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Green's Pop Shop - Food Store

613 13 Street N Lethbridge AB T1H 2S7 · Food - General

Official record from Alberta →

Inspection summary

Green's Pop Shop - Food Store has been inspected 15 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on August 5, 2026, found no infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 10 times across 9 separate inspections, most recently on July 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. 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 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 December 3, 2025. 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 8 separate inspections, most recently on July 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 5 separate inspections, most recently on December 10, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Evidence of mouse droppings were observed upstairs on dry storage shelving, and a rodent has been observed by the cook recently. Discussed cleaning mouse droppings safety. Weatherstripping on the kitchen door is required to prevent pests from entering. Please send pest control records to the inspector.
    • 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?
      • Posted food permit is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the slurpy machine has dirt, dust, and food debris accumulation and must be cleaned. Additionally, the upstairs staff bathing hand soap dispenser was not working, and an alternative soap was not available.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray in the convenience store measured >1000 ppm and was diluted during the inspection.
    • 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?
      • Evidence of mouse droppings were observed upstairs on dry storage shelving, and a rodent has been observed by the cook recently. Discussed cleaning mouse droppings safety. Weatherstripping on the kitchen door is required to prevent pests from entering. Please send pest control records to the inspector.
    • 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?
      • Posted food permit is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the slurpy machine has dirt, dust, and food debris accumulation and must be cleaned. Additionally, the upstairs staff bathing hand soap dispenser was not working, and an alternative soap was not available.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were washing dishes in one sink using soapy water mixed with bleach, but the chlorine concentration measured 0 ppm. Items were then rinsed in another sink. This is not an appropriate dishwashing method, and items were not adequately sanitized.Inspector explained the correct procedure and the required contact time for sanitizer to effectively kill pathogens:- Wash with soapy water and rinse in the first sink- Sanitize in a bleach-water solution in the second sink (ensure proper concentration and contact time)Do not mix bleach with soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
  5. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were washing dishes in one sink using soapy water mixed with bleach, but the chlorine concentration measured 0 ppm. Items were then rinsed in another sink. This is not an appropriate dishwashing method, and items were not adequately sanitized.Inspector explained the correct procedure and the required contact time for sanitizer to effectively kill pathogens:- Wash with soapy water and rinse in the first sink- Sanitize in a bleach-water solution in the second sink (ensure proper concentration and contact time)Do not mix bleach with soap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner could not confirm that a staff in care and control has a valid food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were washing dishes in one sink using soapy water mixed with bleach, but the chlorine concentration measured 0 ppm. Items were then rinsed in another sink. This is not an appropriate dishwashing method, and items were not adequately sanitized.Inspector explained the correct procedure and the required contact time for sanitizer to effectively kill pathogens:- Wash with soapy water and rinse in the first sink- Sanitize in a bleach-water solution in the second sink (ensure proper concentration and contact time)Do not mix bleach with soap.
    • 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?
      • Posted food permit expired in March 2025. Please post your current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared upstairs in the kitchen; a bleach and water bucket was mixed and measured 100 ppm chlorine. Do not add soap into the sanitizer. Downstairs the bleach spray was too strong and was diluted during the inspection. 1/2 teaspoon plain bleach : 1 litre water
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw beef was stored above containers of other foods, including shredded cheese. Raw meat should be stored below other foods to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was not displaying a temperature reading, and the light bulbs were not operating. The pizza measured ~50°C, and chicken fingers 54°C. Staff were directed to discard foods in unit once they have been out for 2 hours.Pepperoni cheese bun wraps were found in a basket for sale at room temperature. Upon investigation, the pepperoni package states, "Keep Refrigerated". The cook pulled them off the shelf to discard.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap empty at the front till sink; corrected during inspection. The hand sinks must always be fully stocked for proper hand hygiene.
    • 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?
      • Posted food permit expired in March 2025. Please post your current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves handles in the kitchen is covered in tape and is not smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
  9. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two cans of tomato sauce had significant denting. Operator immediately set them aside for the manager to discard of.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray at the front counter measured >200 ppm chlorine and was diluted during the inspection. For food safe sanitizer: 1/2 teaspoon bleach per 1 litre of water.
    • 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 behind the till did not have any hand soap; soap was added during the inspection. Hand sink must be fully stocked at all times for proper hand hygiene.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach spray in the convenience store was too strong and was diluted during the inspection. Mix 1/2 teaspoon bleach with 1 liter of water for sanitizing food surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large cotton candy machine was placed outside of the kitchen, upstairs from the bottle depot. You may not make and store cotton candy here as it is in an open area within the bottle depot facility, and it could therefore become contaminated.Move the cotton candy operation either into the kitchen, or downstairs within the convenience store.
    • 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?
      • Expired permit is posted. Please post current permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The middle sink in the kitchen upstairs in not constantly holding water and needs to be repaired.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator could not find chlorine test strips. Obtain chlorine test strips.
  15. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer spray bottles both in the kitchen and front were too strong. These were diluted during the inspection and measured 100-200 ppm. For food contact surfaces: 1/2-1 teaspoon bleach per 1 litre of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple large hot baked goods were placed in the left cooler in the kitchen prior to inspection, which likely causes the whole cooler to warm up. The temperature measured ~12.0°C. Proper cooling was discussed with the staff, and the items were moved to the freezer for rapid chilling. Staff was advised to check the cooler in 1 hour to ensure it had come back to ≤4.0°C and if it hadn't to move the high risk items into a different cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator could not find chlorine test strips. Obtain chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was mold present on the ceiling of the walk-in cooler above the fans. There was debris accumulation on the fan coils. Clean this area.

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