CalgaryDOWNTOWN COMMERCIAL CORE
200 - 638 6 Avenue SW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 février 2026
AHS Food handling permit was not posted, ensure the permit is posted. , , Corrected during inspection.
6IX Lounge se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 682 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 471 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Nanta Karaoke & Bar
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 9 fois depuis le 11 octobre 2023, avec 3 conformes, 5 non conformes et 1 fermeture au dossier.
1 infraction
AHS Food handling permit was not posted, ensure the permit is posted. , , Corrected during inspection.
Aucune infraction
3 infractions
The facility was using a Mr. Clean multi-surface cleaner and a detergent to clean and sanitize food contact surfaces. , , These are not approved sanitizers. The only approved sanitizers are: , - 100ppm chlorine (bleach) solution , - 200ppm quat solution , , A 100ppm chlorine solution was mixed at the time of the inspection. , , Please determine what sanitizer you are wanting to use, prepare the solution, and ensure the correct test strips are obtained to test and confirm the concentration.
Chemical bottles were unlabeled in the kitchen. , , Please ensure that all chemical bottles including the surface sanitizers are labelled such that the contents can be identified and safely used.
Paper towel was available at the cake/shisha bar area hand sink but was not in a proper dispenser., , Please ensure all hand sinks are always stocked with liquid hand soap, paper towel in a proper dispenser, and hot/cold running water at all times.
2 infractions
Paper towel was available at the hand sinks but was not in a proper dispenser as the wrong rolls had been ordered and did not fit in the current dispensers. , , New rolls of paper towel have been ordered. , , Please ensure all hand sinks are always stocked with liquid hand soap, paper towel in a proper dispenser, and hot/cold running water at all times.
The facilities Food Handling Permit was not posted in the facility. , , please print and post a copy of your valid 2024 Food Handling Permit in a location that is visible to the public.
3 infractions
Both the bar and kitchen high-temperature sanitizing dishwashers did not meet a satisfactory sanitizing temperature after three runs. , , Bar dishwasher: 34C, 58C, 61C, Kitchen dishwasher: 47C, 54C, 58C, , Additionally, the bar dishwasher was out of detergent and the kitchen dishwasher was spraying water out around the door resulting in pooling water around the dishwasher. , , Please have both dishwashers serviced to ensure they are working properly and are capable of sanitizing at a temperature of at least 71C at the dish level. , , Until the dishwashers can be repaired manual dishwashing and sanitizing must be completed.
1) March 12th, 2024: Soap had been stocked at this hand sink but paper towel was not available. Please install a paper towel dispenser and have paper towel always stocked at this hand sink. , , March 5th, 2024: The hand sink in the cake display/ hookah preparation area as not equipped with liquid hand soap or paper towel. , , This sink must be used for hand washing and must be stocked with liquid hand soap, paper towel, and running hot/cold water at all times to allow for proper and frequent hand washing by staff. , , 2) March 12th, 2024: Staff were observed reusing towels at the bar for hand drying. It was previously discussed that if you are going to use reusable towels they must be laundered after every use. Alternatively, paper towel must be used and discarded. Discontinue the reusable towel and switch to paper towel as staff have demonstrated they are reusing the towels. , , Install a paper towel dispenser for the bar hand sink and have it always stocked with paper towel.
3 infractions
Both the bar and kitchen high-temperature sanitizing dishwashers did not meet a satisfactory sanitizing temperature after three runs. , , Bar dishwasher: 34C, 58C, 61C, Kitchen dishwasher: 47C, 54C, 58C, , Additionally, the bar dishwasher was out of detergent and the kitchen dishwasher was spraying water out around the door resulting in pooling water around the dishwasher. , , Please have both dishwashers serviced to ensure they are working properly and are capable of sanitizing at a temperature of at least 71C at the dish level. , , Until the dishwashers can be repaired manual dishwashing and sanitizing must be completed.
1) March 12th, 2024: Soap had been stocked at this hand sink but paper towel was not available. Please install a paper towel dispenser and have paper towel always stocked at this hand sink. , , March 5th, 2024: The hand sink in the cake display/ hookah preparation area as not equipped with liquid hand soap or paper towel. , , This sink must be used for hand washing and must be stocked with liquid hand soap, paper towel, and running hot/cold water at all times to allow for proper and frequent hand washing by staff. , , 2) March 12th, 2024: Staff were observed reusing towels at the bar for hand drying. It was previously discussed that if you are going to use reusable towels they must be laundered after every use. Alternatively, paper towel must be used and discarded. Discontinue the reusable towel and switch to paper towel as staff have demonstrated they are reusing the towels. , , Install a paper towel dispenser for the bar hand sink and have it always stocked with paper towel.
5 infractions
1) No sanitizer was prepared in the kitchen at the time of the inspection. The chef indicated they were out of Quat sanitizer concentrate. , , The facility did have bleach concentrate on-site and a 100ppm chlorine solution was prepared by the chef. The facility has both chlorine and Quat test strips on-site. , , Please ensure either a 200ppm Quat solutions or a 100ppm chlorine solution is always prepared and ready for use when food handling is occurring. , , 2) Two out of three sanitizer bottles located at the bar had a concentration of 0ppm. The third bottle did have a concentration of 100ppm chlorine. , , The two bottles with 0ppm chlorine were dumped at the time of the inspection. , , Please ensure sanitizer solutions are tested daily to ensure the concentration is adequate. ,
Both the bar and kitchen high-temperature sanitizing dishwashers did not meet a satisfactory sanitizing temperature after three runs. , , Bar dishwasher: 34C, 58C, 61C, Kitchen dishwasher: 47C, 54C, 58C, , Additionally, the bar dishwasher was out of detergent and the kitchen dishwasher was spraying water out around the door resulting in pooling water around the dishwasher. , , Please have both dishwashers serviced to ensure they are working properly and are capable of sanitizing at a temperature of at least 71C at the dish level. , , Until the dishwashers can be repaired manual dishwashing and sanitizing must be completed.
Aucune infraction
5 infractions
There was no barrier between the hand sink and the ice well at the bar. , , Please install a barrier at the hand sink to prevent contamination of the ice and ice well.
Both the bar and kitchen dishwasher were not able to be tested at the time of the inspection. , , Please ensure both dishwashers are turned on and operating properly prior to the re-inspection.
Paper towel dispensers were not available for the hand sinks. , , Please ensure all hand sinks are stocked with paper towel in proper dispensers, liquid hand soap, and running hot/cold water.
The facilities Food Handling Permit was not posted in the facility. , , please print and post a copy of your valid 2024 Food Handling Permit in a location that is visible to the public.
The facilities Food Handling Permit was not posted in the facility. , , please print and post a copy of your valid 2024 Food Handling Permit in a location that is visible to the public.
The hand sink in the cake display/ hookah preparation area as not equipped with liquid hand soap or paper towel. , , This sink must be used for hand washing and must be stocked with liquid hand soap, paper towel, and running hot/cold water at all times to allow for proper and frequent hand washing by staff.
The facilities Food Handling Permit was not posted in the facility. , , please print and post a copy of your valid 2024 Food Handling Permit in a location that is visible to the public.
A small deep fryer was set up in the kitchen. , , The kitchen is not equipped with a mechanical ventilation or fire suppression system and the Food Handling Permit clearly indicates that no deep frying or grease producing cooking can take place in the kitchen. , , Remove the deep fryer immediately.
Equipment was still in its packaging and had the plastic film still on it. , , please remove all packaging and plastic film from equipment.
The final cleaning was still in progress at the time of the inspection. , , Please ensure the entire facility is clean and free from construction dust, debris, and materials.