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Parama Cafe

110 - 9940 137 Avenue NW Edmonton AB T5E 6W1 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding - The hand sink was obstructed at the time of inspection. A portable prep table was sitting in front of the sink, and the dishwashing sink was being used for hand hygiene. Please ensure the hand sink is accessible and stocked at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area(s) require attention:- Dusty ceiling tiles in kitchenJan 29/26 - improvement noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Floors beneath the shelves in the walk-in freezer and cooler had a buildup of food debris.Please clean the walk-in freezer and cooler floors.
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Food products were observed stored on the floor of the cooler/freezer. Please ensure all products are kept off the floor to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding - The hand sink was obstructed at the time of inspection. A portable prep table was sitting in front of the sink, and the dishwashing sink was being used for hand hygiene. Please ensure the hand sink is accessible and stocked at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area(s) require attention:- Dusty ceiling tiles in kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Floors beneath the shelves in the walk-in freezer and cooler had a buildup of food debris.- Several food items stored in plastic bags were scattered on the walk-in freezer floor.Please clean, organize, and maintain walk-in freezer and cooler.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A visibly soiled cleaning cloth was observed on the kitchen countertop. The operator indicated that cleaning cloths are discarded after use. Corrected onsite; the cloth was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Food products were observed stored on the floor of the cooler/freezer. Please ensure all products are kept off the floor to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding - The hand sink was obstructed at the time of inspection. A portable prep table was sitting in front of the sink, and the dishwashing sink was being used for hand hygiene. Please ensure the hand sink is accessible and stocked at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significantly damaged metal strainer was noted near the dishwashing area. Ensure all utensils are maintained in good condition. Corrected onsite. The operator discarded the strainer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area(s) require attention:- Dusty ceiling tiles in kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Floors beneath the shelves in the walk-in freezer and cooler had a buildup of food debris.- Several food items stored in plastic bags were scattered on the walk-in freezer floor.Please clean, organize, and maintain walk-in freezer and cooler.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products were observed stored on the floor of the cooler/freezer. Please ensure all products are kept off the floor to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed at the time of inspection. A portable prep table was sitting in front of the sink, and the dishwashing sink was being used for hand hygiene. Please ensure the hand sink is accessible and stocked at all times.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing cloths were observed on counters and not submerged within a sanitizing solution. ** Keep sanitizing cloths inside a sanitizing solution in between use. Or have a monitoring system in place to ensure the cloths do not exceed 2 hours at room temperature, if kept on the counter.
    • 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 respective sanitizer concentration. ** Provide suitable test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station at the backroom was not equipped with paper towel. Once notified a paper towel was provided but did not have a suitable dispenser. ** Provide paper towel in a suitable dispenser at the back handwashing station.
    • 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?
      • A valid food handling permit was not available nor displayed at a location visible to customers. ** Print and display the food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was observed with accumulation of dust and debris at the frame and inside the equipment. ** Clean and sanitize the equipment above, and have a schedule is in place to ensure consistent maintenance.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was left on the sandwich preparation area when not in use. Action required: keep all used cleaning cloths in a sanitizer solution when not in use or put in dirty laundry bin immediately after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Back kitchen: A tray of sweets was left uncovered and was in direct contact with an extension cord. 2. Back kitchen: A bowl of cashews, a stainless steel insert of crushed pistachios, & other various toppings were left uncovered in the kitchen. No food handling was occurring in the kitchen (no need for it to be uncovered) and two technicians were onsite actively completing work on the compressor units of the walk-in cooler & freezer. Action required: discard all product that was left uncovered while mechanical work was being completed. In the future, ensure all food products are covered & protected from contamination while in storage.3. Front barista area: Pistachio Bird Nest was on open display in the customer area. Action required: keep all foods are covered when on display for customers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed air freshener spray (unstoppables Febreeze) in the back kitchen where open food was stored. Action required: do not use chemical sprays/air fresheners in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Not all coolers were equipped with refrigeration thermometers to verify internal temperature. Action required: install a thermometer in every cooler. 2. Unable to locate probe thermometer. Action required: obtain a probe thermometer. Recommended getting a min/max waterproof probe thermometer so dishwasher temperatures can also be monitored. 3. Prep table cooler (containing sandwich toppings) measured at 7C. Action required: monitor cooler temperature diligently; ensure it is maintaining temperature at or below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility unable to locate drain plugs for three-compartment sink. Action required: ensure the facility has drain plugs for the dishwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing sink in the front barista area was not equipped with hand soap. Corrected during inspection: obtained hand soap (large bulk bottle). Action required: install/obtain pump style dispenser. 2. Hand sink in the back kitchen was not accessible. Equipment and supplies were stored around and on top of it. Action required: ensure all hand sinks are always accessible & equipped with soap, hot & cold running water, & paper towel.
    • 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?
      • Facility was in operation without a valid food handling permit. Action required: fill out and submit an application for a food handling permit within 24 hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoop was stored in stagnant water next to the gelato station. Action required: install a dipper well (continuous water or heated well) OR wash/sanitize the scoop after every use. Do not store the scoop in stagnant water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen was disorganized & cluttered. Owner noted they are just setting up after taking over from the previous owner. Action required: facility limited to coffee sales & sandwich assembly. Facility is NOT to prepare any food in the back kitchen area until fully set up and re-inspection has occurred. Conduct a deep clean & organization of back kitchen.