LOWER - 622 8 Avenue SW · DOWNTOWN COMMERCIAL CORE
6 novembre 2025
Non conformeNovember 6th, 2025: , The landlord has installed a new tankless water heater that serves the facility. The water heater needs to be turned up to allow the dishwasher to reach 71C at the dish level. The operator has asked the landlord to send a plumber to come and adjust the water heater temperature. Until then the facility is manually washing and sanitizing all dishes in the three-compartment sink. , , **Outstanding**, The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64.7-68.7°C (tested 4 times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
Vern's se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 470 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 29 novembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
November 6th, 2025: , The landlord has installed a new tankless water heater that serves the facility. The water heater needs to be turned up to allow the dishwasher to reach 71C at the dish level. The operator has asked the landlord to send a plumber to come and adjust the water heater temperature. Until then the facility is manually washing and sanitizing all dishes in the three-compartment sink. , , **Outstanding**, The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64.7-68.7°C (tested 4 times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
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.
DOWNTOWN COMMERCIAL CORE
The bleach-water (chlorine) sanitizer spray solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
Chlorine sanitizer solution was measured at 0 ppm at the time of inspection. , - Operator remade and retested the chlorine sanitizer at 100 ppm. , , **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.
**Outstanding**, The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64.7-68.7°C (tested 4 times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
**Outstanding**, A maximum-registering thermometer was not available on-site to test the dishwasher temperature. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level daily before use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
Multiple drain flies were observed in the main kitchen and bar area. , , **Please clean and disinfect all the affected area. , **Ensure above areas are kept dry to prevent further fly activity.
1. Floor tiles in the bar area were in disrepair. , , **Please repair., , 2. The light cover in the kitchen was broken. , , **Please replace/repair.
The back room in the bar area was heavily cluttered and disorganized. , , **Please clean and organize the above mentioned area.
The bleach-water (chlorine) sanitizer spray solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.
A refrigeration unit, being the prep cooler in the kitchen, was measured at 12°C. High-risk food items, including cut vegetables, sauces, and milk and cheese products, were being stored in the cooler. These food items were discarded during the inspection. The inspector informed the operator that all high-risk food items must be stored at or below 4°C. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below. , **FIX THE REFRIGERATION UNIT.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64.7-68.7°C (tested 4 times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
The paper towel dispenser in the kitchen and in the bar station was not functional. The inspector informed the operator that all paper towels must be placed in suitable dispenser, so they remain protected from contamination.
The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times.
A maximum-registering thermometer was not available on-site to test the dishwasher temperature. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level daily before use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
Soda syrup is leaking onto the floor in the bar area., - Please clean this area and ensure syrup bibs are not leaking., - Operator is aware of the situation and is working on finding a solution for the syrup leak.