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Vern's

LOWER - 622 8 Avenue SW Calgary AB T2P 1G4 · Food - General

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Inspection summary

Vern's has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 29, 2024. The most recent inspection, on November 6, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 9 times across 3 separate inspections, most recently on November 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 15, 2025. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 15, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 November 29, 2024. 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 3 times across 2 separate inspections, most recently on August 15, 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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • November 6th, 2025: The landlord has installed a new tankless water heater that serves the facility. The water heater needs to be turned up to allow the dishwasher to reach 71C at the dish level. The operator has asked the landlord to send a plumber to come and adjust the water heater temperature. Until then the facility is manually washing and sanitizing all dishes in the three-compartment sink. **Outstanding**The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64.7-68.7°C (tested 4 times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer spray solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at 0 ppm at the time of inspection. - Operator remade and retested the chlorine sanitizer at 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding**The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64.7-68.7°C (tested 4 times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Outstanding**A maximum-registering thermometer was not available on-site to test the dishwasher temperature. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level daily before use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Multiple drain flies were observed in the main kitchen and bar area. **Please clean and disinfect all the affected area. **Ensure above areas are kept dry to prevent further fly activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles in the bar area were in disrepair. **Please repair.2. The light cover in the kitchen was broken. **Please replace/repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back room in the bar area was heavily cluttered and disorganized. **Please clean and organize the above mentioned area.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer spray solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the prep cooler in the kitchen, was measured at 12°C. High-risk food items, including cut vegetables, sauces, and milk and cheese products, were being stored in the cooler. These food items were discarded during the inspection. The inspector informed the operator that all high-risk food items must be stored at or below 4°C. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below. **FIX THE REFRIGERATION UNIT.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64.7-68.7°C (tested 4 times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A maximum-registering thermometer was not available on-site to test the dishwasher temperature. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level daily before use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the kitchen and in the bar station was not functional. The inspector informed the operator that all paper towels must be placed in suitable dispenser, so they remain protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soda syrup is leaking onto the floor in the bar area.- Please clean this area and ensure syrup bibs are not leaking.- Operator is aware of the situation and is working on finding a solution for the syrup leak.

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