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Backstreet Pub and Pizza

407 Laval Boulevard W Lethbridge AB T1K 3W7 · Food - General

Official record from Alberta →

Inspection summary

Backstreet Pub and Pizza has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on October 13, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on February 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 7, 2026. 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 10 times across 6 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 20, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 20, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was not dispensing sanitizer at the time of the inspection as it was measured at 0ppm.Please ensure that it is repaired and maintained in good working order so that sanitizer is dispensed as required.ir
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation cover and the surrounding ceiling area in the kitchen were observed to have an accumulation of dust.Please ensure that the ventilation cover and the surrounding ceiling area are thoroughly cleaned and maintained in a clean condition.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • A leaking faucet was observed at the two‑compartment sink and requires replacement.
  5. Risk Management Inspection

    2 infractions

    • 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 leaking faucet was observed at the two‑compartment sink and requires replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the grill and the microwave requires cleaning.
  6. Monitoring Inspection

    2 infractions

    • 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 leaking faucet was observed at the two‑compartment sink and requires replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the grill and the microwave requires cleaning.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer, in the sanitizer bottles, was below 200ppm. This was corrected at the time of inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles were not labelled. This was corrected at the time of inspection.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a box of food on the floor in the walk-in cooler. It was immediately moved onto the shelves by operator.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottle of quats sanitizer not correctly labelled. Operator labelled bottle before inspection completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was build up of grease on the metal filters of the hood vent. Please ensure that the hood vent filters are clean to prevent the risk of a fire.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dish towel was used to line the bottom shelf of one of the glasses coolers with the glasses stored upside down. Operator immediately removed the towel upon request and cleaned the glasses that were being stored on the bottom shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust build up on the ceiling tiles above the hood vent. Please ensure that these areas are clean to prevent cross contamination.
  11. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Th sanitizer bottled was not labelled. This was corrected at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hood vent has not been serviced. There was build up of grease on the metal filters of the hood vent. Please ensure that the hood vent is serviced to prevent the risk of a fire. The paint in the beer cooler was chipping off. Please ensure that the cooler walls are smooth for effective cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust build up on the ceiling tiles above the hood vent. There was dust building up in the walk in cooler ceiling. Please ensure that these areas are clean to prevent cross contamination.
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