H111 - 11846 Sarcee Trail NW · SHERWOOD
Paris Baguette is in the SHERWOOD neighbourhood. SHERWOOD, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 34 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 7 times since August 21, 2024, with 7 passes and 0 closures on record.
Several used wiping cloths were stored on top of the counters., , The wiping cloths were promptly stored inside the sanitizer buckets at 200 ppm., , Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Several used cleaning cloths were observed left on the counters at the front service and cake areas, and were being reused, which may pose a risk of cross-contamination., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Handwashing sink at the baking area was obstructed with a garbage bin., , The garbage bag was removed., , Ensure handwashing sinks are accessible at all times.
Cell phones were stored on the food preparation counter., , The phones were promptly removed and stored in a different location., , Articles not associated with food preparation must be stored in a different location.
1) Debris build up was noted behind the oven. , , 2) Debris build up was noted underneath the storage racks adjacent the walk-in cooler., , 3) Dust buildup was noted behind the ventilation canopy equipment., , 4) Dust buildup was noted on the wall behind the ventilation canopy., , 5) Dust buildup was noted on the ventilation canopy filters., , 1 to 5): Clean the indicated areas.
1. Cleaning cloths were stored on the counter and the cloths were being reused., , 2. No sanitizer buckets were available., , Quat sanitizer buckets at 200 ppm were being prepared at each food preparation counter., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Food handlers were observed touching their face and coughing on their hands without washing their hands afterwards, after being contaminated., , Food handlers were instructed to wash their hands immediately.
Cell phones were stored on the food preparation counter., , The phones were promptly removed and stored in a different location., , Articles not associated with food preparation must be stored in a different location.
1) Debris build up was noted behind the oven. , , 2) Debris build up was noted underneath the storage racks adjacent the walk-in cooler., 3) Build up was noted at the back door area., , 4) Underneath the 3-compartment sink and drying rack area had debris build up. , , 1 to 4): Clean the indicated areas.
Quat sanitizer in the spray bottle was measured greater than 400ppm., , Use 200ppm quat sanitizer., , Dec 09 2024- 1 of 4 sanitizer bottles tested onsite was over 400 ppm. Ensure all bottles prepared are within the 200-400 ppm approved concentration range for the quaternary sanitizer brand.
Observed cream cheese pastry displayed at room temperature. , Other perishable items were stored in a display cooler. , , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
Roll of paper towel in the front area was covered with sauce and stains. , , Provide a proper paper towel dispenser to protect the paper towel., ,
Quat sanitizer was not being tested daily.
No visit from pest control company since the last inspection. No pest reports available. , , One cockroach was observed on a glue board by the back exit door. , , Please monitor for cockroach and provide treatment if required. , Ensure the tin cat traps have glue boards and check and redate on a monthly basis.
1) Debris noted on tin cat traps. , , Clean or replace the traps. , , 2) Drywall was placed behind the dish rack and dishes come into contact with the drywall., , Remove drywall.
Quat sanitizer in the spray bottle was measured greater than 400ppm., , Use 200ppm quat sanitizer.
Observed cream cheese pastry displayed at room temperature. , Other perishable items were stored in a display cooler. , , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
Roll of paper towel in the front area was covered with sauce and stains. , , Provide a proper paper towel dispenser to protect the paper towel., ,
Quat sanitizer was not being tested daily.
No visit from pest control company since the last inspection. No pest reports available. , , One cockroach was observed on a glue board by the back exit door. , , Please monitor for cockroach and provide treatment if required. , Ensure the tin cat traps have glue boards and check and redate on a monthly basis.
1) Debris noted on tin cat traps. , , Clean or replace the traps. , , 2) Drywall was placed behind the dish rack and dishes come into contact with the drywall., , Remove drywall.
Quat sanitizer in the spray bottle was measured greater than 500ppm., , Use 200ppm quat sanitizer and follow the manufacturer's instructions.
REPEAT VIOLATION: , DO NOT USE TPHC UNTIL IT IS APPROVED BY AHS. STORE ALL PERISHABLE BAKE GOODS AT 4 DEGREES C OR BELOW OR AT 60 DEGREES C OR HIGHER. , , Curry croquette, butter cream bread, Choux cream bread, mini grain cream cheese pastry, king cream donut, cream cheese pastry, cream custard pastry, cream cheese donuts and other perishable bake goods were stored at room temperature. Ice was placed on the bottom of the perishable bake goods racks. Perishable bake goods were measured between 14 to 15 degrees C. , , Staff stated that they are using Time as Public Health Control (TPHC)., Previous TPHC application did not provided detail information on how TPHC process. TPHC was not approved by AHS., Staff did not discard the perishable bake goods after the expired time., , Egg tarts (Pastel De Nata) and Tiramisu Tarts were displayed at room temperature. , , Previous report, Numerous perishable savory bake goods were stored at room temperature without temperature control., Smoked sausage bread @ 16.4 degrees C., Broccoli & cheddar quiche @ 15.8 degrees C., Pepperoni Pizzetta @ 20.2 degrees C. , Curry Croquette @ 19.4 degrees C. , Quiche Lorraine @ 18.2 degrees C., , Discarded all perishable bake goods stored at room temperature.
Roll of paper towel in the front area was covered with sauce and stains. , , Provide a proper paper towel dispenser to protect the paper towel., ,
Quat sanitizer was not being tested daily.
One cockroach was observed on a glue board by the back exit door. , , Please monitor for cockroach and provide treatment if required. , Ensure the tin cat traps have glue boards and check and redate on a monthly basis.
1) Debris noted on tin cat traps. , , Clean or replace the traps. , , 2) Drywall was placed behind the dish rack and dishes come into contact with the drywall., , Remove drywall.