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Philippines Pavilion

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

Official record from Alberta →

Inspection summary

Philippines Pavilion has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 3, 2024. The most recent inspection, on August 1, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on August 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on August 2, 2025. 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Steam table hot holding units recorded less than 60C.The steam table units did not appear to have enough water to generate the amount of steam to maintain hot temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All 3 sinks piled with soiled food equipment and food waste. Sinks were clogged. Water to the sinks had been shut off. Soiled food equipment and utensils were not being washed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stand alone sink was setup with only cold running water. Operator indicated that this sink was for handwashing, but no handwashing supplies were observed nearby.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in steam table measuring between 33C-47C. Dishes in steam table delivered from permitted food facility "one hour ago" as per operator. Majority of food already served within the stated one hour period from delivery time. Meat dish that had greater than half of food item remaining reheated to above 74C by operator on grill prior to serving. Operator stated food is being transported in insulted Cambro carriers. - Aware to ensure food is to be held hot over 60C or held cold under 4C. Discussed with operator if food is held at a temperature between 4C and 60C for more than two hours it must be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink noted to be portable and not connected to wastewater sump. As per operator this type of sink has been used every year for the same event. - A fully plumbed hand washing sink is required for this event. Discussed with operator this will be required for next year.
  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink noted to be portable and not connected to wastewater sump. As per operator this type of sink has been used every year for the same event. - A fully plumbed hand washing sink is required for this event. Discussed with operator this will be required for next year.
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