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Szechuan Paramount

6552 170 Avenue NW Edmonton AB T5Y 3X6 · Food - General

Official record from Alberta →

Inspection summary

Szechuan Paramount has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on August 25, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 9 times across 6 separate inspections, most recently on August 25, 2026. 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 8 times across 5 separate inspections, most recently on August 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on August 5, 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?

  • 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 7 times across 6 separate inspections, most recently on August 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on August 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer was detected in the sanitizer buckets. A sanitizer solution must always be available during food preparation. Maintain chlorine sanitizer solutions at 100 ppm. 100 ppm chlorine bleach sanitizer solutions were prepared onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Minor leakage from the interior ceiling of the walk-in cooler. Please repair.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No internal thermometer was available in the prep cooler. Ensure all coolers are equipped with internal thermometers to verify that temperatures are maintained at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation - Food in the walk-in cooler was measured between 4-9C. Internal monitoring thermometer at approximately 7C. Liquid was also leaking from the top. Prep cooler bottom compartment was measured at above 4C. Ensure all coolers are maintained at 4C or below at all times. Discard high-risk food held above 4C for more than 2 hours. Repair or replace coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment was not in a sanitary condition. Heavy buildup of grease/grime and/or food debris noted. The following require attention:- Stand freezers interior and exterior- Stand coolers interior and exterior- Walk-in cooler shelves and floors- Rice-cooker surfaces - corrected.- Dry white food storage bins in the back area- All high-touch surfaces including cooler and freezer handlesPlease clean and maintain all equipment and surfaces a clean and sanitary condition.August 5, 2026: Improvement noted. Continue to focus on cleaning hard-to-reach areas, including the insides of equipment, gaps, corners, and edges.August 17, 2026: Improvement noted. Please focus cleaning efforts on hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility was not in a sanitary condition. The following require attention:- All floors - improvement noted.- All shelves- All surfaces - improvement noted. - All high-touch surfaces including light-switches and faucets - improvement noted.- Dishwashing area- Dusty ceiling tiles - corrected- Dusty vents - correctedHeavy buildup of grime/grease and food debris noted.2. No cleaning checklist or schedule was available. Implement and maintain a cleaning list or schedule.Please conduct a deep cleaning. Maintain the facility in a clean and sanitary condition at all times.August 5, 2026: Improvement noted. Continue to focus on cleaning hard-to-reach areas, including the insides of equipment, gaps, corners, and edges. Ceiling vents require cleaning.August 17, 2026: Vents and ceiling tiles were cleaned.
  3. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the walk-in cooler was measured between 4.2 and 9C. Internal monitoring thermometer at >4C. Unit was also leaking from the top. Operators were instructed to monitor the temperature. Ensure coolers are maintained at or below 4C at all times. Discard high-risk food held above 4C for more than 2 hours. Please repair the cooler.The operator later provided a video confirming the cooler was repaired and is maintaining below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No internal thermometer was available in the prep cooler. Ensure all coolers are equipped with internal thermometers to verify that temperatures are maintained at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer pail was empty at the chemical dishwasher. 0 ppm chlorine was detected. Ensure there is sufficient sanitizer connected to the dishwasher at all times. Replace empty sanitizer pail. Maintain chlorine concentration at 100 ppm. Operators were instructed to sanitize at the two-compartment sinks by soaking utensils/equipment in a 100-ppm bleach solution for 2 minutes.The operator later provided a video showing that sanitizer was connected to the dishwasher and that the dishwasher sanitizer tested at 100 ppm chlorine.
    • 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?
      • - Pest control records not available onsite for review. Please provide recent pest control records. Keep pest control records onsite for review. - Several large flies were observed in the kitchen. Please maintain clean and sanitary conditions.**Please keep the back door closed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment was not in a sanitary condition. Heavy buildup of grease/grime and/or food debris noted. The following require attention:- Stand freezers interior and exterior- Stand coolers interior and exterior- Walk-in cooler shelves and floors- Rice-cooker surfaces - corrected.- Dry white food storage bins in the back area- All high-touch surfaces including cooler and freezer handlesPlease clean and maintain all equipment and surfaces a clean and sanitary condition.August 5, 2026: Improvement noted. Continue to focus on cleaning hard-to-reach areas, including the insides of equipment, gaps, corners, and edges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility was not in a sanitary condition. The following require attention:- All floors- All shelves- All surfaces- All high-touch surfaces including light-switches and faucets- Dishwashing area- Dusty ceiling tiles- Dusty ventsHeavy buildup of grime/grease and food debris noted.2. No cleaning checklist or schedule was available. Implement and maintain a cleaning list or schedule.Please conduct a deep cleaning. Maintain the facility in a clean and sanitary condition at all times.August 5, 2026: Improvement noted. Continue to focus on cleaning hard-to-reach areas, including the insides of equipment, gaps, corners, and edges. Ceiling vents require cleaning.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the sanitizer bucket at the front. Contaminated cleaning cloths were not being stored in a sanitizer solution. Keep contaminated cleaning cloths in a sanitizer solution when not in use. Corrected onsite. Cloths were placed in a 100-ppm chlorine sanitizer solution. Education was provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Soup was being held at 49C in the hot-holding unit. Ensure high-risk foods are held at 60C or above during hot holding at all times. The soup was reheated onsite.