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Pardes

150 - 115 Carrington Plazza NW Calgary AB T3P 1Y3 · Food - General

Official record from Alberta →

Inspection summary

Pardes has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 22, 2026. The most recent inspection, on September 28, 2026, recorded 3 infractions.

1 of 2 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 and Food temperature control.

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 once on September 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 28, 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?

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.

2 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer available for use at the food prep stations during active food preparation.**Ensure and approved sanitizer mixed to adequate concentrations is available for use during food preparation.2. Several soiled cleaning cloths were observed on food contact surfaces and countertops.**Ensure soiled cleaning cloths are stored in buckets of sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The table mounted line cooler was not maintaining adequate food temperatures. Food items measured between 7.9 to 8.5 degrees C.**Have the cooler adjusted/repaired/replaced to ensure it can maintain adequate food temperatures of 4 degrees C or below.
    • 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 in the kitchen was not supplied with paper towel.** Ensure all hand sinks are fully stocked all articles required for proper hand washing.
  2. Initial Inspection

    0 infractions

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