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Paramount Fine Foods

12926 167 Avenue NW Edmonton AB T6V 1V6 · Food - General

12 inspections

  1. Monitoring 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)?
      • Mechanical dishwasher was operating properly - valve for water supply was turned off. Valve was turned on during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher was not being tested on a routine basis to ensure proper operation of machine.April 2, 2026: Repeat violation
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap bottles were missing from 2 hand sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards missing in areas in back kitchen
  2. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • All white cutting boards affixed to all prep coolers need to be replaced in the following areas:- Drink station area prep cooler- All prep coolers in main front cooking area- Pizza area prep cooler- Back kitchen area prep cooler Existing ones are not smooth and easy to clean which can harbor bacteria especially when not cleaned and sanitized on a regular basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food bag (flour) was noted left open when no food prep was taking place in the bakery area.Corrective action: always ensure that bags are closed securely or placed inside a food-grade storage bin when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher was not being tested on a routine basis to ensure proper operation of machine.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Odor coming from drains in dishwasher area and back food prep area
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet/tap where drinking water is obtained is leaking and splashing waterPlease 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?
      • Baseboards missing in areas in back kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Front Main Cookline:- Fryer baskets- All stainless steel surfaces of entire cookline- exhaust hood canopy filtersBack Kitchen Area:- All stainless steel surfaces of cooking equipment- All white dry food bins - inside and outside- Stand mixer- Microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation noted throughout facility. The following area/s require attention:Dishwasher Area:- Walls above and below dishwasher and counters beside dishwasher- Floors under storage racks and under dishwashing countersFront Main Cookline:- Counter under shawarma cooking machines- Floors under all coolers- Floors under all cooking equipment - built up grease noted- Ceiling by vents - built up dust notedBack Kitchen Area:- All walls - especially by stand mixer, cooking area- Ceiling in areas with built up dust- All lower and upper shelves- All floors - especially under sinks, cooking equipment, and counters- Kafta area in detailBakery Area:- All lower shelves- Walls- Stand mixerWalk-in Cooler:- Walls- Floors especially under storage shelving units- Metal shawarma holder
  3. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • All white cutting boards affixed to all prep coolers need to be replaced in the following areas:- Drink station area prep cooler- All prep coolers in main front cooking area- Pizza area prep cooler- Back kitchen area prep cooler Existing ones are not smooth and easy to clean which can harbor bacteria especially when not cleaned and sanitized on a regular basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food bag (flour) was noted left open when no food prep was taking place in the bakery area.Corrective action: always ensure that bags are closed securely or placed inside a food-grade storage bin when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher was not being tested on a routine basis to ensure proper operation of machine.
    • 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?
      • Weather strip needed on door to left of stand mixer by kafta area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Odor coming from drains in dishwasher area and back food prep area
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet/tap where drinking water is obtained is leaking and splashing waterPlease 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?
