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Partners Restaurant & Lounge

30 - 7740 18 Street SE Calgary AB T2C 2N5 · Food - General

Official record from Alberta →

Inspection summary

Partners Restaurant & Lounge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on May 7, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on May 7, 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 May 7, 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 once on June 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher is not being tested. - Ensure to test the dishwasher at least once everyday and maintain a record.
    • 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 shelves in the dry storage area were lined with cardboard. - Ensure to remove the cardboard, and line shelves with something that is smooth, easily cleanable and non-absorbent to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The ventilation canopy had grease build up.2) White freezer opposite cook line near prep coolers had food stains. 3) Seren wrap machine had significant dust and debris build up. 4) Oven wall had significant grease and food debris build up. - Clean the aforementioned areas.
  2. 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 back shelving unit/counter near the dish washer has raw wood exposed. Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of debris in the following areas:- One shelf where tortilla chips are stored by the dishwasher.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff was diluting the quat sanitizer with water before placing it in utensil storage areas and sanitizer bucket. Sanitizer measured 0ppm. Do not dilute sanitizer as it is calibrated at the dispenser to the appropriate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A baking pan with fries on top of it was placed on the garbage bin. Do not use the garbage bin for food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine in the glasswasher measured 0ppm. CDI.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of debris in the following areas:- dry storage bins.- One shelf where tortilla chips are stored by the dishwasher. - Dishwasher racks.- There was glass in the beer glass cooler. Ensure these areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure to clean the following area:Walkin freezer floor.
  4. Monitoring 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)?
      • Iodine test strips were not available for glass washer in bar area during inspection.Ensure to get Iodine test strips to confirm the concentration of in the glass washer at rinse cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure to clean the following area:Walkin freezer floor.One of the air vent in the kitchen.

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