6467 Cartmell Place SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 26, 2026
June 26, 2026:, Further cleaning is required under the cook line equipment. A general cleaning of the staff washroom is also required., , June 17, 2026:, 1. The flooring under the cook line equipment and food prep cooler, in the dishwash area and by the back storage shelving unit have an accumulation of grease/food particle and/or black buildup., 2. Grease accumulation observed on the exhaust hood and filters., 3. Dust accumulation observed on the ceiling around the air vents., 4. The metal shelving unit at the end of the cookline is greasy to the touch., 5. The kitchen handwash sink faucet and area are dirty., - Cleaning is required.
Szechuan Paramount is in the CHAPPELLE AREA neighbourhood. CHAPPELLE AREA, Edmonton has 78 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 20, 2026, there are 62 (79%) 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.
Maharani Queen of Indian Flavors
CHAPPELLE AREA
This restaurant has been inspected 9 times since November 22, 2023, with 3 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
June 26, 2026:, Further cleaning is required under the cook line equipment. A general cleaning of the staff washroom is also required., , June 17, 2026:, 1. The flooring under the cook line equipment and food prep cooler, in the dishwash area and by the back storage shelving unit have an accumulation of grease/food particle and/or black buildup., 2. Grease accumulation observed on the exhaust hood and filters., 3. Dust accumulation observed on the ceiling around the air vents., 4. The metal shelving unit at the end of the cookline is greasy to the touch., 5. The kitchen handwash sink faucet and area are dirty., - Cleaning is required.
4 violations
10 ppm chlorine detected in the sanitizer solution that wiping cloths are immersed in., - Chlorine sanitizer solutions must be maintained at minimum 100 ppm. Staff prepared a new solution.
A container of raw pork was stored above cooked foods in the walk-in cooler., - Raw meats must be stored below cooked and or ready to eat foods. The pork was relocated., , A lot of uncovered containers of food noted in the walk-in cooler., - Foods must be kept covered to prevent possible contamination.
No paper towel was available at the staff washroom handwash sink., - Designated handwash sinks must be properly supplied at all times.
1. The flooring under the cook line equipment and food prep cooler, in the dishwash area and by the back storage shelving unit have an accumulation of grease/food particle and/or black buildup., 2. Grease accumulation observed on the exhaust hood and filters., 3. Dust accumulation observed on the ceiling around the air vents., 4. The metal shelving unit at the end of the cookline is greasy to the touch., 5. The kitchen handwash sink faucet and area are dirty., - Cleaning is required.
No violations
7 violations
**--Premade sanitizing solution was not readily available in all sections of the food handling area. Please ensure that sanitizing solution is available in all areas where food is been , handled to allow for proper sanitization of surfaces.
**-- Meat was observed thawing on the floor in the walk-in cooler. Please ensure food is placed off the floor or in the available shelf space in the cooler to prevent contamination.
**--Staff was observed not properly sanitizing wood chopping blocks after slicing raw chicken. Please ensure that all food preparation surfaces are sanitized properly after use.
No violations
2 violations
The new wall constructed around the beverage counter area is unfinished., - Walls must be smooth, washable and moisture resistant.
Food particle buildup noted along the wall edges and under equipment in hard to reach areas., - More frequent cleaning is required.
4 violations
Staff observed battering raw chicken with the food container located directly on the floor., - Proper food handling practices reviewed.
Food containers are being stacked in the top compartment of the prep cooler - temperature of foods measured at 9C., - Store foods in the containers up to the load limit lines to ensure foods are stored at less than 4C.
The new wall constructed around the beverage counter area is unfinished., - Walls must be smooth, washable and moisture resistant.
No violations
6 violations
Readily available sanitizer solutions were not present in all food handling areas., , Ensure that sanitizer solutions are present and accessible in the different food handling areas of the facility.
There were used cleaning cloths left out on food prep surfaces. , , Ensure that all reusable cleaning cloths are either kept in sanitizer or laundered between uses.,
The dishwasher sanitizer concentration was measured at 0-50ppm after multiple cycles. Operator was instructed to manually sanitize dishes until the dishwasher could be repaired. , , Ensure the dishwasher sanitizer concentration is reaching at least 100ppm during its cycle.
**-- Cooked rice with an internal temperature of 53C was noted in the kitchen hot holding unit. The rice was discarded as there was no temperature log to determine how long it has been sitting below 60C. Please ensure that food is maintained hot at above 60C to prevent contamination by pathogens and toxins.
** Dumplings were observed sitting on a shelf in the kitchen at 26C. The staff was instructed to reheat the dumplings to above 74C, cool rapidly and then transfer to the cooler. All high-risk perishable food must be maintained at the recommended temperatures to avoid contamination by pathogens.
**-- Movable carts and cooking utensils were observed blocking the handwash sink preventing accessibility and frequent handwash. Please ensure that handwash stations is used solely for handwash and accessible to promote frequent handwashing., , **-- No paper towels available in staff washroom sinks. All designated handwash sinks must be provided with paper towels and all other supplies.
** Black buildup was observed on the floor in the kitchen especially around the stove and sinks. Please ensure thorough cleaning to address build up.
Food particle buildup noted along the wall edges and under equipment in hard to reach areas., - More frequent cleaning is required.
There was no pest monitoring documentation being kept for the facility. , , Ensure that the facility is monitored for pests and it is documented at least monthly.
The current valid food handling permit was not posted in the facility. , , Ensure you post the current valid food handling permit.
The scoops being used in the bulk food storage bins were not being stored properly to protect , the food inside from contamination., , Ensure that scoops are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved.