Skip to content
Loading map…

Serengeti BBQ

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

8 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.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -In the bar, the cabinets had exposed unfinished wood. The cabinets must be properly finished so that they are smooth, easily cleanable, durable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There were some broken floor tiles in the corner underneath the handwash sink.Have this repaired to allow for easier cleaning.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Bleach (chlorine) bottle was empty. No other bottles available. You must obtain new bottles of unscented household bleach (chlorine).You must have bleach (chlorine) available to properly sanitize surfaces and equipment.-No chlorine test stips available. You must obtain these strips and use them regularly to verify the concentration of chlorine you use for sanitizing is maintained at 100-200 ppm. Test stips must be specifically for chlorine and be able to read between 0-200 ppm. -Dirty and greasy cutting boards were being placed onto the rack meant for clean dishes.Cutting boards must be thoroughly cleaned and sanitized to prevent contaminating food and surfaces. Do not place them onto the rack meant for clean dishes, as these will make the rack dirty. These were placed back in the sink. -There were dirty cloths placed on counters and sinks. Cloths must be placed in a solution of at least 100-200 ppm concentration of chlorine to prevent growth of germs on cloths and spread of germs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Discarded leftover food from K-days that were not temperature controlled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Bleach (chlorine) bottle was empty. No other bottles available. You must obtain new bottles of unscented household bleach (chlorine).You must have bleach (chlorine) available to properly sanitize dishes, utensils, equipment, etc, at the 3 compartment sink. -No chlorine test stips available. You must obtain these strips and use them regularly to verify the concentration of chlorine you use for sanitizing is maintained at 100-200 ppm. Test stips must be specifically for chlorine and be able to read between 0-200 ppm. A mechanical dishwasher was in the process of being installed. Before using it, please ensure it is working properly and check that is properly cleaning and sanitizing according to manufacturer's requirements. Dishwashing requirements have been e-mailed to you.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handwash sink in the corner of the kitchen was blocked by the new mechanical dishwasher and was inaccessible. -There was no paper towel at this handwash sink.-There was no paper towel at the bar handwash sink.The mechanical dishwasher was moved away from the handwash sink, making it accessible again.Staff must be reminded to wash their hands with soap and use paper towel to dry their hands. Paper towel must be placed next to both handwash sinks. Place paper towels in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -The were chipped and broken tiles, leaving holes in the floor in areas such as in front of the 3 compartment sink, underneath cooking equipment, etc. These holes had an accumulation of grease.Clean these broken areas and properly repair them so that they are durable, smooth, easily cleanable and impervious to moisture. -There were 2 light covers that were either missing or broken.Have these light covers replaced with ones that are in good repair, to protect from shattering glass from the lights.-In the bar, the counters and cabinets had exposed unfinished wood that appeared dirty and were in disrepair. The counters must be clean, in good repair and the surfaces must be properly finished so that they are smooth, easily cleanable, durable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was clutter in the facility, such as old equipment, boxes, etc. These must be removed to allow for easier cleaning and to prevent attracting pests. -There was a build up of dust, grease, food and garbage in the following areas: the ceiling; behind the deep freeze at the front of the kitchen; inside the fridge at the front of the kitchen; the wall and floor behind the the deep fryers; grills and cooking equipment; the exhaust hood above the cooking equipment; the wall behind the microwave table; the fire extinguisher; behind the deep freezer at the back of the kitchen; the fridges at the back of the kitchen; underneath the 3 compartment sink; the floor under the mat in front of the 3 compartment sink; the floor edges along the walls and around the doors; the rack meant for placing clean dishes and equipment.All of the above areas must be thoroughly cleaned to prevent attracting pests and contaminating food. -Frying pan placed on the floor undeneath table.Do not place food equipment on the floor as this will contaminate it. This was removed. -There were paper tray covers that were oily and used placed on a shelf at the front of the kitchen. This will contaminate surfaces and food and will attract pests. These were discarded.