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Paradise

116 - 3760 104 Avenue NE Calgary AB T3N 0T1 · Food - General

Official record from Alberta →

Inspection summary

Paradise has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 16, 2024. The most recent inspection, on April 1, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on March 17, 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 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 March 17, 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 once on January 10, 2025. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 10, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main dishwasher was not adequately sanitizing as 61C was measured at the plate level. Please repair the dishwasher. Ensure that 71C is measured at the plate level during the final rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were unavailable upon request. Please ensure that test strips are available for the surface sanitizer used in the kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The plumbing below the hand wash sink was disconnected and there was a sign on the sink stating: out of order. Please repair the hand wash sink. Ensure that it is operational, with hot and cold running water, soap and single-use paper towels.
  3. Initial Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing temp of the high temp bar glasswasher measured 32C. Please adjust/repair so sanitizing temp reaches at least 71C at the dish level.**Jan 13, 2025: glasswasher final rinse measured 53C. Wash all glasses in kitchen dishwasher until glasswasher is repaired/serviced.
  4. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The sanitizing temp of the high temp bar glasswasher measured 32C. Please adjust/repair so sanitizing temp reaches at least 71C at the dish level.2) The bar glasswasher was not connected to chemicals. Please connect.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No holder/dispenser for roll of paper towels at bar hand sink. Please install.2) Hand sink closest to door in female bathroom was not operational (no water). Please repair.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Dish rack does not easily push pass through dishwasher entry and exit doors as the rack inside was not properly aligned. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wall panel missing above cooler in kitchen. Please replace.2) Hole in bar counter. Please properly seal.3) There was a large gap between the floor and bottom of baseboards in the rear storage room with staff bathroom. Please seal/make adjustments to eliminate the gap.4) The staff bathroom door that opened into a food storage area was missing a self-closure device. Please install.
  5. Demand Inspection

    0 infractions

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