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Paros Souvla

2110 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

Official record from Alberta →

Inspection summary

Paros Souvla has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on September 3, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions.

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.

  • 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 June 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 19, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pre-packaged single Tzatziki sauces were measured at 15.0 degrees C on the top. Sauces were stacked too high.2) Tzatziki sauce in large insert was measured at 8.0 degrees C on top and 3 degrees C on bottom. Reduce sauces level and store perishable food at 4 degrees C or below
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No temperatures, dishwasher and sanitizer charts and cleaning schedule.Check and record cooler and freezer temperature, dishwasher and sanitizer daily.Provide a cleaning schedule.

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