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Paris Baguette

2004 4 Street SW Calgary AB T2S 1W3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer located by the hand sink in the front and the espresso machine wand wiping sanitizer measured 0ppm. CDI
    • 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?
      • Time is being used as a public health control without approval.Any time when time is being used as a public health control, prior approval must be given from AHS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable baked goods were being stored at room temperature. Until approval is given to store these items at room temperature, these items must be stored cold (4 degrees Celsius or lower).Sept 26 2025 inspection- Hash brown break with ham and cheese and Pastry Frank stored in back cooking area at room temperature for 6 hours. Discarded.
  2. Risk Management Inspection

    2 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?
      • Time is being used as a public health control without approval.Any time when time is being used as a public health control, prior approval must be given from AHS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable baked goods were being stored at room temperature. Until approval is given to store these items at room temperature, these items must be stored cold (4 degrees Celsius or lower).
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer available in the front service area.Ensure that food contact surface sanitizer is prepared and available in each food handling area at all times.
    • 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?
      • Time is being used as a public health control without approval.Any time when time is being used as a public health control, prior approval must be given from AHS.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A staff member's phone was being stored on the food preparation surface of the food preparation cooler in the sandwich room.Phone was removed during inspection and the surface sanitized. Ensure that personal items are stored away from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable baked goods were being stored at room temperature. Until approval is given to store these items at room temperature, these items must be stored cold (4 degrees Celsius or lower).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips did not have colour comparator or expiry date available.Either find the case with the colour comparator and expiry date or obtain new quat 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?
      • The hand wash sink in the pastry room (room to the south of the front service area) was obstructed by a rolling rack with food being stored in front of it, and a cardboard box being stored on top of the sink basin.Items were removed during inspection. Ensure that all hand wash sinks are unobstructed for use at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Nobody on shift at the time of inspection could show proof of completion of a recognized food safety course.If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training.
  4. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips did not have colour comparator or expiry date available.Either find the case with the colour comparator and expiry date or obtain new quat test strips.
  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A one compartment pre-rinse sink was the only sink available for back up dishwashing.At least a two compartment sink must be available for back up dishwashing in the case that the dishwasher fails.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips did not have colour comparator or expiry date available.Either find the case with the colour comparator and expiry date or obtain new quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour present by the east hand wash sink in the back of the facility.Investigate the source of and abate the sewer gas odour.