Conc D - 2016 Airport Road NE · CALGARY INTERNATIONAL AIRPORT
Vin Room YYC Airport is in the CALGARY INTERNATIONAL AIRPORT neighbourhood. CALGARY INTERNATIONAL AIRPORT, Calgary has 139 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 96 (69%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since June 26, 2025, with 4 passes and 0 closures on record.
Basement prep kitchen - Personal items were stored on a prep table and a shelf for dry storage., , During the inspection, personal items were placed in an area away from food handling and food storage.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
1) Basement prep kitchen - There were cardboard shelf liners for dry storage., , Remove cardboard shelf liners. Use shelf liners that are smooth, non-absorbent to moisture and easy to clean., , 2) Basement prep kitchen - Lighting in the walk-in cooler was inadequate., , Provide adequate lighting in the walk-in cooler.
Quat sanitizer measured over 400 ppm., , Use quat sanitizer at 200 ppm.
There was no splashguard protection between the hand sink and line cooler with a prep surface., , Install a washable splashguard between equipment with a minimum height of 12 inches.
Spray bottles that contained quat sanitizer were not labeled to indicate their contents., , Label all chemical bottles.
1) Margarine was stored at room temperature. It measured 24C. It was removed from temperature control approximately 4 hours ago., , Keep margarine refrigerated as per manufacturer's instructions or keep margarine at room temperature for a maximum for 2 hours. Discard any remaining product after the 2-hour period. The preparation time and discard time must be properly documented. , , 2) 2% milk and creamer measured 17-18C in the bar cooler. The cooler had an ambient temperature of less than 4C., , Store perishable foods out of the temperature danger zone (4 to 60C).
Foodservice foil was blocking a kitchen hand sink., , Remove foodservice foil from the hand sink. Hand sinks must be accessible at all times.
1) Food and saran wrap were stored on a grease interceptor., , Keep grease interceptors free of items on top. Store food and food service supplies in a clean and sanitary manner., , 2) There was a portion cup floating in a jug of iced water for preparing tempura mix., , Handle iced water in a manner that prevents highly touched surfaces from being in contact with water.
The dishwasher sanitizer concentration was monitored monthly by a technician., , Monitor the dishwasher sanitizer daily with test strips.
A ceiling tile in the cook line was damaged., , Replace with a light-colored ceiling tile that is smooth, non-absorbent to moisture and easy to clean.
The walk-in cooler door latch was covered with masking tape for safety reasons., , Remove the masking tape. Implement a solution that does not compromise cleaning.
Debris had accumulated in the hard-to-reach areas of the walk-in cooler., , Clean the floor including under shelving.