used for food preparation are in good repair to minimize the risk of physical hazards entering food during preparation. Sieve discarded by supervisor.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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)?
      • The dishwasher is not dispensing any chlorine. The dishwasher was primed and re-tested with test strip but it failed to detect any chlorine. Please repair the dishwasher as soon as possible. In the mean time dishes can be washed in the dishwasher and sanitized with 100 ppm of bleach solution (1 tsp of 5.25% bleach in 1 liter of water).

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