Skip to content
Loading map…

Bayside VLT Lounge

3216 13 Avenue SE Medicine Hat AB T1B 1H8 · Food - General

Official record from Alberta →

Inspection summary

Bayside VLT Lounge has been inspected 16 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on August 5, 2026, recorded 1 infraction.

2 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 5 times across 4 separate inspections, most recently on October 31, 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 4 times across 4 separate inspections, most recently on August 5, 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 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 3 times across 3 separate inspections, most recently on May 1, 2026. 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 12 times across 10 separate inspections, most recently on May 1, 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 7 times across 6 separate inspections, most recently on June 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

16 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • There is a gap at the bottom of the bay door.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the prep coolers in the kitchen measures 10 degrees C. The items inside were discarded.
    • 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?
      • There is a gap at the bottom of the bay door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of debris behind the ice machine/underneath the pop bib area.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • There is a gap at the bottom of the bay door.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several used cleaning cloths left on top of food prep surfaces. Staff filled a bucket with sanitizer to place the cloths in.
    • 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?
      • There is a gap at the bottom of the bay door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grime on the chest freezer in the shed area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the counter in the bar area. Discussed with the operator to put them in a sanitizer solution when not in use. The cloths were subsequently placed in sanitizer solution as required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was kept inside the ice well. The operator was advised to use a separate, clean container to store the scoop to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container filled with chicken was thawing at room temperature. The operator was advised to follow proper thawing procedures, such as thawing in the refrigerator, under cold running water, to ensure the chicken remains safe for consumption.The temperature of the prep cooler was recorded at 9°C, which is above the required maximum of 4°C. Refrigeration units must maintain a temperature of 4°C or lower to ensure the safety of perishable foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the food prep coolers is not maintained at 4°C or lower which is the required temperature. It was measured at 9°C.
  7. 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?
      • The hood canopy is due for professional service since November 2024.
  8. Risk Management Inspection

    2 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 hot water at the hand washing sink in the kitchen is broken.This is a recurring issue.
    • 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 canopy is due for professional service since November 2024.
  9. Monitoring Inspection

    2 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 hot water at the hand washing sink in the kitchen is broken.This is a recurring issue.
    • 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 canopy is due for professional service since November 2024.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of debris underneath and around the ice machine/pop bibs. Operator stated they will be redoing the floor in this area.This item has been outstanding since April 18, 2024.
  11. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were left on top of the cutting boards on the food prep coolers. The operator prepared a sanitizer bucket with Quats solution, placed the cloths in solution, and cleaned and sanitized the cutting boards.
    • 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 hot water at the handwashing sink in the kitchen is not working. 10/2/24: Staff reported that it was previously fixed but has stopped working again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of debris underneath and around the ice machine/pop bibs. Operator stated they will be redoing the floor in this area.This item has been outstanding since April 18, 2024.
  12. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was stored above sauces in the standup cooler in the kitchen. The meat was reorganized by the operator.The beef broth powder was not covered. The operator promptly covered it with a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being thawed under stagnant water. The operator turned the cold water on and left it running.The upper portion of the food prep cooler measured >4°C. The lid was promptly closed by the operator; a few containers of food which were over-filled were reportioned.
    • 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 hot water at the handwashing sink in the kitchen is not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of debris underneath and around the ice machine/pop bibs. Operator stated they will be redoing the floor in this area.
  13. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of debris underneath and around the ice machine/pop bibs. Operator stated they will be redoing the floor in this area.
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cloths were left out of sanitizer solution. The operator prepared Quats sanitizer solution in buckets and placed the cleaning clothes in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops were left in the ice of the ice machine and bar well. The scoops were removed by the operator and placed appropriately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine sanitizer for the bar dishwasher was empty. The operator replaced the iodine sanitizer with a full container. After running the dishwasher, it measured 12.5 ppm iodine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on one of the food prep coolers is extensively warped and knife-scarred and requires resurfacing or replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of dust/debris on the condenser cover in the walk-in cooler. There is a buildup of debris underneath and around the ice machine/pop bibs.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic togo ramekins were being used as scoops and left in bulk supply containers; regular scoop utensils were also left inside bulk food containers. The operator promptly discarded the togo ramekins, removed the scoops for washing, and set up a separate container to keep the scoops in.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food are being stored on the floor. Operator stated that they will find platforms for food storage.

Nearby inspected facilities

Own this business? Add a badge to your website