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Eastside Gas King - Food Store

213 Mayor Magrath Drive N Lethbridge AB T1H 3P7 · Food - General

Official record from Alberta →

Inspection summary

Eastside Gas King - Food Store has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on April 23, 2026, recorded 1 infraction.

4 of 12 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: Cleaning and sanitizing, Food temperature control and Pests.

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 5 separate inspections, most recently on April 23, 2026. 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 4 times across 4 separate inspections, most recently on October 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 9, 2025. 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 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 3 times across 2 separate inspections, most recently on July 8, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

12 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray in the kitchen measured 200 ppm chlorine, however, suds were observed in the bottle. The cook was to remix the sanitizer to only contain bleach and water. Please mix a spray for the front counter as well.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach spray in the kitchen measured >200 ppm chlorine and was diluted during the inspection. To mix a food sanitizer mix 1/2 teaspoon bleach per litre of water.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured 0ppm. Operator immediately mixed a new solution that measured 200ppm.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 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?
      • Mouse feces noted in the kitchen and front service area. One trap was found in the kitchen. Please clean feces, set more physical traps, close all entry points, keep doors closed, throw away all excess clutter and monitor closely for signs of mice. Alternatively, a certified pest control operator can be contracted for mouse control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Popcorn scoop stored in popcorn machine at time of inspection. Manager removed immediately and stored in appropriate spot. 2. Front of house requires cleaning, especially under food equipment. Build up of grease and food debris noted in this area.3. Prep line cutting board requires resurfacing. Cutting board was discoloured and is no longer easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage area in the kitchen is disorganized and cluttered. Please organize this area, ensuring that food and personal items are stored separately and that all extra cardboard is removed.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main hot holding is not adequately keeping all hot foods ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature.Oct 7:The top measured 65°C, middle 48°C, and bottom 38°C. This unit needs to be repaired or replaced. Staff were directed not to store food on the bottom two shelves and to utilize the pizza warmer, which was turned up during the inspection. Kitchen staff was in the process of replacing food during inspection.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese bun/sausage roll hot holding unit only reaches 54.0 degrees C. Hot foods must be held hot ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature.July 15:The top measured 57°C, middle 50°C, and bottom 45°C. This unit needs to be repaired or replaced.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach spray in the kitchen measured >200 ppm chlorine and was diluted during the inspection. For the spray bottle mix 1/2 teaspoon bleach with 1 litre of water. Confirm with your test strips that chlorine content is 100-200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The food operator touched garbage and proceeded to rinse their hands without soap. Inspector stopped them and discussed hand washing procedures. Operator then washed hands with soap. Hands must be washed for 20 seconds with soap and warm water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese bun/sausage roll hot holding unit only reaches 54.0 degrees C. Hot foods must be held hot ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap in one washroom was empty. This was refilled during the inspection.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both the bleach spray and bucket were >200 ppm and diluted during the inspection. To mix a chlorine (bleach) solution combine 1/2 teaspoon bleach : 1 lite of water. Confirm with your test strips that the concentration is 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit with tater tots, meatballs, and chicken nuggets measured 53.0°C. Staff advised to turn unit up during inspection and confirm it has reach 60.0°C. Hot foods are held for 4 hours before discarding and are labelled with this time when brought out.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the kitchen is out of batteries, and the store did not have extra. They will obtain today. Please send a photo once the dispenser is working. In mean time staff are using bulk soap.
  12. Risk Management Inspection

    0 infractions

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