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Partners Restaurant & Lounge

3715 61 Avenue SE Calgary AB T2C 1V5 · Food - General

Official record from Alberta →

Inspection summary

Partners Restaurant & Lounge has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on August 20, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 29 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 6 times across 5 separate inspections, most recently on August 6, 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)?

  • 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 5 times across 5 separate inspections, most recently on August 6, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 12, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 5 separate inspections, most recently on August 20, 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?

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.

9 inspections

  1. Monitoring 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 floor in the walk-in cooler and freezer was in disrepair. - Repair the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ventilation canopy had grease built up.- Clean the vents.2) The cutting boards had deep groves. - Replace or resurface the cutting boards.
  2. 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)?
      • No Quats test strips were available for measuring the sanitizing agent concentration of the glass dishwasher and food contact surfaces in the bar area.-Ensure the test strips are available for measuring the sanitizing agent concentration.
    • 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?
      • The outside door and screen of the kitchen, beside the beer bottles had gap at the bottom. -Seal the gap beneath the screen door and outside door to prevent pest entrance.
  3. 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)?
      • No Quats test strips were available for measuring the sanitizing agent concentration of the glass dishwasher and food contact surfaces in the bar area.-Ensure the test strips are available for measuring the sanitizing agent concentration.
    • 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?
      • The outside door and screen of the kitchen, beside the beer bottles had gap at the bottom. -Seal the gap beneath the screen door and outside door to prevent pest entrance.
  4. Risk Management 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)?
      • No Quats test strips were available for measuring the sanitizing agent concentration of the glass dishwasher and food contact surfaces in the bar area.-Ensure the test strips are available for measuring the sanitizing agent concentration.
    • 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?
      • The outside door and screen of the kitchen, beside the beer bottles had gap at the bottom. -Seal the gap beneath the screen door and outside door to prevent pest entrance.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no dedicated mop sink in the facility. Operator stated dirty mop water is usually discarded in the kitchen.-Discard dirty mop water into a washroom.-Install a mop sink for easy use
  5. Risk Management Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of tomatoes juice (Heinz) was found on the dry storage. -Ensure all cans are inspected, and food in dented cans are not used for food preparation
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. The cutting boards had stain and dirt build up.- Ensure cutting boards used for food surfaces is maintained in clean and sanitary manner to prevent cross contamination.2. Personal item (water bottle) was stored on food prep. counter.Ensure personal items are stored away from prep table to prevent cross contamination
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Iodine and Quats test strips were available for measuring the sanitizing agent concentration of the glass dishwasher and food contact surfaces in the bar area.-Ensure the test strips are available for measuring the sanitizing agent concentration.
    • 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?
      • The outside door and screen of the kitchen, beside the beer bottles had gap at the bottom. -Seal the gap beneath the screen door and outside door to prevent pest entrance.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed at the facility had expired.-Ensure valid permit is displayed in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (Outstanding deficiency)1. Light covers were missing in the dry food storage area.- Install light covers.2. Shelving units in walk-in freezer appeared rusty.Ensure to refinish or replace shelves in the freezer.3. Baseboards were missing and or peeling off (in equipment storage area and around dishwashing area.-Check the baseboards throughout the facility, complete the necessary repairs as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Outstanding deficiency)Ice machine lid was cracked.- Replace the ice machine lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The dough mixer had build-up of food debris on it.-Clean the clean in place equipment and sanitize.2. The cutting boards used for food preparation in the kitchen had lots of Knives grooves and discoloration.-Clean and bleach the cutting boards or replace the boards.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • (Outstanding deficiency)The mop buckets were stored clean equipment storage room.- Ensure to store mop bucket in mop sink or designated area.
  6. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of tomatoes juice (Heinz) was found on the dry storage. -Ensure all cans are inspected, and food in dented cans are not used for food preparation
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning clothes were left at the food preparation board outside the sanitizing bucket. Operator constituted 100ppm chlorine solution for some of the cleaning clothes.-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure dirty cleaning clothes are laundered and stored in the sanitizing bucket when not in use to prevent bacteria growth and cross contamination of clean surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. The cutting boards had stain and dirt build up.- Ensure cutting boards used for food surfaces is maintained in clean and sanitary manner to prevent cross contamination.2. Personal item (water bottle) was stored on food prep. counter.Ensure personal items are stored away from prep table to prevent cross contamination
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled it as bleach after 100ppm of chlorine sanitizer were measured.-Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Iodine and Quats test strips were available for measuring the sanitizing agent concentration of the glass dishwasher and food contact surfaces in the bar area.-Ensure the test strips are available for measuring the sanitizing agent concentration.
    • 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?
      • The outside door and screen of the kitchen, beside the beer bottles had gap at the bottom. -Seal the gap beneath the screen door and outside door to prevent pest entrance.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed at the facility had expired.-Ensure valid permit is displayed in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (Outstanding deficiency)1. Light covers were missing in the dry food storage area.- Install light covers.2. Shelving units in walk-in freezer appeared rusty.Ensure to refinish or replace shelves in the freezer.3. Baseboards were missing and or peeling off (in equipment storage area and around dishwashing area.-Check the baseboards throughout the facility, complete the necessary repairs as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Outstanding deficiency)Ice machine lid was cracked.- Replace the ice machine lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The dough mixer had build-up of food debris on it.-Clean the clean in place equipment and sanitize.2. The cutting boards used for food preparation in the kitchen had lots of Knives grooves and discoloration.-Clean and bleach the cutting boards or replace the boards.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • (Outstanding deficiency)The mop buckets were stored clean equipment storage room.- Ensure to store mop bucket in mop sink or designated area.
  7. Monitoring Inspection

    3 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?
      • **Violations still exist**1. Light covers were missing in the dry food storage area.- Install light covers.2. Shelving units in walkin freezer appeared rusty.Ensure to refinish or replace shelves in the freezer.3. Baseboards were missing and or peeling off (in equipment storage area and around dishwashing area.-Check the baseboards throughout the facility, complete the necessary repairs as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine lid was cracked.- Replace the ice machine lid.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The mop buckets were stored clean equipment storage room.- Ensure to store mop bucket in mop sink or designated area.
  8. Monitoring Inspection

    3 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?
      • 1. Light covers were missing in the dry food storage area.- Install light covers.2. Shelving units in walkin freezer appeared rusty.Ensure to refinish or replace shelves in the freezer.3. Baseboards were missing and or peeling off (in equipment storage area and around dishwashing area.-Check the baseboards throughout the facility, complete the necessary repairs as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strainer was observed during inspection.- The strainer was discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed behind the shelving unit on the floor in dry storage and also behind and under the cooking grill and stoves.- Clean the hard-to-reach areas.
  9. Risk Management Inspection

    0 infractions

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