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Fairmont Palliser

133 9 Avenue SW Calgary AB T2P 2M3 · Food - General

Official record from Alberta →

Inspection summary

Fairmont Palliser has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 9, 2024. The most recent inspection, on March 24, 2026, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 3 times across 2 separate inspections, most recently on March 24, 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 March 24, 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. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was empty at the hand sink located near the East side of the main kitchen. The paper towel was restocked at the time of the inspection. Please ensure all hand sinks are always stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime and debris was observed under and behind the cook line in the main kitchen. Please clean under and behind the equipment and add it to a regular cleaning schedule.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were stored in a basket for the northeast corner hand washing sink. Please install a proper paper towel dispenser for this hand washing sink to protect the paper towel from contamination. Loose paper towels can become easily contaminated and can result in the spread of pathogens.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cold tap at the hand washing sink located in the cold kitchen was not operational at the time of the inspection. Please repair the tap such that both hot and cold water are available at the hand washing sink and the plumbing is in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of food debris, grease, and grime were observed behind the two cook lines. Please clean the indicated areas and add them to a regular cleaning schedule.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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