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Pan Flame

6510 48 Avenue Camrose AB T4V 3A3 · Food - General

Official record from Alberta →

Inspection summary

Pan Flame has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on March 26, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 4 separate inspections, most recently on March 25, 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)?

  • 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 2 times across 2 separate inspections, most recently on March 25, 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 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 November 28, 2023. 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 3 times across 2 separate inspections, most recently on March 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on March 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice spoon was being stored inside the rice cooker. The handle was touching the rice. Please ensure the rice spoon is stored handle facing up or in a separate clean container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer is used in the dining room - no test strips were available. Facility will be switching to chlorine throughout the facility. Test strips are available.
    • 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 checklist is completed on a monthly basis. The back door weatherstripping corner needs to be repaired/replaced as there is a light gap on the left side.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking along the 2-compartment sink and hand sink is worn and unable to be cleaned. Please have this cleaned and replaced.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were observed on the kitchen shelf.Discussed with manager, the storing of used cleaning clothes in the Sanitizer solution.The violation was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection, observation was made regarding the storage of personal belongings, stored in close proximity to the food items.Discussed with the owner the appropriate separation of personal and food items to avoid any cross contamination.
    • 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?
      • Facility is doing its own pest control, however the pest control checklist was not maintained.AHS template for pest control would be provided.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine bleach sanitizer bucket was measured at 0 ppm.- Directed staff to make a new one. It was measured at 100 ppm.2) Also educated staff on proper cleaning/sanitizing.- Please ensure after cleaning a spill/mess/etc. on a surface, you then follow with sanitizing the surface (using your chlorine bleach sanitizer).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The containers for food colouring powder were dirty.- Directed staff to clean and sanitize these.2) The container for sugar was dirty.- Staff replaced this container.3) A disposable plastic spoon was being used for the sugar.- Staff replaced this with a metal spoon.Moving forward, please: - Ensure you maintain your equipment and utensils in a clean and sanitary condition.- Use re-usable utensils that are able to be cleaned and sanitized for food handling (not disposable plastic utensils).
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food prep surfaces were not being sanitized.- Directed staff to use 100 ppm bleach solution to sanitize surfaces (after cleaning them).- Educated staff on how to prepare a 100 ppm bleach solution and to store cloths submerged in the sanitizer when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot of butter chicken (measured at 21 C) was being left out at room temperature for more than 2 hours.- Directed staff to discard this during the inspection.Note: Please ensure high-risk food items (including butter chicken) is stored with proper temperature control, such as:- Cold at or below 4 C.- Hot at or above 60 C.- Alternatively, you can keep them out at room temperature for no longer than 2 hours. Otherwise, they must be discarded after 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The spice rack/shelf was lined with aluminum foil that was dirty and deteriorating.- Directed staff to remove this during the inspection.Note: Shelf surfaces must be smooth, durable, impervious to moisture, and easily cleanable. Aluminum foil does not meet these requirements.2) The light bulb in the walk-in freezer was not operating properly. Thus, there was inadequate lighting in the walk-in freezer.- The operator replaced this light bulb with an LED bulb that is better suited to handle colder temperatures. This provided adequate lighting in the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation fan and wall area above the dishwasher has accumulated grime and dust.- Staff cleaned this during the inspection.Note: Please ensure this area is cleaned more frequently.

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