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Blowers & Grafton

3720 Mayor Magrath Drive S Lethbridge AB T1K 7V1 · Food - General

Official record from Alberta →

Inspection summary

Blowers & Grafton has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on May 27, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests 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.

  • 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 2 times across 2 separate inspections, most recently on July 26, 2024. 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?

  • 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 July 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on September 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on May 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 2 times on July 25, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas require more regular attention and include the areas on the walk-in cooler and freezer doors where the staff regularly touched to open/close the doors.The fan unit and bottom of the back wall in the walk-in cooler required cleaning.Mop sink had build-up on inside and outside and should be cleaned more regularly.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards on prep coolers were worn and stained and required resurfacing.
  4. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ice scoops in bar area storing in ice. Operatoer removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back sink had a leak.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 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?
      • Flies noted throughout the kitchen and bar area. Facility has a pest control program and physical fly control devices. Please contact pest control operator for more pest control devices. Also ensure doors are kept closed, food is covered, spills are cleaned up, and dishes are done frequently.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board on prep line was discoloured, in poor repair, and no longer easily cleanable. Cutting board must be replaced or resurfaced.
  7. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lactic acid sanitizer concentration was between 0-170ppm in bar cloth bucket and spray bottle. Sanitizer was changed during inspection and measured at 272-700ppm lactic acid. Other sanitizer spray bottles and cloth buckets in the facility had acceptable concentration of lactic acid.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in staff bathroom was missing paper towel. Please ensure all hand wash stations are stocked with soap and paper towel to facilitate proper hand hygiene.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station on prep/assembly line was obstructed by heavy equipment upon inspection. Please ensure all hand wash stations are accessible to facilitate proper hand hygiene.
    • 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?
      • Flies noted throughout the kitchen and bar area. Facility has a pest control program and physical fly control devices. Please contact pest control operator for more pest control devices. Also ensure doors are kept closed, food is covered, spills are cleaned up, and dishes are done frequently.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Blade of donair slicer was chipped, therefore not in good repair. Please replace. Operator indicated there was an extra blade available to replace current blade.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board on prep line was discoloured, in poor repair, and no longer easily cleanable. Cutting board must be replaced or resurfaced.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in corners and hard to reach areas as well as some walls.
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