12926 167 Avenue NW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 2, 2026
Mechanical dishwasher was operating properly - valve for water supply was turned off. Valve was turned on during inspection.
Soap bottles were missing from 2 hand sinks.
Dishwasher was not being tested on a routine basis to ensure proper operation of machine., , April 2, 2026: Repeat violation
Baseboards missing in areas in back kitchen
Paramount Fine Foods is in the ALBANY neighbourhood. ALBANY, Edmonton has 26 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 19, 2026, there are 25 (96%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Albany Childcare & Out of School Care - Kitchen
ALBANY
This restaurant has been inspected 12 times since October 12, 2023, with 1 in compliance, 11 not in compliance, and 0 closures on record.
4 violations
Mechanical dishwasher was operating properly - valve for water supply was turned off. Valve was turned on during inspection.
Soap bottles were missing from 2 hand sinks.
Dishwasher was not being tested on a routine basis to ensure proper operation of machine., , April 2, 2026: Repeat violation
Baseboards missing in areas in back kitchen
8 violations
All white cutting boards affixed to all prep coolers need to be replaced in the following areas:, - Drink station area prep cooler, - All prep coolers in main front cooking area, - Pizza area prep cooler, - Back kitchen area prep cooler, , Existing ones are not smooth and easy to clean which can harbor bacteria especially when not cleaned and sanitized on a regular basis.
Dry food bag (flour) was noted left open when no food prep was taking place in the bakery area., , Corrective action: always ensure that bags are closed securely or placed inside a food-grade storage bin when not in use.
Dishwasher was not being tested on a routine basis to ensure proper operation of machine.
9 violations
All white cutting boards affixed to all prep coolers need to be replaced in the following areas:, - Drink station area prep cooler, - All prep coolers in main front cooking area, - Pizza area prep cooler, - Back kitchen area prep cooler, , Existing ones are not smooth and easy to clean which can harbor bacteria especially when not cleaned and sanitized on a regular basis.
Dry food bag (flour) was noted left open when no food prep was taking place in the bakery area., , Corrective action: always ensure that bags are closed securely or placed inside a food-grade storage bin when not in use.
Dishwasher was not being tested on a routine basis to ensure proper operation of machine.
14 violations
Dirty cleaning cloths noted stored on counters and food prep surfaces., , Corrective action: Please ensure cleaning cloths are stored in sanitizer bucket in between uses.
No sanitizer solution was prepared while food prep was taking place., , Corrective action: Please ensure sanitizer buckets are prepared and in use before food prep begins.
All white cutting boards affixed to all prep coolers need to be replaced in the following areas:, - Drink station area prep cooler, - All prep coolers in main front cooking area, - Pizza area prep cooler, - Back kitchen area prep cooler, , Existing ones are not smooth and easy to clean which can harbor bacteria especially when not cleaned and sanitized on a regular basis.
No violations
2 violations
No paper towel in dispensers is observed at any of the handwashing sinks. , Ensure paper towels in dispensers are readily available at handwashing sinks.
A buildup of food debris is observed beneath the handwashing sink across from the vertical broilers. , Ensure that this area is cleaned and sanitized.
5 violations
Several flies are observed in the dishwashing area. , Ensure that pest control measures are taken to reduce and/or eliminate the presence of flies in the facility.
The wall surface across from the garbage can in the dishwashing area is observed to be peeling and is no longer smooth and easily cleanable. , Ensure that the indicated wall surface is repaired to be smooth and easy to clean.
The following area/s require attention:, - Ceilings tiles with built up dust and dirt
6 violations
The chlorine/bleach in the dishwasher is measured at 0 ppm with chlorine/bleach test strips. , Ensure that the dishwasher is repaired to reach a minimum of 100 ppm chlorine/bleach at the dish level.
1. A gap is observed in the weatherstripping at the receiving door. , 2. Several flies are observed in the dishwashing area. , 1. Ensure that the indicated gap is sealed to help prevent pests from entering the facility., 2. Ensure that pest control measures are taken to reduce and/or eliminate the presence of flies in the facility.
1. Several tiles are observed to be in disrepair and/or missing in the dishwashing area. , 2. The wall surface across from the garbage can in the dishwashing area is observed to be peeling and is no longer smooth and easily cleanable. , 1. Ensure that the wall surfaces in the dishwashing area are repaired to be smooth and easy to clean., 2. Ensure that the indicated wall surface is repaired to be smooth and easy to clean.
10 violations
A partial cone of beef shawarma is observed on a vertical broiler. The operator informed that this cone was placed in the walk-in cooler the day before to cool. The operator is informed that the meat must be sliced before it is put away to ensure it is able to cool properly from 60 degrees Celsius to 20 degrees Celsius in 2 hours and from 20 degrees Celsius to 4 degrees Celsius in 4 hours. The operator discarded the indicated beef shawarma cone during the inspection.
A spray bottle in the back food prep area is observed without a label. Ensure that chemicals are maintained with labels. The operator labelled the indicated spray bottle during the inspection.
