2004 4 Street SW · MISSION
26 septembre 2025
RéussiThe sanitizer located by the hand sink in the front and the espresso machine wand wiping sanitizer measured 0ppm. CDI
Time is being used as a public health control without approval., , Any time when time is being used as a public health control, prior approval must be given from AHS.
Perishable baked goods were being stored at room temperature. , , Until approval is given to store these items at room temperature, these items must be stored cold (4 degrees Celsius or lower)., , Sept 26 2025 inspection, - Hash brown break with ham and cheese and Pastry Frank stored in back cooking area at room temperature for 6 hours. Discarded.
Paris Baguette se trouve dans le quartier MISSION. MISSION, Calgary compte 74 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 avril 2026, 53 (72%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 22 août 2024, avec 3 réussites et 1 fermeture au dossier.
The sanitizer located by the hand sink in the front and the espresso machine wand wiping sanitizer measured 0ppm. CDI
Time is being used as a public health control without approval., , Any time when time is being used as a public health control, prior approval must be given from AHS.
Perishable baked goods were being stored at room temperature. , , Until approval is given to store these items at room temperature, these items must be stored cold (4 degrees Celsius or lower)., , Sept 26 2025 inspection, - Hash brown break with ham and cheese and Pastry Frank stored in back cooking area at room temperature for 6 hours. Discarded.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Time is being used as a public health control without approval., , Any time when time is being used as a public health control, prior approval must be given from AHS.
Perishable baked goods were being stored at room temperature. , , Until approval is given to store these items at room temperature, these items must be stored cold (4 degrees Celsius or lower).
There was no food contact surface sanitizer available in the front service area., , Ensure that food contact surface sanitizer is prepared and available in each food handling area at all times.
Time is being used as a public health control without approval., , Any time when time is being used as a public health control, prior approval must be given from AHS.
A staff member's phone was being stored on the food preparation surface of the food preparation cooler in the sandwich room., , Phone was removed during inspection and the surface sanitized. Ensure that personal items are stored away from food.
Perishable baked goods were being stored at room temperature. , , Until approval is given to store these items at room temperature, these items must be stored cold (4 degrees Celsius or lower).
The hand wash sink in the pastry room (room to the south of the front service area) was obstructed by a rolling rack with food being stored in front of it, and a cardboard box being stored on top of the sink basin., , Items were removed during inspection. Ensure that all hand wash sinks are unobstructed for use at all times.
, Quat test strips did not have colour comparator or expiry date available., , Either find the case with the colour comparator and expiry date or obtain new quat test strips.
Nobody on shift at the time of inspection could show proof of completion of a recognized food safety course., , If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training.