CalgaryEAST FAIRVIEW INDUSTRIAL
11 - 7070 11 Street SE
Non conforme
8 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
25 février 2026
Non conformeTop section of the line cooler was over‑stacked with food items placed directly on top of open inserts. Items were removed and the unit was reorganized during the inspection. , - Keep all exposed foods protected from contamination and temperature abuse.
Four boxes of delivered raw meat were measured between 2.4 - 7°C. Raw meat was moved into the standing meat cooler during the inspection. , - Cooler was reorganized to keep raw and cooked meat stored separately. , - Operator must ensure delivered meats are promptly refrigerated at ≤4°C and maintain proper separation to prevent cross‑contamination.
Half-full container of pork rinds was stored at room temperature near the fryer. Temperature was measured at 19.4 degrees Celsius. Food item was discarded during inspection., - Ensure food items are stored at a temperature of less than 4°C or greater than 60°C at all times.
The chemical dishwasher was dispensing 0 ppm chlorine when tested. Proper sanitizing concentration was restored to 100 ppm after replacing the sanitizer pail during the inspection., - Regularly monitor sanitizer concentration and ensure the dishwasher consistently dispenses sanitizer.
Several utensils were observed stored on the floor in the back kitchen., - Ensure foods, utensils and all food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground
Visible gaps were noted in the back door - light can be seen coming through gaps at the bottom and sides of the door. , - Repair back door or replace weather stripping to ensure that all exterior doors are properly closed to prevent pest entry.
The space between the dish table and sink was accumulated with debris and grime., - Ensure area is cleaned and maintained in a sanitary condition.
*Repeat Violation*, , 1) The stand-up cooler, and reach-in coolers were dirty with debris, spills, etc., , 2) There was an accumulation of debris, grease, etc under and on cooking equipment., , 3) Areas throughout the kitchen, storage areas, and freezers were disorganized and cluttered. , , - Clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. Install shelving if needed to support an organized kitchen. The entire back storage area requires immediate cleaning and organizing. The freezers are in disarray and must be organized.
Paolo's Dine-In se trouve dans le quartier EAST FAIRVIEW INDUSTRIAL. EAST FAIRVIEW INDUSTRIAL, Calgary compte 79 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 55 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 9 juillet 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
8 infractions
Top section of the line cooler was over‑stacked with food items placed directly on top of open inserts. Items were removed and the unit was reorganized during the inspection. , - Keep all exposed foods protected from contamination and temperature abuse.
Four boxes of delivered raw meat were measured between 2.4 - 7°C. Raw meat was moved into the standing meat cooler during the inspection. , - Cooler was reorganized to keep raw and cooked meat stored separately. , - Operator must ensure delivered meats are promptly refrigerated at ≤4°C and maintain proper separation to prevent cross‑contamination.
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.
Bennys Breakfast Bar
EAST FAIRVIEW INDUSTRIAL
Half-full container of pork rinds was stored at room temperature near the fryer. Temperature was measured at 19.4 degrees Celsius. Food item was discarded during inspection., - Ensure food items are stored at a temperature of less than 4°C or greater than 60°C at all times.
The chemical dishwasher was dispensing 0 ppm chlorine when tested. Proper sanitizing concentration was restored to 100 ppm after replacing the sanitizer pail during the inspection., - Regularly monitor sanitizer concentration and ensure the dishwasher consistently dispenses sanitizer.
Several utensils were observed stored on the floor in the back kitchen., - Ensure foods, utensils and all food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground
Visible gaps were noted in the back door - light can be seen coming through gaps at the bottom and sides of the door. , - Repair back door or replace weather stripping to ensure that all exterior doors are properly closed to prevent pest entry.
The space between the dish table and sink was accumulated with debris and grime., - Ensure area is cleaned and maintained in a sanitary condition.
*Repeat Violation*, , 1) The stand-up cooler, and reach-in coolers were dirty with debris, spills, etc., , 2) There was an accumulation of debris, grease, etc under and on cooking equipment., , 3) Areas throughout the kitchen, storage areas, and freezers were disorganized and cluttered. , , - Clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. Install shelving if needed to support an organized kitchen. The entire back storage area requires immediate cleaning and organizing. The freezers are in disarray and must be organized.
4 infractions
Tiramisu was sold to a customer with mould., Staff did not know when the product was made or when it was pulled from the freezer., -date and label foods. If foods are removed from the freezer, add a date when it was pulled from the freezer to ensure it is sold within 5 days. Discard after 5 days.
, Spray bottle was not labeled as to its contents. , , All chemical bottles are to be properly labelled
The mechanical dishwasher overflowed from the catch basin., -service/repair the dishwasher and ensure it is flowing properly. The wastewater can not leak onto the floor.
1) The stand-up cooler, and reach-in coolers were dirty with debris, spills, etc., , 2) There was an accumulation of debris, grease, etc under and on cooking equipment., , 3) Areas throughout the kitchen, storage areas, and freezers were disorganized and cluttered. , (all items are still continuing) , , ACTION: clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. Install shelving if needed to support an organized kitchen. The entire back storage area requires immediate cleaning and organizing. The freezers are in disarray and must be organized.
5 infractions
, Spray bottle was not labeled as to its contents. , , All chemical bottles are to be properly labelled
, Bleach was mix with detergent to wash dishes. , , Proper dishwashing procedures: Scrub dishes with hot soapy water, rinse, submerge in an approved sanitizer for at least 2 minutes, then let air dry. Do not mix bleach and detergent together
, Hand sink in the kitchen area was blocked, , Hand sinks are to be kept clear and easily accessible
, No paper towels available at the front hand wash station, , All hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
1) The stand-up cooler, and reach-in coolers were dirty with debris, spills, etc., , 2) There was an accumulation of debris, grease, etc under and on cooking equipment., , 3) Areas throughout the kitchen, storage areas, and freezers were disorganized and cluttered., , ACTION: clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. Install shelving if needed to support an organized kitchen.