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Nick's Lounge

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

Official record from Alberta →

Inspection summary

Nick's Lounge has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 22, 2026. The most recent inspection, on July 2, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on June 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 2, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

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

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