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Brandi's Salsa

526A 3 Street SE Medicine Hat AB T1A 0H3 · Food - General

Official record from Alberta →

Inspection summary

Brandi's Salsa has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on August 31, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on April 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 10, 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 9 times across 5 separate inspections, most recently on August 25, 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?

  • 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 across 2 separate inspections, most recently on August 25, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 hand sink is not provided with a waste receptacle.The wall-mounted soap dispenser at the hand sink is empty.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling lights in the manual dishwashing room are burned out.
  3. 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?
      • Two ceiling lights in the manual dishwashing room are burned out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling ventilation fan in the washroom does not appear to be working.
  4. 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?
      • Two ceiling lights in the manual dishwashing room are burned out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling ventilation fan in the washroom does not appear to be working.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The LG and Hisense refrigerators are not each equipped with a thermometer.
    • 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 countertop of the three-compartment sink cabinet is in disrepair, especially along the front edges; moreover, the particle board construction of this surface is inadequate and inappropriate.] -- YES - In Compliance Repair work, which appears to be satisfactory, has been conducted.Two ceiling lights in the manual dishwashing room are burned out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling ventilation fan in the washroom does not appear to be working.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The LG and Hisense refrigerators are not each equipped with a thermometer.
    • 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 countertop of the three-compartment sink cabinet is in disrepair, especially along the front edges; moreover, the particle board construction of this surface is inadequate and inappropriate. Two ceiling lights in the manual dishwashing room are burned out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling ventilation fan in the washroom does not appear to be working.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the bucket was measured at 0 ppm chlorine. The operator promptly made a fresh bucket of sanitizer solution of 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not stocked with paper towels, and the soap dispenser was not operational. The operator promptly placed a hand soap pump and paper towels.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloth bucket and sanitizer spray bottles measured 0 PPM chlorineAction: Operator discarded expired sanitizer solutions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Test Strips available to check sanitizer strength / concentrationAction: Obtain test strips for your sanitizer product - chlorine bleach [ 0 - 400 PPM range recommended ].

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