The prep cooler in the sweets area is observed without a thermometer. Ensure that coolers are equipped with thermometers. The operator provided a thermometer for the indicated cooler during the inspection.
1 violation
The following area/s require attention:, - Ceilings tiles with built up dust and dirt
3 violations
The following equipment require attention:, - Exhaust hood canopy filters, ,
The following area/s require attention:, - All floors especially under tables and equipment, - Ceilings tiles with built up dust and dirt
Cleaning schedule unavailable for viewing and appears to not be adhered to.
11 violations
Insufficient sanitizer concentration was measured in sanitizer buckets used for dirty cleaning cloth storage., , Corrective action: Please ensure staff confirm sanitizer concentrations with chemical test strips,
Numerous food buckets/containers noted uncovered in walk-in cooler.
Hot holding of rice was 50C. Rice cooker was turned off - rice was reheated immediately to 74C., , Please keep frice above 60C if hot held or cold <4C then reheated to 74C when used.,
Odor coming from drains in dishwasher area and back food prep area
Faucet/tap where drinking water is obtained is leaking and splashing water, , Please repair.
Baseboards missing in areas in back kitchen
The following equipment require attention:, , Front Main Cookline:, - Fryer baskets, - All stainless steel surfaces of entire cookline, - exhaust hood canopy filters, , Back Kitchen Area:, - All stainless steel surfaces of cooking equipment, - All white dry food bins - inside and outside, - Stand mixer, - Microwave
Poor sanitation noted throughout facility. The following area/s require attention:, , Dishwasher Area:, - Walls above and below dishwasher and counters beside dishwasher, - Floors under storage racks and under dishwashing counters, , Front Main Cookline:, - Counter under shawarma cooking machines, - Floors under all coolers, - Floors under all cooking equipment - built up grease noted, - Ceiling by vents - built up dust noted, , Back Kitchen Area:, - All walls - especially by stand mixer, cooking area, - Ceiling in areas with built up dust, - All lower and upper shelves, - All floors - especially under sinks, cooking equipment, and counters, - Kafta area in detail, , Bakery Area:, - All lower shelves, - Walls, - Stand mixer, , Walk-in Cooler:, - Walls, - Floors especially under storage shelving units, - Metal shawarma holder
Weather strip needed on door to left of stand mixer by kafta area.
Odor coming from drains in dishwasher area and back food prep area
Faucet/tap where drinking water is obtained is leaking and splashing water, , Please repair.
Baseboards missing in areas in back kitchen
The following equipment require attention:, , Drink Prep Area:, - Inside all prep coolers that, , Front Main Cookline:, - Fryer baskets, - All stainless steel surfaces of entire cookline, - exhaust hood canopy filters, - Inside lower and above areas of ALL prep coolers., , Back Kitchen Area:, - All stainless steel surfaces of cooking equipment, - All white dry food bins - inside and outside, - Inside all coolers, - Stand mixer, - Microwave
Poor sanitation noted throughout facility. The following area/s require attention:, , Dishwasher Area:, - Walls above and below dishwasher and counters beside dishwasher, - Floors under storage racks and under dishwashing counters, , Front Main Cookline:, - Counter under shawarma cooking machines, - Floors under all coolers, - Floors under all cooking equipment - built up grease noted, - Ceiling by vents - built up dust noted, , Back Kitchen Area:, - All walls - especially by stand mixer, cooking area, - Ceiling in areas with built up dust, - All lower and upper shelves, - All floors - especially under sinks, cooking equipment, and counters, - Kafta area in detail, , Bakery Area:, - All lower shelves, - Walls, - Stand mixer, , Walk-in Cooler:, - Walls, - Floors especially under storage shelving units, - Metal shawarma holder
Soup taken from cooler was not being reheated properly before being placed into hot holding unit., , Action item: Please reheat foods to 74C before placing into hot holding units to be held at 60C or greater.
No chemical sanitizer was being detected with chemical test strips upon priming and running machine numerous times., , Dishwasher service person came during inspection and fixed issue. Machine had sanitize step before rinse - service person switched to rinse then sanitize for last step as appropriate.
Dry food bag (flour) was noted left open when no food prep was taking place in the bakery area., , Corrective action: always ensure that bags are closed securely or placed inside a food-grade storage bin when not in use.
Dishwasher was not being tested on a routine basis to ensure proper operation of machine.
Weather strip needed on door to left of stand mixer by kafta area.
Pest control records unavailable for viewing during the inspection
Odor coming from drains in dishwasher area and back food prep area
Baseboards missing in areas in back kitchen
Faucet/tap where drinking water is obtained is leaking and splashing water, , Please repair.
