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Serengeti BBQ

8815 118 Avenue NW Edmonton AB T5B 0T3 · Food - General

Official record from Alberta →

Inspection summary

Serengeti BBQ has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 23, 2025. The most recent inspection, on May 26, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 5 times across 4 separate inspections, most recently on May 26, 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 4 times across 3 separate inspections, most recently on May 26, 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 2 times across 2 separate inspections, most recently on May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on May 8, 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?

  • 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 2 times across 2 separate inspections, most recently on May 7, 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.

5 inspections

  1. Risk Management 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)?
      • No chlorine test strips were available onsite. Please ensure new valid chlorine test strips are purchased and available onsite.
    • 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?
      • Light was visible through bottom portion of the weatherstripping at the back door. Please ensure weatherstripping is repaired/replaced and no light is visible to prevent the entry of pests.
  2. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available onsite. Please ensure new valid chlorine test strips are purchased and available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2026-05-08: Violation was still outstanding and no soap was available in the dispensers. Staff added soap into both dispensers, but was not working when tested. Please ensure soap is available and easy to dispense. The soap dispenser containers by the handwashing sink in the kitchen were empty. Soap was available only in a very large container. Please ensure soap can be easily dispensed and accessible to allow for proper handwashing.
    • 15. Is the facility free of a pest infestation?
      • Third party pest control was not being completed on a regular monthly schedule. Last inspections were from February 2025, April 2025, and March 2026. Most recent pest control report noted heavy activity of adult and nymph cockroaches and that follow up was required. Onsite sticky traps were noted with previous activity. Please ensure pest control is contacted and follow up treatment is fully completed.
    • 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?
      • Light was visible through bottom portion of the weatherstripping at the back door. Please ensure weatherstripping is repaired/replaced and no light is visible to prevent the entry of pests.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizer was available onsite for dishwashing in the three compartment dishwashing sink apart from a premade sanitizer spray bottle for food preparation surface use. Please ensure a new container of chlorine sanitizer solution is available onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Twelves full cartons of eggs and three partially filled cartons of eggs were observed to be sitting at room temperature on top of the refrigerator in the kitchen. Informed that product had been stored at room temperature since the previous day. Product was placed into a garbage bag and discarded into the outside garbage container. Education provided that eggs are required to be refrigerated and must be held at a temperature not exceeding 7C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available onsite. Please ensure new valid chlorine test strips are purchased and available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser containers by the handwashing sink in the kitchen were empty. Soap was available only in a very large container. Please ensure soap can be easily dispensed and accessible to allow for proper handwashing.
    • 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?
      • Light was visible through bottom portion of the weatherstripping at the back door. Please ensure weatherstripping is repaired/replaced and no light is visible to prevent the entry of pests.
    • 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?
      • The posted food handling permit was expired and concealed on top of the cooler unit. Please ensure a new valid food handling permit is posted onsite in a location visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several scoops were observed with the handle touching in the product for various dry goods containers. Requested operator, rewash, rinse, and sanitize scoops and ensure equipment is stored with the handle upright or outside of the container to protect dry goods product from contamination.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff items such as coats, purses, shoes were stored in the food equipment storage area. A staff cell phone was left on a food contact surface. CDI: discussed that staff personal items should be stored in a separate area. Operator stated they have a storage room (outside of the kitchen) where staff should be keeping their belongings.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Onions and cooked vegetables were left on the stove with no heat source. Surface temperature was ~30C. CDI: discussed with staff that cooked vegetables & other high-risk foods must be kept at or above 60C (keep burner on low).2. Two of the fridges (domestic stainless-steel fridge on south side of the kitchen & domestic white fridge on the north side of the kitchen) were not equipped with thermometers. Unable to locate the probe thermometer. ACTION REQUIRED: ensure all refrigerators are equipped with thermometers. Obtain a probe thermometer that is easily accessible in the cookline.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Unable to locate chlorine test strips. 2. Staff were unfamiliar with the three-compartment sink method. ACTION REQUIRED: obtain chlorine test strips. Ensure staff are familiar with the three-compartment sink method. RESOURCES:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 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 in the kitchen was not easily accessible (stool stored in front of it) and was not stocked with soap or paper towel.ACTION REQUIRED: ensure the hand wash station is always easily accessible, and always keep it stocked with soap & paper towel. Review handwashing requirements with staff (ex. starting a shift, entering the kitchen, changing tasks, etc.).
    • 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?
      • Food handling permit was not posted on public display. ACTION REQUIRED: print & post the food handling permit on public display.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment was broken:-One of the deep fryer baskets (with a red handle) was fraying/separating - a piece of metal was no longer attached to the frame.-The navy lid of a dry goods bin was broken (plastic was cracked)ACTION REQUIRED: replace the above noted equipment. Monitor all other equipment and ensure it is in a state of good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and garbage behind the chest freezer along the south wall of the kitchen. ACTION REQUIRED: clean the above noted area.

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