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Anejo Restaurant

2 - 2116 4 Street SW Calgary AB T2S 1W7 · Food - General

Official record from Alberta →

Inspection summary

Anejo Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on March 17, 2026, recorded 1 infraction.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on March 17, 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?

  • 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 32 times across 9 separate inspections, most recently on March 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 16, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Several flies observed in the bar area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
  2. Monitoring Inspection

    2 infractions

    • 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?
      • Several flies observed in the bar area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in hard to reach areas under equipment and lower walls. Ensure these areas are cleaned.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A glass rinser is installed near the ice storage in the bar area. The ice does not have a cover, nor is there a barrier to protect the ice from contamination. The operator stated the ice is used for customer drinks. Ice is considered as a food and must be protected from contamination.Install a barrier to protect the ice from splashes and droplets when using the glass rinser or move the glass rinser at least 1 meter away from the ice.
    • 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?
      • Several flies observed in the bar area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the downstairs prep area is in a poor shape. Repair or replace damaged flooring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some baseboards missing from the west wall of the basement food preparation area (close to the basement hand wash sink).Replace the missing baseboards.
  5. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the downstairs prep area is in a poor shape. Repair or replace damaged flooring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some baseboards missing from the west wall of the basement food preparation area (close to the basement hand wash sink).Replace the missing baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor underneath equipment on the east side of the cookline.Clean the floor underneath equipment on the east side of the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both sets of steel stairs had grease accumulation.Clean the stairs and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area east side of the facility where staff personal items are stored had soil accumulation and required reorganizing.Reorganize and clean the area on the east side of the facility where staff personal items are stored.
  6. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the downstairs prep area is in a poor shape. Repair or replace damaged flooring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some baseboards missing from the west wall of the basement food preparation area (close to the basement hand wash sink).Replace the missing baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor underneath equipment on the east side of the cookline.Clean the floor underneath equipment on the east side of the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both sets of steel stairs had grease accumulation.Clean the stairs and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area east side of the facility where staff personal items are stored had soil accumulation and required reorganizing.Reorganize and clean the area on the east side of the facility where staff personal items are stored.
  7. Demand Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A vegetable slicer was being stored in the basin of the basement food preparation space hand wash sink.The vegetable slicer was removed from the hand wash sink. Ensure that hand wash sinks are free of obstructions and only used for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no cold water available at the two compartment dishwashing sinks.Repair the cold water tap a the two compartment dishwashing sinks to restore cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some baseboards missing from the west wall of the basement food preparation area (close to the basement hand wash sink).Replace the missing baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the downstairs prep area is in a poor shape. Repair or replace damaged flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some damaged stone bowls.Discard damaged stone bowls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both sets of steel stairs had grease accumulation.Clean the stairs and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area east side of the facility where staff personal items are stored had soil accumulation and required reorganizing.Reorganize and clean the area on the east side of the facility where staff personal items are stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor underneath equipment on the east side of the cookline.Clean the floor underneath equipment on the east side of the cookline.
  8. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
  9. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
  10. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
  11. Risk Management Inspection

    8 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previous infractions:1. Broken tiles observed on the main cooking line. 2. Flooring in the downstairs prep area is in a poor shape. 3. Paint chipping in the downstairs prep area above the dry storage shelves. 4. Baseboards were missing in a few areas throughout the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the kitchen.Replace missing ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a damaged area of wall on the north side of the kitchen (to the right of an upper storage shelf, to the west of the ventilation canopy).Repair the damaged area of wall. Ensure that the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was one electrical outlet missing a wall plate on the south side in the main kitchen (close to the rational ovens).Install a wall plate on the outlet missing a wall plate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a damaged wall on the south side close to the rational ovens.Repair the damaged wall. Ensure that the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a damaged wall on the east side of the basement food preparation space (close to the hand wash sink).Repair the damaged wall. Ensure that the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dishwasher racks have black film accumulated.Either scrub clean the dishwasher racks, or obtain new dishwasher racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil and debris accumulation on the floor underneath and behind equipment and shelves in the back storage room (room with the ice machine).Clean floors underneath and behind equipment and shelving in the back storage room. Ensure this area is cleaned on a regular basis.

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