Skip to content
Loading map…

Paros On Main

113 Main Street N Airdrie AB T4B 0R3 · Food - General

Official record from Alberta →

Inspection summary

Paros On Main has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on November 18, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on November 18, 2025. 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 November 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 18, 2025. 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured 0ppm chlorine. More bleach was added during the inspection. Ensure sanitizer solution is maintained at 100ppm and cloths are stored in solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was missing from basement walk in cooler and under counter cooler on cookline. Ensure all coolers are equipped with working thermometers.
    • 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 dispenser at hand sink by entrance to kitchen was empty. It was refilled during the inspection. Ensure hand sink is stocked with soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in dry storage area on floor in corner near door and on the wall and ceiling close to air vent.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloths observed on prep surfaces in the cooking area. A bucket of bleach sanitizer was made during the inspection and cloths transferred to the bucket. 2. The front of house bleach sanitizer was very strong and bleached out the test strip. The solution was diluted to 200ppm during the inspection. COMPLETE THE FOLLOWING:1. Keep cloths stored in a 100ppm bleach sanitizer when not in use to prevent the growth and spread of bacteria to food contact surfaces.2. Maintain bleach sanitizer concentrations for front of house between 100 - 200ppm. If using stronger solutions, then surfaces must be rinsed off after being left on surfaces for 2 minutes.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The front of house bleach sanitizer spray bottle was not labelled correctly. Label replaced during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The iodine test strips for the glasswasher expired on January 14, 2020. 2. The chlorine test strips expired on June 1, 2024. COMPLETE THE FOLLOWING:1. Please replace test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed a buildup of dust on the ceiling air vent covers in the kitchen. 2. There was a buildup of grease noted on the hood vent filters. The Operator advised filters are cleaned weekly.COMPLETE THE FOLLOWING:1. Clean areas noted above to protect food and the food area from contamination. More frequent cleaning of the hood vent filters may be required.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in kitchen was greater than 200ppm and chlorine sanitizer at front of house measured approximately 10ppm. Ensure chlorine sanitizer is 100ppm. Do not mix bleach/chlorine with soap. How to mix an approved sanitizer document attached in email.

Nearby inspected facilities

Own this business? Add a badge to your website