Nick's Restaurant & Lounge
A - 5108 47 Avenue Vermilion AB T9X 1J6 · Food - General
Inspection summary
Nick's Restaurant & Lounge has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on January 9, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 May 27, 2025. 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 once on February 15, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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.
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Basement freezers = -20 to -34ºC- Basement walk in cooler = 1ºC- Kitchen walk in freezers = -17 to -28ºC- Chest coolers throughout kitchen = 1 to 4ºC- Hot holding in kitchen (3 units) = 62 to 87ºC- Walk in cooler kitchen (north) = 3ºC- Kitchen walk in cooler (south) = Temperatures elevated in cooler up to 10ºC. High risk foods removed/discarded from cooler at this time, unit to be serviced as discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- - Basement cooler requires thorough cleaning, includes walls and shelving.
- 23. Is the facility maintained in a clean and sanitary condition?
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