Skip to content
Loading map…

Acclaim Hotel and Pacini Restaurant - Restaurant

123 Freeport Boulevard NE Calgary AB T3N 0A3 · Food - General

Official record from Alberta →

Inspection summary

Acclaim Hotel and Pacini Restaurant - Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 5, 2025. The most recent inspection, on July 31, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 4 separate inspections, most recently on July 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on July 14, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on July 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 5 separate inspections, most recently on July 31, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on July 31, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 5 o' clock cafe and lounge - Sanitizer pails and spray bottles were observed in front of the hand sink.Items that had obstructed the hand sink were removed during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Banquet servery - Water from the tap was spraying out of the hand sink basin.Repair the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Banquet servery - There was dirt on the ice scoop. It was placed directly on a surface of the ice machine with mineral buildup.Clean and sanitize the ice scoop and store it in a clean and sanitary manner.2) Pacini - A couple pizza wooden boards had deep cracks and can no longer be easily cleaned and sanitized.Replace any damaged equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Banquet servery - There was a buildup of debris in the corner under the dishwasher.2) Pacini - There was a buildup of dirt on the floor by the dessert cooler.Clean the floors including hard to reach areas.
  2. Demand Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pacini - Ham, cheese, hollandaise sauce and yogurt measured between 11 to 16C in the small prep cooler.2) Pacini - Sausages and meatballs measured 11C and 13C in the cooler by the deep fryer. These foods were stored above the fill lines of insert containers.3) Pacini - Sausages, cheese and mushrooms measured between 9.5 to 13.6C in the cooler by the pasta boiling station.4) Basement kitchen - Goat cheese and sliced cheese in the walk-in cooler measured 9-10C. Perishable foods discarded.Do not store food past the fill lines of insert containers.Store perishable foods at 4C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pacini - Garlic and plain bread spread measured 18C and 20C. Store perishable condiments at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Pacini - The high temperature dishwasher measured at a maximum temperature of 67C in the first 3 cycles and 63C in the 4th cycle.Repair the dishwasher so that it meets cleaning and sanitizing requirements such as minimum 71C in the final rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Pacini and 5' o clock cafe and lounge - Testing equipment was not available for monitoring the high temperature dishwashers. Provide testing equipment and monitor the dishwashers daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Banquet servery - The motion sensored paper towel dispenser was not operational.Battery was replaced during the inspection.2) Pacini - The hand sink behind the self-serve bread station was equipped with hand sanitizer instead of hand soap.Hand soap was provided during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Banquet servery - Mouse droppings were observed along the walls by the dishwasher and ice machine.Safely remove mouse droppings and disinfect contaminated areas.2) Banquet servery and Pacini- There was a gap on the bottom of the exterior door.Repair or replace the weatherstripping.3) Banquet servery - Dead flies were observed on sliding door tracks of cold holding equipment.Remove flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) 5'o clock cafe and lounge - There was a hole in the ceiling above pop bibs.A cover was installed during the inspection.2) Banquet servery - There was a hole in the ceiling by the hand sink.Repair the ceiling.3) Banquet servery - Water from the tap was spraying out of the hand sink basin.Repair the tap.4) Pacini and basement kitchen - Sections of the ceiling were opened due to tiles not in place.Re-position the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Banquet servery - Debris had accumulated on the bottom shelf of the milk and cream cooler.Clean the cooler.2) Banquet servery - There was dirt on the ice scoop.The ice scoop was cleaned and sanitized in the dishwasher during the inspection.3) Pacini - The knob dial of the food slicer was covered with duct tape.Remove duct tape and repair or replace any damaged parts.4) Pacini - The food slicer had food debris on the back of the blade.Disassemble the food equipment. Clean and sanitize all parts.5) Pacini - A couple pizza wooden boards were cracked and can no longer be easily cleaned and sanitized.Replace any damaged equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Banquet servery - There was a buildup of debris along the walls by the dishwasher and ice machine.2) Pacini - There was a buildup of debris on the floor by the dessert cooler.3) Basement kitchen - Grease and debris were observed under and behind cooking equipment.Clean the floors including hard to reach areas.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable condiments made with modified margarine such as pesto, garlic, tomato, and basil mixtures were observed stored at room temperature in the front service area.Perishable condiments must be stored either cold at 4C (40F) or below, or hot at 60C (140F) or above to prevent bacterial growth. Discard any portions that have been stored at room temperature
