Skip to content
Loading map…

Blanco Cantina

319 6 Street S Lethbridge AB T1J 2C7 · Food - General

Official record from Alberta →

Inspection summary

Blanco Cantina has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on September 16, 2026, recorded 1 infraction.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 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 3 times across 2 separate inspections, most recently on September 8, 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 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 4, 2026. 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the fryers was observed to be clean. However, the area beneath the grill still requires cleaning, as food debris was observed accumulating underneath.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut fruits, including oranges and lemons intended for drink, were observed in containers at the bar area at room temperature. The operator was advised to keep the cut fruits on ice to maintain a temperature of 4°C or lower. The fruits were placed on ice during the inspection, and compliance was achieved at that time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in one of the cooling units located opposite the cookline to monitor its temperature.Please ensure that a thermometer is placed in the cooling unit to monitor and verify its temperature at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A test kit for the iodine glass washer was not available to verify the sanitizer concentration in the glass washer.Please ensure that an appropriate test kit is available to verify the sanitizer concentration in the glass washer. As discussed, records should be maintained whenever sanitizer concentration testing is performed to demonstrate ongoing monitoring.
    • 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 ventilation hood was observed to have a buildup of grease and dirt. Please ensure that the ventilation hood is cleaned regularly and maintained in a sanitary condition. Accumulated grease and dirt can fall onto food, food-contact surfaces, or equipment, potentially contaminating them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards attached to the prep coolers opposite the cookline were observed to have deep gouges, which may prevent them from being properly cleaned and sanitized. The operator replaced the damaged cutting boards with new ones that were smooth, clean, and in good repair during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and food debris were observed accumulating underneath the cookline.Please ensure that the area beneath the cookline is cleaned regularly and maintained in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in a spice container and in a bag of flour. The operator removed them to mitigate the risk of cross‑contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas under the grill and fryers were observed to have dirt and food debris. Please ensure these areas are cleaned and maintained in a sanitary condition.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refried beans measured 22 degrees C. Beans were reheated to 72.0 degrees C during inspection. Rice measured 63.0 with probe thermometer, but 52.0 on the surface. Ensure all hot holding lids remain on unless serving, and stir foods often. Hot foods are cooked in sous vide and placed in hot holding unit. Temperature checks occur 3X/day (morning, midday, evening) and recorded in their digital system. If there is more than 1 kg left of a hot food (such as beef) left at the end of the night it will be cooled, refrigerated and used the next day. Staff must notify the supervisors so they are aware so that the item will be discarded if not used. Record of cooling is available within their system. Hot holding unit is set to the highest setting.

Nearby inspected facilities

Own this business? Add a badge to your website