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Brimstone Grill

5 - 90008 Range Road 210 Lethbridge County AB T1J 5R9 · Food - General

Official record from Alberta →

Inspection summary

Brimstone Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 11, 2025. The most recent inspection, on July 7, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 once on July 2, 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 July 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 8, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple coolers measured >4°C at the time of inspection, which occurred following the lunch rush. Staff were instructed to recheck temperatures after one hour to ensure units returned to ≤4°C. The veggie prep cooler measured 5–7°C at the bottom and 10°C on the top shelf, while the walk-in cooler measured approximately 10°C.The owner was advised that if temperatures did not return to ≤4°C, high-risk perishable foods must be discarded due to potential prolonged exposure to the danger zone. It was reported that the shared walk-in cooler door had been left open for approximately one hour on two occasions earlier in the day. Ensure cooler doors are not left open for extended periods. Temperature logs were not available for review.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0 ppm chlorine sanitizer at the time of inspection. The operator contacted the chemical service technician to correct the issue. In the interim, all dishes and utensils must be manually sanitized sink using the QUAT sanitizer dispenser. Disposable dishes and utensils were recommended to the cook to reduce dishwashing demands. Chlorine test strips are available for staff - please incorporate daily sanitizer checks.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items stored on food contact surfaces upon inspection. Operator removed items without being asked. Personal items may be stored in the kitchen, but please have a designated area for these.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel absent at kitchen hand wash station upon inspection. Operator refilled paper towels during inspection.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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