    • 15. Is the facility free of a pest infestation?
      • **Outstanding violation June 24th 25**The operator informed the Public Health Inspector of their intention to place pest control tape around the food handling area to manage flies.The Public Health Inspector informed the operator that pest control tape must not be used within food handling areas. The operator was advised to implement alternative, fly control measures.Previous violation:There were fruit flies observed around the sandwich cooler and dishwasher area. Pest control monitoring is provided by one man and ladybug LTD. The most recent report dated April 21st 25 was reviewed and it indicated that there were no pest activity.Contact the pest control company to notify them of the finding, set up fruit fly controls to abate the situation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding violation June 24th 25**Some shelving in the facility has been resurfaced; however, not all shelving surfaces are smooth, non-absorbent, and easily cleanable as required.Resurface all shelving to ensure it is smooth, non-absorbent, and easily cleanablePrevious violation Raw wood was used as shelving units for the dry food storage located at the basement. Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable condiments made with modified margarine such as pesto, garlic, tomato, and basil mixtures were observed stored at room temperature in the front service area.Perishable condiments must be stored either cold at 4C (40F) or below, or hot at 60C (140F) or above to prevent bacterial growth. Discard any portions that have been stored at room temperature
    • 15. Is the facility free of a pest infestation?
      • **Outstanding violation June 24th 25**The operator informed the Public Health Inspector of their intention to place pest control tape around the food handling area to manage flies.The Public Health Inspector informed the operator that pest control tape must not be used within food handling areas. The operator was advised to implement alternative, fly control measures.Previous violation:There were fruit flies observed around the sandwich cooler and dishwasher area. Pest control monitoring is provided by one man and ladybug LTD. The most recent report dated April 21st 25 was reviewed and it indicated that there were no pest activity.Contact the pest control company to notify them of the finding, set up fruit fly controls to abate the situation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding violation June 24th 25**Some shelving in the facility has been resurfaced; however, not all shelving surfaces are smooth, non-absorbent, and easily cleanable as required.Resurface all shelving to ensure it is smooth, non-absorbent, and easily cleanablePrevious violation Raw wood was used as shelving units for the dry food storage located at the basement. Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violation June 24th 25**The following areas require cleaning:- Under and around the dishwasher including walls and floors. - Around the grease interceptor and dishwashing area. Clean the aforementioned areas.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The seal around the door of the sandwich cooler was coming off, and the unit was maintaining an ambient temperature between 10C and 11C. The operator was asked to move all food items to a different cooler. Replace or repair the seal. Service the cooler and ensure it is able to maintain a temperature of 4C or less.
    • 15. Is the facility free of a pest infestation?
      • ***Outstanding violation observed May 5th 25***There were fruit flies observed around the sandwich cooler and dishwasher area. Pest control monitoring is provided by one man and ladybug LTD. The most recent report dated April 21st 25 was reviewed and it indicated that there were no pest activity.Contact the pest control company to notify them of the finding, set up fruit fly controls to abate the situation. Previous violation:Flies were observed flying in the kitchen area particularly around the sandwich prep area.Contact your pest technician right away.Install UV flylight to attract the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood was used as shelving units for the dry food storage located at the basement. Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Under and around the dishwasher including walls and floors. - Around the grease interceptor and dishwashing area. - under and around the cookline and between cooking equipment. - The body of the ice machine Perform a deep clean of the facility and pay attention to the aforementioned areas.

Nearby inspected facilities

Own this business? Add a badge to your website