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Paddymelon Gifts

4911A 49 Street Athabasca AB T9S 1C5 · Food - General

Official record from Alberta →

Inspection summary

Paddymelon Gifts has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on June 17, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 15, 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?

  • 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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times on June 11, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water for the hand sink in the back prep room was observed to be turned off. The operator stated that there was a leak. All food‑prep areas are required to have accessible hand‑washing sinks supplied with hot and cold running water to ensure adequate handwashing. The operator turned the water back on, and the leak was observed to be small and contained at the tap, draining into the sink basin. Ensure that the hand sink is repaired for adequate handwashing.June 15, 2026 - The water for the hand sink was functional. Repair will be completed to fix the drip.
    • 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 light located in the back food prep area was observed to be non-functional. Adequate lighting is required to ensure proper cleaning and sanitizing of all food prep areas and food contact surfaces. Ensure that the light bulbs are replaced.June 15, 2026 - the light bulb is to be replaced. Operator will send a photo.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The inside of the microwave was observed to have a food debris. All equipment that comes into contact with food is required to maintained in a clean and sanitary manner. Ensure that the microwave is cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water for the hand sink in the back prep room was observed to be turned off. The operator stated that there was a leak. All food‑prep areas are required to have accessible hand‑washing sinks supplied with hot and cold running water to ensure adequate handwashing. The operator turned the water back on, and the leak was observed to be small and contained at the tap, draining into the sink basin. Ensure that the hand sink is repaired for adequate handwashing.
    • 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 light located in the back food prep area was observed to be non-functional. Adequate lighting is required to ensure proper cleaning and sanitizing of all food prep areas and food contact surfaces. Ensure that the light bulbs are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dish drying rack was observed to have debris. All equipment that is used in food prep or food contact is required to be maintained in a clean and sanitary manner. Ensure that the dish drying rack is cleaned and sanitized. 2. The shelving that holds the dry goods and spices was observed to have a buildup of dust and debris. All equipment and surfaces used to store food or food‑contact items are required to be maintained in a clean and sanitary condition. Ensure that the dry‑goods shelves and spice shelves are cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The container that stored cooking utensils was observed to have food debris in the bottom. All equipment or utensils that are used in food prep or food contact are required to be stored in a sanitary manner that ensure safe food handling. The operator immediately replaced the container.
  4. Monitoring Inspection

    0 infractions

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