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Alam's Supermarket and Restaurant

265 13 Street N Lethbridge AB T1H 6Y7 · Food - General

Official record from Alberta →

Inspection summary

Alam's Supermarket and Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on April 27, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 14, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 across 2 separate inspections, most recently on March 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 1, 2026. 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 safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 4 separate inspections, most recently on April 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on April 1, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink did not have hand soap.
    • 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?
      • The back door has a gap and requires weather stripping to prevent the entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not observed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Two food products were noted to be from an unapproved food source. 1) Dried braided fish products2) Dried syrup like product 3) Meat in the freezers (chest and upright display freezer)Alam reported that the fish came from a lady who brought them back from Somalia. The dried syrup was from a friend. This are not approved foods. Do not bring these into your food establishment. The frozen, unlabeled meat, reported as personal food items must be stored in a separate, clearly marked as personal, cooler or freezer. Public cannot have access.Food was removed from the facility.Please ensure all food is properly labelled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach was available, but the area where spices and dry foods are repackaged was a mess. It needs to be cleaned. The back kitchen, although not currently being used for public use was a mess and requires cleaning to prevent a mouse infestation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored on the floor and inadequate separation of food and non-food items noted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • very limited food handling, repackaging of dry food products, but the handwash sink was not properly stocked with supplies necessary for proper handwashing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit not posted. Inspector will email a copy.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator informed they had no food safety training. A list of food safety courses will be sent to the operator so operator can carry out the required training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food establishment requires thorough cleaning and organization.
  5. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit not posted. Inspector will email a copy.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator informed they had no food safety training. A list of food safety courses will be sent to the operator so operator can carry out the required training.
  6. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods and spices that are repackaged from bulk supplies are not labeled with required information (coconut, sugar, raisins).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility did not have an approved sanitizer to use for surface cleaning.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator informed they had no food safety training. A list of food safety courses will be sent to the operator so operator can carry out the required training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen and storage area has clutter due to unused equipment. Please ensure this is removed to reduce clutter and prevent pests and dust debris build up.The staff bathroom was not equipped with soap and paper towel. Please ensure soap and paper towels are added for proper hand hygiene.

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