Skip to content
Loading map…

Paper Lantern

101 - 115 2 Avenue SE Calgary AB T2G 0B2 · Food - General

Official record from Alberta →

Inspection summary

Paper Lantern has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on January 23, 2025, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 separate inspections, most recently on January 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 23, 2025. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine-based surface sanitizer bottle was unlabeled. Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safety used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease a food debris was observed along the cook line and beside the preparation cooler in the kitchen. Please clean the indicated areas.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was using a sodium hydroxide solution as their primary food-contact sanitizer. Operator Robyn was shown how to mix a chlorine/bleach sanitizer at the proper concentration in a spray bottle / container and will be using bleach as their primary food-safe sanitizer. Additionally, cleaning clothes used on food contact surfaces should be stored in a container of sanitizer during use.See https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 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 showed no presence of chlorine. Operator is to service the dishasher as discussed. In the meantime, staff are to wash items manually using the 2 compartment sink, or add in a bleach manually into the dishwasher during its cycle into the water basin as discussed. 2 compartment manual dishwashing was reviewed onsite. See - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required *under the cooking / grill equipment*on the ventilation canopy slats *in the storage room adjacent to the cook lineClean the above areas as discussed. Organize and remove unneeded items from the storage room adjacent to the cook line. Schedule a cleaning for the ventilation canopy on a more frequent basis if the canopy shows build-up of soot or food debris.

Nearby inspected facilities

Own this business? Add a badge to your website