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Gosia's Homemade Pierogies - STH-216

159 Mount Rundle Road W Lethbridge AB T1K 7G1 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Gosia's Homemade Pierogies - STH-216 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on June 9, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on November 14, 2024. 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 once on May 23, 2024. 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 once on May 23, 2024. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 May 23, 2024. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach not yet added to surface sanitizer; added at time of inspection to correct concentration. Ensure sanitizer available as soon as food preparation begins.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no ice under the chopped green onions; they were at 7-9C. To be at 4 C or less. Ice put under and around container during inspection.Not enough ice around container of sour cream; was at 7-9C. To be at 4C or less. Corrected during inspection; more ice put around container. Always ensure the ice is up to or above the level of the food in the container to keep at proper temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine testing strips present for checking chlorine sanitizer concentration when sanitizing dishes and surfaces. Chlorine testing strips needed on-site.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Fresh water tank estimated to be about 102L but was only about 1/3 full and for a Mobile Type D require at least 75L of water. Ensure you fill tank to at least 75L. No water sample was submitted yet this year from the sink. Bottle and form provided during inspection and advised to sample today.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some pots were being stored directly on the ground. Store off the ground to prevent from getting contaminated. Corrected during inspection.There was a cracked cutting board in use. Was discarded during inspection.
  6. Demand Inspection

    0 infractions

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