12926 167 Avenue NW · ALBANY
2 avril 2026
RéussiMechanical 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 se trouve dans le quartier ALBANY. ALBANY, Edmonton compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 avril 2026, 20 (77%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 9 fois depuis le 13 août 2024, avec 9 réussites et 1 fermeture au dossier.
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
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.
Baseboards missing in areas in back kitchen
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.
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
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.
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
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.
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
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.
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
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 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.
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.
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.
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.