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Paris Baguette

8 - 10607 82 Avenue NW Edmonton AB T6E 2A3 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were noted to be missing for some refrigeration units. Ensure thermometers are available and records of temperatures are maintained as temperature is monitored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer solution for dishwashing set up was noted to be low (tested the concentration with test strips and noted to be under 50 ppm). This was addressed by the staff member onsite (tested the solution with test strips to be approx. 200 ppm). Ensure adequate supply of sanitizer is available onsite.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 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?
      • Facility is not documenting the times that potentially hazardous baked items are being left out at room temperature for, and what time they are to be discarded at (i.e. 2h later).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The unpackaged potentially hazardous baked good items have been moved into a cooler, however the baked goods are now in an open cooler and the food items are not protected from contamination (such as from customers coughing/sneezing).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few potentially hazardous baked goods were still out at room temperature without any time control, specifically the blueberry cream cheese pastry, cherry and greek yogurt danish, and the feuilette au chocolat (custard filled).
  5. 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?
      • Facility is not documenting the times that potentially hazardous baked items are being left out at room temperature for, and what time they are to be discarded at (i.e. 2h later).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed multiple potentially hazardous baked good items (i.e. containing ingredients such as cut fruit, custard filling, cream cheese, red bean. etc) out at room temperature without any time control. Foods were discarded as they were out at room temperature for over 2 hours.
  6. Monitoring Inspection

    5 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?
      • Facility is not documenting the times that potentially hazardous baked items are being left out at room temperature for, and what time they are to be discarded at (i.e. 2h later).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed multiple potentially hazardous baked goods (i.e. containing ingredients such as cut fruit, cooked vegetables, custard filling, cream cheese, etc) out at room temperature without any time control. Items were out for 4-4.5h. Potentially hazardous baked goods were discarded during the inspection (~130 items).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not accessible (blocked by a garbage bin). Corrected onsite.
    • 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 at the front handwash station is required to be in a dispensing unit (i.e. paper towel holder or dispenser).
    • 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 appears to be an active plumbing leak in the front area (under the sink on the right). Cabinet is wet and appears to be water damaged and molding. Please address the leak and water damage.
  7. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, such as notebooks, cell phones, and keys were found to be stored on cutting boards, and on counters where food is processed. Staff personal items must be stored in a separate area where it does not risk contaminating the foods.
  8. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer bucket on the cook line tested below 200ppm. Change buckets as frequently as needed to test at or above 200ppm quat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops with handles were being stored directly in the dry storage food ingredient bins with the handle touching the food. The scoops are to be stored in a manner that protects the food from cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, such as notebooks, cell phones, and keys were found to be stored on cutting boards, and on counters where food is processed. Staff personal items must be stored in a separate area where it does not risk contaminating the foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • --Multiple potentially hazardous baking items were found in a display case and being stored at room temperature for an unknown period of time (2+ hours). The facility has not been given approval by EPH to store these items at room temperature for over 2 hours. These items were discarded during the inspection.--Operator is not documenting the times that the potentially hazardous baking items are being left at room temperature for. The facility has not been given approval to store these items at room temperature for longer than 2 hours. Options for holding potentially hazardous foods:1. Held at room temperature for 2 hours, then discarded. A record of the time logs must be kept for viewing, and items are to be labelled with their appropriate discarding times.2. Kept in the cooler at 4C or less.3. Time as a Public Health Control (TPHC) Application to be filled out, and product is to be lab tested and approved by EPH to be held at 4 hours before being discarded. Until approval, Options 1 and/or 2 is to be followed.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    0 infractions