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Szechuan Paramount

12901 97 Street NW Edmonton AB T5E 4C2 · Food - General

Official record from Alberta →

Inspection summary

Szechuan Paramount has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on July 29, 2026, recorded 7 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on July 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on July 29, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 29, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 6 separate inspections, most recently on July 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 8 times across 6 separate inspections, most recently on January 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

9 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Vegetables were not adequately separated from raw meats.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles in the server area were not labelled to identify their contents.
    • 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?
      • Minor cockroaches noted with some observed on sticky traps. Operator working with pest control company to resolve the issue
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Wet ceiling tiles were observed in the basement.A grease-like substance was also observed dripping down a wall in the basement.The operator was instructed to investigate the source and take corrective action as required.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was posted
    • 20. Do food handlers at the facility have adequate food safety training?
      • More staff need to be certified in food safety
  2. Risk Management Inspection

    2 infractions

    • 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?
      • Minor cockroaches noted with some observed on sticky traps. Operator working with pest control company to resolve the issue
    • 20. Do food handlers at the facility have adequate food safety training?
      • More staff need to be certified in food safety
  3. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sauces in hot holding unit and dry goods under prep table were not covered
    • 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?
      • Minor cockroaches noted with some observed on sticky traps. Operator working with pest control company to resolve the issue
    • 20. Do food handlers at the facility have adequate food safety training?
      • More staff need to be certified in food safety
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust canopy requires cleaning and appears to be overdue for service
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning is required around cooking equipment and improved organization is needed in the dishwashing area
  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared sanitizer not available at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not operating properly:-No sanitizer residual detected during the rinse cycle-Manager figured out that the chlorine concentration was contaminated. Chlorine concentration replaced with a new one. Dishwasher was measured to be at 100ppm Cl-
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available. -Manager arrived later in the afternoon with test strips.
    • 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?
      • Minor cockroaches noted with some observed on sticky traps. Operator working with pest control company to resolve the issue
    • 20. Do food handlers at the facility have adequate food safety training?
      • More staff need to be certified in food safety
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around and underneath flat top grill
  5. Demand Inspection

    3 infractions

    • 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?
      • Minor cockroaches noted with some observed on sticky traps. Operator working with pest control company to resolve the issue
    • 20. Do food handlers at the facility have adequate food safety training?
      • More staff need to be certified in food safety
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around and underneath flat top grill
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Used cleaning clothes were observed on the kitchen counter.2)The sanitizing solution prepared for cleaning clothes was highly concentrated.Staff put the used clothes inside the sanitizing solution and bleach solution was diluted to 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used for handling food in storage container were visibly dirty and touching the food.Staff took out the scoops and placed them in dishwasher, as instructed by PHI.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility needs deep cleaning, especially the cooler doors, under the cookline, and around the dish washing area.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall in stairwell leading to the basement was in disrepair
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
    • 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?
      • Evidence of food handling in the basement was observed. Food handling not permitted in basement as an accesbile hand sink was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall in stairwell leading to the basement was in disrepair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required under and around deep fryer

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