Pampa Brazilian Steakhouse
Centre 10 - 521 10 Avenue SW Calgary AB T2R 0A8 · Food - General
Inspection summary
Pampa Brazilian Steakhouse has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 22, 2025. The most recent inspection, on July 20, 2026, found no infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 2 times across 2 separate inspections, most recently on February 10, 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?
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 3 times across 2 separate inspections, most recently on July 16, 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?
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 3 separate inspections, most recently on July 16, 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 2 times on January 22, 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.
4 inspections
- Risk Management Inspection
0 infractions
- 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?
- There was no hand soap available at the hand wash station closest to the dish pit.Ensure that soap in suitable dispensers are available at all hand wash stations.
- 23. Is the facility maintained in a clean and sanitary condition?
- One urinal in the male washroom was out of service.Plumber is scheduled to fix this today.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- Pest traps were observed throughout the facility but records were not available for review. Please ensure pest control monitoring records are available on-site for review by a Public Health Inspector.
- 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 leak for the waste plumbing of the hand wash sink in the server's station.Have the plumbing leak repaired.
- 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?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food was observed to be stored on the floor in the walk-in cooler. Please ensure food is stored at least 6 inches above the floor to protect from contamination and facilitate proper cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were stored in the bulk containers with the handles in contact with food.Ensure that bulk food utensils are stored in a sanitary manner to prevent contamination of the bulk food.
- 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?
- Pest traps were observed throughout the facility but records were not available for review. Please ensure pest control monitoring records are available on-site for review by a Public Health Inspector.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two metal wire sieves were observed to be broken and have loose metal wires on them. Discard the broken sieves as the loose and broken wires can break off and can contaminate food items. Ensure all equipment is in good condition and free from loose parts.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dipper well at the bar was turned off at the time of the inspection while scoops were being stored in the dipper well. Please ensure that the dipper well is on and has a continuous flow of water when scoops are being stored in it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime and debris were observed under the bar. Please clean the indicated areas and add it to a regular cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?