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Family Grocery Ltd.

520D 13 street N Lethbridge AB T1H 2S5 · Food - General

Official record from Alberta →

Inspection summary

Family Grocery Ltd. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 19, 2024. The most recent inspection, on April 24, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on April 24, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 5 times across 5 separate inspections, most recently on April 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 November 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on April 24, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on November 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cow feet were in the deep freezer without packaging. Invoice was previously reviewed to verify source. Ensure all foods are re-packaged and labelled once taken out of the bulk package.
  2. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Cookies in ziplock bags were on the front counter; operator stated they were made at home. All food for sale must be from an approved source. Advised operator that these cannot be sold here and must be removed. Several bags of unlabeled dried fish were on the rear shelf. Operator was unsure of source. These must be removed until the source can be verified.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cow feet were in the deep freezer without packaging. Invoice was previously reviewed to verify source. Ensure all foods are re-packaged once taken out of the bulk package.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not posted.
  3. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 5 flats of eggs that were dirty and not uniform in size were removed from the premises during inspection. Ensure all eggs are obtained from regulated/inspected sources. No receipt or invoice for the eggs could be provided.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not posted.
  4. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One back deep freezer has significant build up of frost.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw has minor built up of food debris in cracks and crevices. Ensure to fully break down the saw each day and sanitize in place every 4 hours minimum while in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area requires tidying/organization.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezers have significant build up of frost. When you have time, please defrost the freezers. This is part of regular maintenance to ensure the freezers continue to work properly. Freezer temperatures were in compliance during inspection.* July 18 - some of the freezers has been defrosted. Thank you!
  6. 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?
      • No paper towels were present at the hand sink. Operator will find paper towels and stock the sink immediately.Please ensure your hand was station always has soap and paper towels to facilitate proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezers have significant build up of frost. When you have time, please defrost the freezers. This is part of regular maintenance to ensure the freezers continue to work properly. Freezer temperatures were in compliance during inspection.
  7. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Inspector confirmed that owner has enrolled in a food safety training course. Please complete this course in the next 3 weeks, and send a copy of your certificate to the inspector.
  8. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The meat was not labelled with product name and best before/prepared on date.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No permit application had been submitted for new ownership. Application completed during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner does not have a food safety certification. Inspector will send a list of all approved courses. You must enroll in a course prior to approval.
    • 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 light cover in the meat area is broken and must be repaired/replaced/

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