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Palomino Smokehouse

109 7 Avenue SW Calgary AB T2P 0W5 · Food - General

Official record from Alberta →

Inspection summary

Palomino Smokehouse has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on April 15, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 across 2 separate inspections, most recently on April 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 7 times across 4 separate inspections, most recently on April 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 27, 2025. 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.

6 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for the main kitchen dishwasher were not able to be located at the time of the inspection. The head chef emailed a photo of the obtained chlorine test strips a few hours after the inspection.Please ensure test strips are readily available and used daily to test the dishwashers sanitizing rinse concentration (100ppm).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed under and behind equipment throughout the kitchen and bar. Please ensure a deep clean of the floors under and behind equipment especially in the hard-to-reach areas is routinely done to ensure the facility is kept in a clean and sanitary state.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • The lighting levels in the dry storage area in the basement is too low. Difficult to see food storage conditions. Lighting should be at an adequate level to facilitate cleaning and monitoring of pests. Please install more lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceiling in the walk-in cooler. All areas must be maintained in a clean and sanitary manner to protect food from contamination where it is stored below. Please clean.
  4. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the main bar is not dispensing adequate concentrations of iodine. The glass washer must dispense 12.5 -25ppm of iodine to effectively sanitize glassware. Service the glass washer and refrain from using it until it has been repaired. Use the main dishwasher to clean and sanitize glassware.
    • 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 lighting levels in the dry storage area in the basement is too low. Difficult to see food storage conditions. Lighting should be at an adequate level to facilitate cleaning and monitoring of pests. Please install more lights.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is mold growing in the ice machine.The ice machine must be maintained in a clean and sanitary manner to prevent contamination of ice.Discontinue the use of the ice machine, discard the ice, then clean and sanitize. Refrain from using the ice machine until it has been thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceiling in the walk-in cooler. All areas must be maintained in a clean and sanitary manner to protect food from contamination where it is stored below. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceilings in the main service line. All areas must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. Please clean.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *EDGES ALONG FLOOR/WALL JUNCTION IN MAIN FLOOR WASHROOM HAVE A SMALL BUILDUP OF DUST/DEBRIS*
  6. Monitoring Inspection

    0 infractions

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