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Pomeroy Inn & Suites

4111 51 Street Vermilion AB T9X 0B4 · Food - General

Official record from Alberta →

Inspection summary

Pomeroy Inn & Suites has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on June 19, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 once on June 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on June 19, 2025. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed that premise had cleaning and sanitizing products mixed up, discussed this with manager present, Katie. - Solutions to be properly mixed in correct bottles and verified (use of test strips).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Kitchen counters are still not repaired, visible surface damage by sink on counter edge, as well as damaged cabinet doors around sink.- Wall surface by dishwashing area still has visible damage/signs of wear.- Discussed with site manager present about current timeline to have requested repairs completed, indicated they are waiting on proposals.- May need further action -
  2. Monitoring 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?
      • - Kitchen counter still has not been repaired, visible surface damage by sink on counter edge, as well as damaged cabinet doors around sink.- Wall surface by dishwashing area has visible damage/signs of wear.- Discussed with kitchen staff member present concern.- May need further action -
  3. Monitoring 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?
      • - Kitchen counter still has not been repaired, visible surface damage by sink, as well as damaged cabinet doors around sink.- Wall surface by dishwashing area has visible damage/signs of wear.- Informed premise manager they need to have above indicated damaged surfaces properly repaired.
  4. Monitoring 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?
      • - Kitchen counter has visible surface damage by sink, as well as damaged cabinet doors around sink.- Wall surface by dishwashing area has visible damage/signs of wear.- Request that operators have above indicated damaged surfaces properly repaired.

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