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Paris Baguette

2853 119A Street SW Edmonton AB T6W 3R3 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Perishable items, including items containing red bean filling, lemon curd, fresh fruit and/ or berries, etc. were held at room temperature. Cream cheese filled items were sitting on top of an ice pack had a surface temperature of 14C, which is not adequate temperature control.Staff were not trained on the safe handling of these items and could not locate any written protocols. Timers were not in use. Staff indicated that the items typically are left in the display case until the end of the day.Perishable baked goods must be held below 4C, including during storage.Perishable goods held at room temperature must be discarded after 2 hours. Please provide a written procedure if perishable goods are to be held at room temperature.Please ensure that staff training is conducted.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed two trays of potentially hazardous baked goods filled with cream cheese out at room temperature without any time control. Items were out for over 2 hours. Potentially hazardous baked goods were discarded 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)?
      • Observed a staff member wash a customer reusable tray and then dry it with a reusable cloth towel.- Do not dry "clean" equipment/dishware with a reusable cloth towel. Let clean dishware air dry or use a singleuse paper towel.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers could not be located.- Chemical testing equipment must be available for measuring sanitizing agent concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the handwsh sink located in the service counter area.- All designated handwash sinks must be supplied with soap and paper towel at all times. Corrected
  4. Initial Inspection

    0 infractions