2767 32 Avenue NE · SUNRIDGE
1 juin 2026
Non conformeShelves in the dry storage area and below the counter (across from the walk-in cooler) are in disrepair and are no longer cleanable. The surface is damaged and/or the paint is peeling. Please refinish the storage shelves. Ensure that all surfaces are smooth cleanable and non-absorbent to moisture.
The gaskets/seals around the doors of the pizza prep cooler were broken and damaged. There were large gaps between the door and the side of the cooler which allows for cold air to rapidly escape from the cooler. Repair the gaskets/seals around the doors. Ensure that all equipment is maintained in good repair.
Pauls Pizza Steakhouse & Lounge se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 195 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 144 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 8 fois depuis le 23 juillet 2024, avec 5 conformes, 3 non conformes et 1 fermeture au dossier.
Shelves in the dry storage area and below the counter (across from the walk-in cooler) are in disrepair and are no longer cleanable. The surface is damaged and/or the paint is peeling. Please refinish the storage shelves. Ensure that all surfaces are smooth cleanable and non-absorbent to moisture.
The gaskets/seals around the doors of the pizza prep cooler were broken and damaged. There were large gaps between the door and the side of the cooler which allows for cold air to rapidly escape from the cooler. Repair the gaskets/seals around the doors. Ensure that all equipment is maintained in good repair.
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.
SUNRIDGE
Outstanding Violation: Foods stored in the hot holding unit were held below 60C. Alfredo sauce, and meat pasta sauce etc. were stored at 31C to 57C. Staff directed to reheat the foods to 74C and then place in the hot holding units. Stop placing the hot food in double inserts in the hot holding unit. Ensure that all high risk foods are stored at 60C or above when hot holding. Please ensure that the hot holding unit is working properly.
1. Shelves in the dry storage area and below the counter (across from the walk-in cooler) are in disrepair and are no longer cleanable. The surface is damaged and/or the paint is peeling. Please refinish the storage shelves. Ensure that all surfaces are smooth cleanable and non-absorbent to moisture., , 2. Tiles on the floor in the dry storage room are damaged and missing. Please repair. Ensure that all floors are smooth, cleanable and in good repair.
The gaskets/seals around the doors of the pizza prep cooler were broken and damaged. There were large gaps between the door and the side of the cooler which allows for cold air to rapidly escape from the cooler. Repair the gaskets/seals around the doors. Ensure that all equipment is maintained in good repair.
0ppm sanitizer was measured in all cleaning cloth buckets and sanitizer spray bottles suggesting that there is a problem with the chemical dispenser. Please contact have the chemical dispenser serviced. Ensure that an approved sanitizing solution is available whenever food handling is occurring.
1. Pizza prep cooler was maintaining 6.7C to 9C (air temperature). Please service the cooler. Ensure that it is maintaining 4C or less., , 2. Inserts of sliced meat in the pizza prep cooler were filled above the fill line. The external temperature of the meat was 8C to 11C. Do not overfill the inserts of food in the prep cooler. Ensure that all high risk foods are stored at 4C or less when cold holding. , , 3. Foods stored in the hot holding unit were held below 60C. Gravy, Alfredo sauce, meat pasta sauce etc. were stored at 31C to 45C. Staff directed to reheat the foods to 74C and then place in the hot holding units. Stop placing the hot food in double inserts in the hot holding unit. Ensure that all high risk foods are stored at 60C or above when hot holding.
1. Shelves in the dry storage area and below the counter (across from the walk-in cooler) are in disrepair and are no longer cleanable. The surface is damaged and/or the paint is peeling. Please refinish the storage shelves. Ensure that all surfaces are smooth cleanable and non-absorbent to moisture., , 2. Tiles on the floor in the dry storage room are damaged and missing. Please repair. Ensure that all floors are smooth, cleanable and in good repair., , 3. Faucet at the hand wash station in the bar is leaking. Please repair. Ensure that all plumbing is maintained in good repair.
The gaskets/seals around the doors of the pizza prep cooler were broken and damaged. There were large gaps between the door and the side of the cooler which allows for cold air to rapidly escape from the cooler. Repair the gaskets/seals around the doors. Ensure that all equipment is maintained in good repair.
Thick build-up of black grime/dust on the ceiling and some of the walls in the kitchen. Please clean. Increase frequency of cleaning in this area.