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Szechuan Paramount

6467 Cartmell Place SW Edmonton AB T6W 4V4 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 26, 2026:Further cleaning is required under the cook line equipment. A general cleaning of the staff washroom is also required.June 17, 2026:1. The flooring under the cook line equipment and food prep cooler, in the dishwash area and by the back storage shelving unit have an accumulation of grease/food particle and/or black buildup.2. Grease accumulation observed on the exhaust hood and filters.3. Dust accumulation observed on the ceiling around the air vents.4. The metal shelving unit at the end of the cookline is greasy to the touch.5. The kitchen handwash sink faucet and area are dirty.- Cleaning is required.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 10 ppm chlorine detected in the sanitizer solution that wiping cloths are immersed in.- Chlorine sanitizer solutions must be maintained at minimum 100 ppm. Staff prepared a new solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw pork was stored above cooked foods in the walk-in cooler.- Raw meats must be stored below cooked and or ready to eat foods. The pork was relocated.A lot of uncovered containers of food noted in the walk-in cooler.- Foods must be kept covered to prevent possible contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the staff washroom handwash sink.- Designated handwash sinks must be properly supplied at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The flooring under the cook line equipment and food prep cooler, in the dishwash area and by the back storage shelving unit have an accumulation of grease/food particle and/or black buildup.2. Grease accumulation observed on the exhaust hood and filters.3. Dust accumulation observed on the ceiling around the air vents.4. The metal shelving unit at the end of the cookline is greasy to the touch.5. The kitchen handwash sink faucet and area are dirty.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **--Premade sanitizing solution was not readily available in all sections of the food handling area. Please ensure that sanitizing solution is available in all areas where food is been handled to allow for proper sanitization of surfaces.
    • 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?
      • **-- Meat was observed thawing on the floor in the walk-in cooler. Please ensure food is placed off the floor or in the available shelf space in the cooler to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **--Staff was observed not properly sanitizing wood chopping blocks after slicing raw chicken. Please ensure that all food preparation surfaces are sanitized properly after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-- Cooked rice with an internal temperature of 53C was noted in the kitchen hot holding unit. The rice was discarded as there was no temperature log to determine how long it has been sitting below 60C. Please ensure that food is maintained hot at above 60C to prevent contamination by pathogens and toxins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Dumplings were observed sitting on a shelf in the kitchen at 26C. The staff was instructed to reheat the dumplings to above 74C, cool rapidly and then transfer to the cooler. All high-risk perishable food must be maintained at the recommended temperatures to avoid contamination by pathogens.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-- Movable carts and cooking utensils were observed blocking the handwash sink preventing accessibility and frequent handwash. Please ensure that handwash stations is used solely for handwash and accessible to promote frequent handwashing.**-- No paper towels available in staff washroom sinks. All designated handwash sinks must be provided with paper towels and all other supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Black buildup was observed on the floor in the kitchen especially around the stove and sinks. Please ensure thorough cleaning to address build up.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The new wall constructed around the beverage counter area is unfinished.- Walls must be smooth, washable and moisture resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle buildup noted along the wall edges and under equipment in hard to reach areas.- More frequent cleaning is required.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff observed battering raw chicken with the food container located directly on the floor.- Proper food handling practices reviewed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food containers are being stacked in the top compartment of the prep cooler - temperature of foods measured at 9C.- Store foods in the containers up to the load limit lines to ensure foods are stored at less than 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The new wall constructed around the beverage counter area is unfinished.- Walls must be smooth, washable and moisture resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle buildup noted along the wall edges and under equipment in hard to reach areas.- More frequent cleaning is required.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Readily available sanitizer solutions were not present in all food handling areas.Ensure that sanitizer solutions are present and accessible in the different food handling areas of the facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were used cleaning cloths left out on food prep surfaces. Ensure that all reusable cleaning cloths are either kept in sanitizer or laundered between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer concentration was measured at 0-50ppm after multiple cycles. Operator was instructed to manually sanitize dishes until the dishwasher could be repaired. Ensure the dishwasher sanitizer concentration is reaching at least 100ppm during its cycle.
    • 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?
      • There was no pest monitoring documentation being kept for the facility. Ensure that the facility is monitored for pests and it is documented at least monthly.
    • 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?
      • The current valid food handling permit was not posted in the facility. Ensure you post the current valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops being used in the bulk food storage bins were not being stored properly to protect the food inside from contamination.Ensure that scoops are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved.