Skip to content
Loading map…

ARISU Coffee & Brunch

418 13 Street N Lethbridge AB T1H 2S2 · Food - General

Official record from Alberta →

Inspection summary

ARISU Coffee & Brunch has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 1, 2026. The most recent inspection, on September 18, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 17, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperatures were 4C or less.The warming unit was turned set at 48C and was turned up to 70C during the inspection. Egg sandwiches had only been in the warmer for approximately one hour. Bottom sandwich measured 63C before inspector left. Operator stated the dial was bumped.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 10-25 ppm chlorine. Operator stated he could adjust the sanitizer. You must ensure it measured 100 ppm before use. Test strips were available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A small open deep fryer was observed in use without protection from an approved fire suppression system. The fryer was located beside a residential-style exhaust hood.
  3. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front under-the-counter cooler measured 10°C. Operator stated it was recently turned on in the morning. Milk was moved to the prep cooler, and the inspector advised them to monitor the temperature as it must maintained be 4.0°C or less.
  4. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website