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Paradiso

100 - 10807 Castle Downs Road NW Edmonton AB T5X 3N7 · Food - General

Official record from Alberta →

Inspection summary

Paradiso has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on December 19, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 3 times across 2 separate inspections, most recently on December 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on November 7, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 October 21, 2024. 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 2 times across 2 separate inspections, most recently on November 7, 2023. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on December 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was measured at 0ppm. Operator was instructed to change the solution, and the new solution was measured at 100ppm. Please ensure that sanitizers are tested and changed frequently to allow for efficient sanitization of surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use disposable bowls were observed been used as scoops and this was stored. Please ensure appropriate scoops are used to prevent contamination of food ingredients.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not ready while food preparation was happening. Once notified, staff prepared a bleach sanitizer of 100ppm.** Sanitizer requirements were discussed in detail with staff onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both glass/display coolers temperatures were measured between 7 and 13°C, which is not within the required range. The cooler was holding high-risk foods, advised by staff onsite. ** Adjust cooler temperature to achieve 4°C and below. Continue to monitor closely the temperature with the available thermometers and make changes accordingly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was not equipped with test strips to monitor the sanitizer concentration. ** In consideration of bleach being used in the facility, provide chlorine test strips and ensure staff can easily access them.
  5. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 2023-11-07:Outstanding. All unlabeled food products were removed from the shelves during the inspection and should not be accessible to the public. Please note that all pre-packaged food products must have labels indicating complete list of ingredients and components (ingredients of ingredients). Action required: label all food products. Labelling requirements can be found at https://inspection.canada.ca/food-labels/labelling/industry/eng/1383607266489/1383607344939 2023-10-19 Outstanding. 2023-09-26Outstanding.2023-09-20Several clamshell containers of products were not labelled at all. Action required: label all food products. Labelling requirements can be found at https://inspection.canada.ca/food-labels/labelling/industry/eng/1383607266489/1383607344939
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 2023-10-19Outstanding. 2023-09-26Outstanding. 2023-09-20Food handling permit was not posted on public display. Action required: post the food handling permit on public display.
  6. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 2023-10-19 Outstanding. 2023-09-26Outstanding.2023-09-20Several clamshell containers of products were not labelled at all. Action required: label all food products. Labelling requirements can be found at https://inspection.canada.ca/food-labels/labelling/industry/eng/1383607266489/1383607344939
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 2023-10-19Outstanding. 2023-09-26Outstanding. 2023-09-20Food handling permit was not posted on public display. Action required: post the food handling permit on public display.
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