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Nick's Lounge

5117 50 Avenue Bonnyville AB T9N 2G3 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 mechanical ventilation system (range hood) was observed to be past its scheduled maintenance date of February 2026.Ensure that an appointment is scheduled for servicing of the range hood, along with the associated fire suppression system, to ensure it is professionally maintained on a routine basis.Additionally, ensure that filters are manually cleaned, sanitized, and maintained in a clean condition at all times.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple cooler units including walk-in cooler were not equipped with refrigerator thermometers for routine temperature monitoring.Ensure that all cooler units are equipped with refrigerator thermometers to allow for regular temperature verification.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration was measured at 0 ppm during the sanitizing cycle of the dishwasher. Staff indicated that the required supplies have already been ordered.Staff were advised to use the manual dishwashing sink for sanitizing using a 100ppm chlorine solution until the dishwasher chemical supply is restocked.Ensure that the sanitizer supply is replenished and that the dishwasher achieves the required chlorine concentration of 100ppm prior to resuming use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips used to measure the concentration of QUAT sanitizer solution for sanitizing food contact surfaces, as well as iodine-based sanitizer for the glass washer in the bar, were not available at the time of inspection.Obtain appropriate test strips designed to measure the concentration of QUAT and iodine-based sanitizer solutions used in food premises.
    • 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 mechanical ventilation system (range hood) was observed to be past its scheduled maintenance date of February 2026.Ensure that an appointment is scheduled for servicing of the range hood, along with the associated fire suppression system, to ensure it is professionally maintained on a routine basis.Additionally, ensure that filters are manually cleaned, sanitized, and maintained in a clean condition at all times.
  3. Initial Inspection

    0 infractions