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Paradiso

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

8 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.
  7. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 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?
      • 2023-09-26Outstanding. 2023-09-20Food handling permit was not posted on public display. Action required: post the food handling permit on public display.
  8. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several 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
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Both refrigerated units were not equipped with thermometers. Action required: obtain thermometers for all refrigeration equipment. 2. Knafeh was found to be ~30C. Staff noted that it is used/sold within 2 hours; however, there was no timer or documentation to support this. Action required: obtain a digital timer that is used to monitor holding time of Knafeh. Knafeh should be discarded if not sold within 2 hours. Keep a log of discarded product. Alternatively, keep all knafeh in the cooler. 3. Display cooler had an ambient temperature of ~7C. Operator noted that stock was just added to the cooler & it had recently been serviced. Action required: monitor temperature diligently. Ensure it is maintaining temperature at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kiosk uses small two-compartment sink in the bakery area for hand washing. The sink was not equipped with soap or paper towel at the time of inspection. The sink did not have dispensers for soap or paper towel. These observations suggest that proper handwashing is not followed.Action required: ensure the hand washing station is always equipped with soap, paper towel, & hot/cold running water. Review hand washing requirements with all staff. Please note, the location of the hand wash sink is not ideal - if facility ever completes renovations, please install a hand wash sink inside the kiosk area.
    • 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?
      • Minor mouse activity noted. Mouse droppings observed in the handwashing area (in the interior of the cabinets.
    • 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?
      • Food handling permit was not posted on public display. Action required: post the food handling permit on public display.