H111 - 11846 Sarcee Trail NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Paris Baguette se trouve dans le quartier SHERWOOD. SHERWOOD, Calgary compte 52 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juillet 2026, 40 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Oodle Noodle
SHERWOOD
Ce restaurant a été inspecté 11 fois depuis le 18 décembre 2023, avec 3 conformes, 7 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
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.
4 infractions
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.
4 infractions
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.
6 infractions
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., ,
6 infractions
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., ,
6 infractions
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.
3 infractions
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., ,
Quat sanitizer in the sanitizer sink was measured less than 200ppm (CDI)., , Change the quat sanitizer in the sanitizer sink more often to maintain strength at 200ppm., ,
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., ,
4 infractions
1) 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., , 2) Strawberry and banana roll cakes and other roll cakes were stored at room temperature without temperature control. Label stated " Keep in the freezer below -18 degrees C."., , Store all perishable foods at 4 degrees C or below or at 60 degrees C.
1) Tongs were being washed and sanitized in the front prep sink. , , Wash and sanitize utensils and dishes at the three-compartment sink. , , 2) Quat sanitizer in the sanitizer sink was measured less than 200ppm., and there is no drain rack to air dry the dishes. Rack was used to store staff clothes and bags. ,
Aucune infraction
3 infractions
Prep sink and dishwashing sink were next to each other. , , Provide separation between the prep sink and dishwashing sink or install a splash guard. ,
Missing coolers at the front, coffee station and cake decorating station.,
1) No air gap between the dipper well and waste pipe. , , 2) Unfinished door between hallway and kitchen., , 3) No baseboard in the back area. , ,
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) 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 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 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.
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.
1) 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., , 2) The back area handwash sink was blocked with boxes. , , Ensure handwash sink available for handwashing. , , ,
1) Three rolling racks of bake goods were stored in the hallway to the public washroom. , , Do not store any food in the hallway., , 2) Staff coats and bags were stored with food items in the back area. , , Provide a separate space for personal storage.