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6IX Lounge

200 - 638 6 Avenue SW Calgary AB T2P 0S4 · Food - General

Official record from Alberta →

Inspection summary

6IX Lounge has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on February 21, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 5 times across 4 separate inspections, most recently on March 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 5 separate inspections, most recently on February 21, 2026. For example: 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 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 5 times across 5 separate inspections, most recently on March 27, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • AHS Food handling permit was not posted, ensure the permit is posted. Corrected during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 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.
    • 09. Are chemicals stored and handled in a safe manner?
      • 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.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 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.
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 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.
    • 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?
      • 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.
  5. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both the bar and kitchen high-temperature sanitizing dishwashers did not meet a satisfactory sanitizing temperature after three runs. Bar dishwasher: 34C, 58C, 61CKitchen dishwasher: 47C, 54C, 58CAdditionally, 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.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 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.
    • 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?
      • 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.
  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both the bar and kitchen high-temperature sanitizing dishwashers did not meet a satisfactory sanitizing temperature after three runs. Bar dishwasher: 34C, 58C, 61CKitchen dishwasher: 47C, 54C, 58CAdditionally, 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.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 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.
    • 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?
      • 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.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 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.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both the bar and kitchen high-temperature sanitizing dishwashers did not meet a satisfactory sanitizing temperature after three runs. Bar dishwasher: 34C, 58C, 61CKitchen dishwasher: 47C, 54C, 58CAdditionally, 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.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 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.
    • 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?
      • 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.
    • 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?
      • 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.

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