- Bean sprouts that were not in use were stored at room temperature. Keep bean sprouts in the cooler or under ice at 4C or below when not in use. The bean sprouts were moved to the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the prep cooler was probed at 5.6C. No internal monitoring thermometer was available. An internal monitoring thermometer was placed in the cooler onsite and operators were instructed to monitor the cooler. Keep all high-risk foods in the cooler at or below 4C at all timesPlease monitor and repair as required. Discard high-risk food held above 4C for more than 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent pail was empty at the chemical dishwasher. Ensure the dishwasher is supplied with detergent to facilitate the proper cleaning of utensils.Operators will use manual washing procedures. Detergent jug was available.
    • 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?
      • - Pest control records not available onsite for review. Please provide recent pest control records. Keep pest control records onsite for review. - Several large flies were observed in the kitchen. Please maintain clean and sanitary conditions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile missing in the kitchen. Please replace the missing ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment was not in a sanitary condition. Heavy buildup of grease/grime and/or food debris noted. The following require attention:- Stand freezers interior and exterior- Stand coolers interior and exterior- Walk-in cooler shelves and floors- Rice-cooker surfaces- Dry white food storage bins in the back area- All high-touch surfaces including cooler and freezer handlesPlease clean and maintain all equipment and surfaces a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility was not in a sanitary condition. The following require attention:- All floors- All shelves- All surfaces- All high-touch surfaces including light-switches and faucets- Dishwashing area- Dusty ceiling tiles- Dusty ventsHeavy buildup of grime/grease and food debris noted.2. No cleaning checklist or schedule was available. Implement and maintain a cleaning list or schedule.Please conduct a deep cleaning. Maintain the facility in a clean and sanitary condition at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper thawing of chicken and shrimps inside the 3 compartment sinks.Food items were moved into the fridge during the inspection.Correction:-Education provided on proper thawing methods.-Ensure that raw meat products are thawed under constant running water OR inside the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer in the bulk container for the mechanical dishwasher was empty.Operator was on way with a new container.Correction:-Ensure chlorine sanitizer is available for the mechanical dishwasher.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Staff were unable to provide pest control records
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation of the facility was not satisfactory.Cleaning is required in the following areas:-under and around cooking equipment, especially, underneath the flat top grill-ventilation canopy requires cleaning with grease build up noted-ceiling in the kitchen where grease appears to be accumulating-underneath dishwashing sinks
  10. 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
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed to be smoking in the dishwashing area
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was not being thawed appropriately. Chicken was being thawed in the sink without cold running water
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was not dispensing sanitizer-facility ran out of chlorine solution
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to locate chlorine 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?
      • Staff were unable to provide pest control records
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation of the facility was not satisfactory.Cleaning is required in the following areas:-under and around cooking equipment, especially, underneath the flat top grill-ventilation canopy requires cleaning with grease build up noted-ceiling in the kitchen where grease appears to be accumulating-underneath dishwashing sinks
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Damp/dirty clothes were found at food preparation counters.Action taken:-Staff was advised to always put the clothes, used for cleaning counters, into the sanitizer bucket with a sanitizer solution (for example; 100ppm chlorine or 200ppm Quats etc.).- Measure the concentration of sanitizer solution with the test papers to monitor the effectiveness of the sanitizer.- Staff put the cleaning clothes in the sanitizer bucket. The concentration of sanitizer solution was measured at 100ppm chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - The boiled rice (inside the big trays) was sitting at room temperature for cooling off. -The staff member stated that they leave boiled rice at room temperature for about 2 hours and then placed it inside the cooler. Action taken: The boiled rice was immediately moved to the cooler as it had already been 45-50 minutes out at room temperature.-Education was provided to the staff not to leave boiled rice at room temperature for long time (2 hours) as it can grow the pathogens (for example, bacteria) inside the rice that could result in public illnesses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Some uncleaned equipment (greasy oily scissors, cutters) were observed on the air-dry shelf (which is used to dry the cleaned and sanitized equipment and utensils).-Uncleaned equipment could cause cross-contamination.Action taken:-Those uncleaned equipment were taken out and placed in the dishwashing area for cleaning.- Education was provided to visually inspect the cleanliness of tools and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -General cleaning and sanitation of the facility was not satisfactory.-Cleaning is required in the facility especially the following areas;- under the shelves in the back dry storage area (lot of rice grains, dirt were accumulated on the floor).- cleaning of flour bins is required-clean high touch areas like walk in cooler handles, prep-cooler handles-clean the shelvings (in the main kitchen area where a dishwasher is present).-Ventilation hood require cleaning

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