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Paolini's Meat & Delicatessan

5735 3 Street SE Calgary AB T2H 1K1 · Food - General

Official record from Alberta →

Inspection summary

Paolini's Meat & Delicatessan has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on January 21, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 January 21, 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 January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 5 times across 5 separate inspections, most recently on January 21, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 November 12, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 January 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records / logs for batch production of processed meats.No record keeping in place for time, temperature, pH, etc.Operator has a water activity and pH meter but is not testing and recording.Implement daily record keeping.
    • 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?
      • Mice droppings on floor in hard to reach areas of storage room.Clean up droppings and continue to monitor for pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty beside oven.Inside of corner cupboard was dirty.Shelves of spice room were dirty.Clean noted areas and ensure all areas are clean and well maintained.
  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records / logs for batch production of processed meats.No record keeping in place for time, temperature, pH, etc.Operator has a water activity and pH meter but is not testing and recording.Implement daily record keeping.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Landjager sausages, westfalian smokies, and three kinds of farmer's sausage were stored at room temperature. Products measured 13 degrees Celsius.No evidence on site that these products are shelf stable.Unless testing of products can show that these foods are shelf stable, they must be stored in the cooler.
    • 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?
      • Mice droppings on floor in hard to reach areas of storage room.Clean up droppings and continue to monitor for pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty beside oven.Inside of corner cupboard was dirty.Shelves of spice room were dirty.Clean noted areas and ensure all areas are clean and well maintained.
  3. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • "Reoccurring violations" Oct 30, 2024. Request the below information, and not yet received on Nov 04, 2024No documentation was available for the meat handling and processing in the facility. As discussed during the walkthrough, produce and keep the following documents onsite at all times*invoice / logs of all meat purchases that are processed in this butchery *recipe for all meats being processed that includes quantity of ingredients and processing steps*cooking / curing / processing logs for all meats that indicate key controls (temperature, time, pH) for meats*date/time records of the quantity of meats processed on a routine basis
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings such as purple yam and foods were stored in the lunchroom display fridge with other commercial items that are for the public. - Provide a separated storage areas for personal items. Open deli meat/sausages were stored directly on other product's packaging in the retail display cooler. - Ensure proper food grade covers are provided in storage
  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • "Reoccurring violations" Oct 30, 2024. Request the below information, and not yet received on Nov 04, 2024No documentation was available for the meat handling and processing in the facility. As discussed during the walkthrough, produce and keep the following documents onsite at all times*invoice / logs of all meat purchases that are processed in this butchery *recipe for all meats being processed that includes quantity of ingredients and processing steps*cooking / curing / processing logs for all meats that indicate key controls (temperature, time, pH) for meats*date/time records of the quantity of meats processed on a routine basis
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings such as purple yam and foods were stored in the lunchroom display fridge with other commercial items that are for the public. - Provide a separated storage areas for personal items. Open deli meat/sausages were stored directly on other product's packaging in the retail display cooler. - Ensure proper food grade covers are provided in storage
  5. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No documentation was available for the meat handling and processing in the facility. As discussed during the walkthrough, produce and keep the following documents onsite at all times*invoice / logs of all meat purchases that are processed in this butchery *recipe for all meats being processed that includes quantity of ingredients and processing steps*cooking / curing / processing logs for all meats that indicate key controls (temperature, time, pH) for meats*date/time records of the quantity of meats processed on a routine basis
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some containers of meat were stored directly on top of other containers of meat. Cover all food in storage, and do not place food containers directly on top of other raw food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of food debris was noted in the dry spices room. Thoroughly clean the floors and shelving, and remove all food build-up from the dry storage containers. Maintain this area in a sanitary manner through routine cleaning.
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