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Paolo's Dine-In

11 - 7070 11 Street SE Calgary AB T2H 2W8 · Food - General

Official record from Alberta →

Inspection summary

Paolo's Dine-In has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on February 25, 2026, recorded 8 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on February 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 on February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on February 25, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 11, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

3 inspections

  1. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Top section of the line cooler was over‑stacked with food items placed directly on top of open inserts. Items were removed and the unit was reorganized during the inspection. - Keep all exposed foods protected from contamination and temperature abuse.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several utensils were observed stored on the floor in the back kitchen.- Ensure foods, utensils and all food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four boxes of delivered raw meat were measured between 2.4 - 7°C. Raw meat was moved into the standing meat cooler during the inspection. - Cooler was reorganized to keep raw and cooked meat stored separately. - Operator must ensure delivered meats are promptly refrigerated at ≤4°C and maintain proper separation to prevent cross‑contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Half-full container of pork rinds was stored at room temperature near the fryer. Temperature was measured at 19.4 degrees Celsius. Food item was discarded during inspection.- Ensure food items are stored at a temperature of less than 4°C or greater than 60°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was dispensing 0 ppm chlorine when tested. Proper sanitizing concentration was restored to 100 ppm after replacing the sanitizer pail during the inspection.- Regularly monitor sanitizer concentration and ensure the dishwasher consistently dispenses sanitizer.
    • 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?
      • Visible gaps were noted in the back door - light can be seen coming through gaps at the bottom and sides of the door. - Repair back door or replace weather stripping to ensure that all exterior doors are properly closed to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The space between the dish table and sink was accumulated with debris and grime.- Ensure area is cleaned and maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*1) The stand-up cooler, and reach-in coolers were dirty with debris, spills, etc.2) There was an accumulation of debris, grease, etc under and on cooking equipment.3) Areas throughout the kitchen, storage areas, and freezers were disorganized and cluttered. - Clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. Install shelving if needed to support an organized kitchen. The entire back storage area requires immediate cleaning and organizing. The freezers are in disarray and must be organized.
  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Tiramisu was sold to a customer with mould.Staff did not know when the product was made or when it was pulled from the freezer.-date and label foods. If foods are removed from the freezer, add a date when it was pulled from the freezer to ensure it is sold within 5 days. Discard after 5 days.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contents. All chemical bottles are to be properly labelled
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher overflowed from the catch basin.-service/repair the dishwasher and ensure it is flowing properly. The wastewater can not leak onto the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The stand-up cooler, and reach-in coolers were dirty with debris, spills, etc.2) There was an accumulation of debris, grease, etc under and on cooking equipment.3) Areas throughout the kitchen, storage areas, and freezers were disorganized and cluttered. (all items are still continuing) ACTION: clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. Install shelving if needed to support an organized kitchen. The entire back storage area requires immediate cleaning and organizing. The freezers are in disarray and must be organized.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contents. All chemical bottles are to be properly labelled
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bleach was mix with detergent to wash dishes. Proper dishwashing procedures: Scrub dishes with hot soapy water, rinse, submerge in an approved sanitizer for at least 2 minutes, then let air dry. Do not mix bleach and detergent together
    • 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 area was blockedHand sinks are to be kept clear and easily accessible
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels available at the front hand wash stationAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The stand-up cooler, and reach-in coolers were dirty with debris, spills, etc.2) There was an accumulation of debris, grease, etc under and on cooking equipment.3) Areas throughout the kitchen, storage areas, and freezers were disorganized and cluttered.ACTION: clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. Install shelving if needed to support an organized kitchen.

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