      • Baseboards missing in areas in back kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Drink Prep Area:- Inside all prep coolers thatFront Main Cookline:- Fryer baskets- All stainless steel surfaces of entire cookline- exhaust hood canopy filters- Inside lower and above areas of ALL prep coolers.Back Kitchen Area:- All stainless steel surfaces of cooking equipment- All white dry food bins - inside and outside- Inside all coolers- Stand mixer- Microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation noted throughout facility. The following area/s require attention:Dishwasher Area:- Walls above and below dishwasher and counters beside dishwasher- Floors under storage racks and under dishwashing countersFront Main Cookline:- Counter under shawarma cooking machines- Floors under all coolers- Floors under all cooking equipment - built up grease noted- Ceiling by vents - built up dust notedBack Kitchen Area:- All walls - especially by stand mixer, cooking area- Ceiling in areas with built up dust- All lower and upper shelves- All floors - especially under sinks, cooking equipment, and counters- Kafta area in detailBakery Area:- All lower shelves- Walls- Stand mixerWalk-in Cooler:- Walls- Floors especially under storage shelving units- Metal shawarma holder
  4. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths noted stored on counters and food prep surfaces.Corrective action: Please ensure cleaning cloths are stored in sanitizer bucket in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer buckets are prepared and in use before food prep begins.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • All white cutting boards affixed to all prep coolers need to be replaced in the following areas:- Drink station area prep cooler- All prep coolers in main front cooking area- Pizza area prep cooler- Back kitchen area prep cooler Existing ones are not smooth and easy to clean which can harbor bacteria especially when not cleaned and sanitized on a regular basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food bag (flour) was noted left open when no food prep was taking place in the bakery area.Corrective action: always ensure that bags are closed securely or placed inside a food-grade storage bin when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup taken from cooler was not being reheated properly before being placed into hot holding unit.Action item: Please reheat foods to 74C before placing into hot holding units to be held at 60C or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chemical sanitizer was being detected with chemical test strips upon priming and running machine numerous times.Dishwasher service person came during inspection and fixed issue. Machine had sanitize step before rinse - service person switched to rinse then sanitize for last step as appropriate.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher was not being tested on a routine basis to ensure proper operation of machine.
    • 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?
      • Weather strip needed on door to left of stand mixer by kafta 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?
      • Pest control records unavailable for viewing during the inspection
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Odor coming from drains in dishwasher area and back food prep area
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards missing in areas in back kitchen
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet/tap where drinking water is obtained is leaking and splashing waterPlease repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Drink Prep Area:- Inside all prep coolers thatFront Main Cookline:- Fryer baskets- All stainless steel surfaces of entire cookline- exhaust hood canopy filters- Inside lower and above areas of ALL prep coolers.Back Kitchen Area:- All stainless steel surfaces of cooking equipment- All white dry food bins - inside and outside- Inside all coolers- Stand mixer- Microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation noted throughout facility. The following area/s require attention:Dishwasher Area:- Walls above and below dishwasher and counters beside dishwasher- Floors under storage racks and under dishwashing countersFront Main Cookline:- Counter under shawarma cooking machines- Floors under all coolers- Floors under all cooking equipment - built up grease noted- Ceiling by vents - built up dust notedBack Kitchen Area:- All walls - especially by stand mixer, cooking area- Ceiling in areas with built up dust- All lower and upper shelves- All floors - especially under sinks, cooking equipment, and counters- Kafta area in detailBakery Area:- All lower shelves- Walls- Stand mixerWalk-in Cooler:- Walls- Floors especially under storage shelving units- Metal shawarma holder
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispensers is observed at any of the handwashing sinks. Ensure paper towels in dispensers are readily available at handwashing sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris is observed beneath the handwashing sink across from the vertical broilers. Ensure that this area is cleaned and sanitized.
  7. Risk Management Inspection

