Skip to content
Loading map…

Paris Baguette

H111 - 11846 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

11 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used wiping cloths were stored on top of the counters.The wiping cloths were promptly stored inside the sanitizer buckets at 200 ppm.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed left on the counters at the front service and cake areas, and were being reused, which may pose a risk of cross-contamination.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phones were stored on the food preparation counter.The phones were promptly removed and stored in a different location.Articles not associated with food preparation must be stored in a different location.
    • 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 at the baking area was obstructed with a garbage bin.The garbage bag was removed.Ensure handwashing sinks are accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build up was noted behind the oven. 2) Debris build up was noted underneath the storage racks adjacent the walk-in cooler.3) Dust buildup was noted behind the ventilation canopy equipment.4) Dust buildup was noted on the wall behind the ventilation canopy.5) Dust buildup was noted on the ventilation canopy filters.1 to 5): Clean the indicated areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were stored on the counter and the cloths were being reused.2. No sanitizer buckets were available.Quat sanitizer buckets at 200 ppm were being prepared at each food preparation counter.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed touching their face and coughing on their hands without washing their hands afterwards, after being contaminated.Food handlers were instructed to wash their hands immediately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phones were stored on the food preparation counter.The phones were promptly removed and stored in a different location.Articles not associated with food preparation must be stored in a different location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build up was noted behind the oven. 2) Debris build up was noted underneath the storage racks adjacent the walk-in cooler.3) Build up was noted at the back door area.4) Underneath the 3-compartment sink and drying rack area had debris build up. 1 to 4): Clean the indicated areas.
  5. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the spray bottle was measured greater than 400ppm.Use 200ppm quat sanitizer.Dec 09 2024- 1 of 4 sanitizer bottles tested onsite was over 400 ppm. Ensure all bottles prepared are within the 200-400 ppm approved concentration range for the quaternary sanitizer brand.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed cream cheese pastry displayed at room temperature. Other perishable items were stored in a display cooler. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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 was not being tested daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Roll of paper towel in the front area was covered with sauce and stains. Provide a proper paper towel dispenser to protect the paper towel.
    • 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?
      • No visit from pest control company since the last inspection. No pest reports available. One cockroach was observed on a glue board by the back exit door. Please monitor for cockroach and provide treatment if required. Ensure the tin cat traps have glue boards and check and redate on a monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris noted on tin cat traps. Clean or replace the traps. 2) Drywall was placed behind the dish rack and dishes come into contact with the drywall.Remove drywall.
  6. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the spray bottle was measured greater than 400ppm.Use 200ppm quat sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed cream cheese pastry displayed at room temperature. Other perishable items were stored in a display cooler. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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 was not being tested daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Roll of paper towel in the front area was covered with sauce and stains. Provide a proper paper towel dispenser to protect the paper towel.
    • 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?
      • No visit from pest control company since the last inspection. No pest reports available. One cockroach was observed on a glue board by the back exit door. Please monitor for cockroach and provide treatment if required. Ensure the tin cat traps have glue boards and check and redate on a monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris noted on tin cat traps. Clean or replace the traps. 2) Drywall was placed behind the dish rack and dishes come into contact with the drywall.Remove drywall.
  7. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the spray bottle was measured greater than 500ppm.Use 200ppm quat sanitizer and follow the manufacturer's instructions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION: DO NOT USE TPHC UNTIL IT IS APPROVED BY AHS. STORE ALL PERISHABLE BAKE GOODS AT 4 DEGREES C OR BELOW OR AT 60 DEGREES C OR HIGHER. Curry croquette, butter cream bread, Choux cream bread, mini grain cream cheese pastry, king cream donut, cream cheese pastry, cream custard pastry, cream cheese donuts and other perishable bake goods were stored at room temperature. Ice was placed on the bottom of the perishable bake goods racks. Perishable bake goods were measured between 14 to 15 degrees C. Staff stated that they are using Time as Public Health Control (TPHC).Previous TPHC application did not provided detail information on how TPHC process. TPHC was not approved by AHS.Staff did not discard the perishable bake goods after the expired time.Egg tarts (Pastel De Nata) and Tiramisu Tarts were displayed at room temperature. Previous reportNumerous perishable savory bake goods were stored at room temperature without temperature control.Smoked sausage bread @ 16.4 degrees C.Broccoli & cheddar quiche @ 15.8 degrees C.Pepperoni Pizzetta @ 20.2 degrees C. Curry Croquette @ 19.4 degrees C. Quiche Lorraine @ 18.2 degrees C.Discarded all perishable bake goods stored at room temperature.
    • 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 was not being tested daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Roll of paper towel in the front area was covered with sauce and stains. Provide a proper paper towel dispenser to protect the paper towel.
    • 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?
      • One cockroach was observed on a glue board by the back exit door. Please monitor for cockroach and provide treatment if required. Ensure the tin cat traps have glue boards and check and redate on a monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris noted on tin cat traps. Clean or replace the traps. 2) Drywall was placed behind the dish rack and dishes come into contact with the drywall.Remove drywall.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Egg tarts (Pastel De Nata) and Tiramisu Tarts were displayed at room temperature. Previous reportNumerous perishable savory bake goods were stored at room temperature without temperature control.Smoked sausage bread @ 16.4 degrees C.Broccoli & cheddar quiche @ 15.8 degrees C.Pepperoni Pizzetta @ 20.2 degrees C. Curry Croquette @ 19.4 degrees C. Quiche Lorraine @ 18.2 degrees C.Discarded all perishable bake goods stored at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer in the sanitizer sink was measured less than 200ppm (CDI).Change the quat sanitizer in the sanitizer sink more often to maintain strength at 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Roll of paper towel in the front area was covered with sauce and stains. Provide a proper paper towel dispenser to protect the paper towel.
  9. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Three rolling racks of bake goods were stored in the hallway to the public washroom. Do not store any food in the hallway.2) Staff coats and bags were stored with food items in the back area. Provide a separate space for personal storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Numerous perishable savory bake goods were stored at room temperature without temperature control.Smoked sausage bread @ 16.4 degrees C.Broccoli & cheddar quiche @ 15.8 degrees C.Pepperoni Pizzetta @ 20.2 degrees C. Curry Croquette @ 19.4 degrees C. Quiche Lorraine @ 18.2 degrees C.Discarded all perishable bake goods stored at room temperature.2) Strawberry and banana roll cakes and other roll cakes were stored at room temperature without temperature control. Label stated " Keep in the freezer below -18 degrees C.".Store all perishable foods at 4 degrees C or below or at 60 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Tongs were being washed and sanitized in the front prep sink. Wash and sanitize utensils and dishes at the three-compartment sink. 2) Quat sanitizer in the sanitizer sink was measured less than 200ppm.and there is no drain rack to air dry the dishes. Rack was used to store staff clothes and bags.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Roll of paper towel in the front area was covered with sauce and stains. Provide a proper paper towel dispenser to protect the paper towel.2) The back area handwash sink was blocked with boxes. Ensure handwash sink available for handwashing.
  10. Initial Inspection

    0 infractions

  11. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Prep sink and dishwashing sink were next to each other. Provide separation between the prep sink and dishwashing sink or install a splash guard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing coolers at the front, coffee station and cake decorating station.
    • 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) No air gap between the dipper well and waste pipe. 2) Unfinished door between hallway and kitchen.3) No baseboard in the back area.