The following equipment require attention:, , Drink Prep Area:, - Inside all prep coolers that, , Front Main Cookline:, - Fryer baskets, - All stainless steel surfaces of entire cookline, - exhaust hood canopy filters, - Inside lower and above areas of ALL prep coolers., , Back Kitchen Area:, - All stainless steel surfaces of cooking equipment, - All white dry food bins - inside and outside, - Inside all coolers, - Stand mixer, - Microwave
Poor sanitation noted throughout facility. The following area/s require attention:, , Dishwasher Area:, - Walls above and below dishwasher and counters beside dishwasher, - Floors under storage racks and under dishwashing counters, , Front Main Cookline:, - Counter under shawarma cooking machines, - Floors under all coolers, - Floors under all cooking equipment - built up grease noted, - Ceiling by vents - built up dust noted, , Back Kitchen Area:, - All walls - especially by stand mixer, cooking area, - Ceiling in areas with built up dust, - All lower and upper shelves, - All floors - especially under sinks, cooking equipment, and counters, - Kafta area in detail, , Bakery Area:, - All lower shelves, - Walls, - Stand mixer, , Walk-in Cooler:, - Walls, - Floors especially under storage shelving units, - Metal shawarma holder
The storage rooms located near the office in the back of the facility are observed to be disorganized which makes it difficult to effectively clean the area. , Ensure that the indicated storage rooms are organized.
1. A buildup of grime is observed on the cooler gaskets in the sweets area. , 2. A buildup of grime is observed beneath the counter in the dishwashing area. , 3. A buildup of dust is observed on the back door located across from the walk-in cooler. , 4. The dough prep area is observed with a buildup of food debris., 5. A buildup of food debris is observed in the storage rooms located near the office in the back of the facility. , 1-5. Ensure that the indicated areas are cleaned and sanitized.
The following area/s require attention:, - Ceilings tiles with built up dust and dirt
The storage rooms located near the office in the back of the facility are observed to be disorganized which makes it difficult to effectively clean the area. , Ensure that the indicated storage rooms are organized.
1. A buildup of grime is observed on the cooler gaskets in the sweets area. , 2. A buildup of dust and grime are observed on the ventilation canopy in the back of the facility., 3. A buildup of grime is observed beneath the counter in the dishwashing area. , 4. A buildup of dust is observed on the back door located across from the walk-in cooler. , 5. The dough prep area is observed with a buildup of food debris., 6. A buildup of food debris is observed in the storage rooms located near the office in the back of the facility. , 7. The shelving above the back food prep counters is observed with a buildup of food debris. , 1-7. Ensure that the indicated areas are cleaned and sanitized.
The chlorine/bleach in the dishwasher is measured at 0 ppm with chlorine/bleach test strips. , Ensure that the dishwasher is repaired to reach a minimum of 100 ppm chlorine/bleach at the dish level.
No chlorine/bleach test strips are observed. , Ensure that chlorine/bleach test strips are acquired.
1. A gap is observed in the weatherstripping at the receiving door. , 2. Several flies are observed in the dishwashing area. , 1. Ensure that the indicated gap is sealed to help prevent pests from entering the facility., 2. Ensure that pest control measures are taken to reduce and/or eliminate the presence of flies in the facility.
1. Several tiles are observed to be in disrepair and/or missing in the dishwashing area. , 2. The wall surface across from the garbage can in the dishwashing area is observed to be peeling and is no longer smooth and easily cleanable. , 1. Ensure that the wall surfaces in the dishwashing area are repaired to be smooth and easy to clean., 2. Ensure that the indicated wall surface is repaired to be smooth and easy to clean.
The following area/s require attention:, - Ceilings tiles with built up dust and dirt
The storage rooms located near the office in the back of the facility are observed to be disorganized which makes it difficult to effectively clean the area. , Ensure that the indicated storage rooms are organized.
1. A buildup of grime is observed on the cooler gaskets in the sweets area. , 2. A buildup of dust and grime are observed on the ventilation canopy in the back of the facility., 3. A buildup of grime is observed beneath the counter in the dishwashing area. , 4. A buildup of dust is observed on the back door located across from the walk-in cooler. , 5. The dough prep area is observed with a buildup of food debris., 6. A buildup of food debris is observed in the storage rooms located near the office in the back of the facility. , 7. The shelving above the back food prep counters is observed with a buildup of food debris. , 1-7. Ensure that the indicated areas are cleaned and sanitized.
Cooked foods being held at room temperature for extended periods of time (ie. cooked shwarma meats),
The mechanical dishwasher in kitchen was not sanitizing dishes and utensils properly - no sanitizer concentration was detected upon final cycle., , Operator to use dishwasher to wash and rinse dishes & utensils then set up large sink to sanitize them in a 100ppm bleach sanitizer solution and air dry.,
The mechanical dishwasher is not being tested on a frequent basis
Mechanical dishwasher in disrepair.
The following equipment require attention:, - Stainless steel surfaces of stove and all cookline equipment, - Exhaust hood canopy filters, - Top of the dishwasher, - Pita machine.
1) Knives noted being stored in gap between shelves and wall. Please store knives in a proper holder or container., , 2) Ice scoop for bulk ice machine was noted stored directly in ice within the machine., Corrective action: Please store scoop in a bucket or container that can be cleaned and sanitized frequently.,
The following area/s require attention:, - Walls and floors by pita area, - All walls, - All shleves, - All floors especially under tables and equipment, - Flour storage area (floors, walls), - Ceilings tiles with built up dust and dirt
Cleaning schedule unavailable for viewing and appears to not be adhered to.