    5 infractions

    • 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?
      • Several flies are observed in the dishwashing area. Ensure that pest control measures are taken to reduce and/or eliminate the presence of flies in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall surface across from the garbage can in the dishwashing area is observed to be peeling and is no longer smooth and easily cleanable. Ensure that the indicated wall surface is repaired to be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Ceilings tiles with built up dust and dirt
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage rooms located near the office in the back of the facility are observed to be disorganized which makes it difficult to effectively clean the area. Ensure that the indicated storage rooms are organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime is observed on the cooler gaskets in the sweets area. 2. A buildup of grime is observed beneath the counter in the dishwashing area. 3. A buildup of dust is observed on the back door located across from the walk-in cooler. 4. The dough prep area is observed with a buildup of food debris.5. A buildup of food debris is observed in the storage rooms located near the office in the back of the facility. 1-5. Ensure that the indicated areas are cleaned and sanitized.
  8. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine/bleach in the dishwasher is measured at 0 ppm with chlorine/bleach test strips. Ensure that the dishwasher is repaired to reach a minimum of 100 ppm chlorine/bleach at the dish level.
    • 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?
      • 1. A gap is observed in the weatherstripping at the receiving door. 2. Several flies are observed in the dishwashing area. 1. Ensure that the indicated gap is sealed to help prevent pests from entering the facility.2. Ensure that pest control measures are taken to reduce and/or eliminate the presence of flies in the facility.
    • 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. Several tiles are observed to be in disrepair and/or missing in the dishwashing area. 2. The wall surface across from the garbage can in the dishwashing area is observed to be peeling and is no longer smooth and easily cleanable. 1. Ensure that the wall surfaces in the dishwashing area are repaired to be smooth and easy to clean.2. Ensure that the indicated wall surface is repaired to be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Ceilings tiles with built up dust and dirt
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage rooms located near the office in the back of the facility are observed to be disorganized which makes it difficult to effectively clean the area. Ensure that the indicated storage rooms are organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime is observed on the cooler gaskets in the sweets area. 2. A buildup of dust and grime are observed on the ventilation canopy in the back of the facility.3. A buildup of grime is observed beneath the counter in the dishwashing area. 4. A buildup of dust is observed on the back door located across from the walk-in cooler. 5. The dough prep area is observed with a buildup of food debris.6. A buildup of food debris is observed in the storage rooms located near the office in the back of the facility. 7. The shelving above the back food prep counters is observed with a buildup of food debris. 1-7. Ensure that the indicated areas are cleaned and sanitized.
  9. Demand Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A partial cone of beef shawarma is observed on a vertical broiler. The operator informed that this cone was placed in the walk-in cooler the day before to cool. The operator is informed that the meat must be sliced before it is put away to ensure it is able to cool properly from 60 degrees Celsius to 20 degrees Celsius in 2 hours and from 20 degrees Celsius to 4 degrees Celsius in 4 hours. The operator discarded the indicated beef shawarma cone during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle in the back food prep area is observed without a label. Ensure that chemicals are maintained with labels. The operator labelled the indicated spray bottle during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the sweets area is observed without a thermometer. Ensure that coolers are equipped with thermometers. The operator provided a thermometer for the indicated cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine/bleach in the dishwasher is measured at 0 ppm with chlorine/bleach test strips. Ensure that the dishwasher is repaired to reach a minimum of 100 ppm chlorine/bleach at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach test strips are acquired.
    • 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?
      • 1. A gap is observed in the weatherstripping at the receiving door. 2. Several flies are observed in the dishwashing area. 1. Ensure that the indicated gap is sealed to help prevent pests from entering the facility.2. Ensure that pest control measures are taken to reduce and/or eliminate the presence of flies in the facility.
    • 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. Several tiles are observed to be in disrepair and/or missing in the dishwashing area. 2. The wall surface across from the garbage can in the dishwashing area is observed to be peeling and is no longer smooth and easily cleanable. 1. Ensure that the wall surfaces in the dishwashing area are repaired to be smooth and easy to clean.2. Ensure that the indicated wall surface is repaired to be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Ceilings tiles with built up dust and dirt
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage rooms located near the office in the back of the facility are observed to be disorganized which makes it difficult to effectively clean the area. Ensure that the indicated storage rooms are organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime is observed on the cooler gaskets in the sweets area. 2. A buildup of dust and grime are observed on the ventilation canopy in the back of the facility.3. A buildup of grime is observed beneath the counter in the dishwashing area. 4. A buildup of dust is observed on the back door located across from the walk-in cooler. 5. The dough prep area is observed with a buildup of food debris.6. A buildup of food debris is observed in the storage rooms located near the office in the back of the facility. 7. The shelving above the back food prep counters is observed with a buildup of food debris. 1-7. Ensure that the indicated areas are cleaned and sanitized.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Ceilings tiles with built up dust and dirt
  11. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Exhaust hood canopy filters
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- All floors especially under tables and equipment- Ceilings tiles with built up dust and dirt
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule unavailable for viewing and appears to not be adhered to.
  12. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Insufficient sanitizer concentration was measured in sanitizer buckets used for dirty cleaning cloth storage.Corrective action: Please ensure staff confirm sanitizer concentrations with chemical test strips
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Numerous food buckets/containers noted uncovered in walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of rice was 50C. Rice cooker was turned off - rice was reheated immediately to 74C.Please keep frice above 60C if hot held or cold <4C then reheated to 74C when used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked foods being held at room temperature for extended periods of time (ie. cooked shwarma meats)
    • 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 in kitchen was not sanitizing dishes and utensils properly - no sanitizer concentration was detected upon final cycle.Operator to use dishwasher to wash and rinse dishes & utensils then set up large sink to sanitize them in a 100ppm bleach sanitizer solution and air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The mechanical dishwasher is not being tested on a frequent basis
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Stainless steel surfaces of stove and all cookline equipment- Exhaust hood canopy filters- Top of the dishwasher- Pita machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knives noted being stored in gap between shelves and wall. Please store knives in a proper holder or container.2) Ice scoop for bulk ice machine was noted stored directly in ice within the machine.Corrective action: Please store scoop in a bucket or container that can be cleaned and sanitized frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Walls and floors by pita area- All walls- All shleves- All floors especially under tables and equipment- Flour storage area (floors, walls)- Ceilings tiles with built up dust and dirt
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule unavailable for viewing and appears to not be adhered to.