Skip to content
Loading map…

Hakimii Supermarket Ltd.

736 13 Street N Lethbridge AB T1H 2T1 · Food - General

Official record from Alberta →

Inspection summary

Hakimii Supermarket Ltd. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 13, 2024. The most recent inspection, on March 4, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • 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 29, 2025. For example: Is the facility free of a pest infestation?

  • 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 3 times across 3 separate inspections, most recently on March 4, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 February 26, 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 once on February 26, 2026. 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.

8 inspections

  1. Risk Management 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?
      • The faucet assembly in the washroom was found to be in disrepair, as it was not securely fastened to the sink. The fixture was loose and could be manually lifted. Additionally, there were no vent covers in the washroom.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An air mattress and sleeping materials were found in a storage room. Living/sleeping activities are not permitted in food storage spaces. Remove all bedding and discontinue use of this area for sleeping.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available in the washroom or other method for drying hands. The employee during inspection was unsure where to find additional paper towel.
    • 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 faucet assembly in the washroom was found to be in disrepair, as it was not securely fastened to the sink. The fixture was loose and could be manually lifted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw had significant food debris accumulation. We reviewed cleaning and sanitizing requirements, and the employee broke the equipment down and began thoroughly cleaning the meat saw during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • There was significant evidence of a pest infestation in the facility. Please ensure that all feces and urine are cleaned, and that anything contaminated is discarded. Please ensure that traps are set and constantly monitored or that a licensed pest control company is contacted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The backroom of the facility was filled with cardboard and debris and was inaccessible. Please ensure that the indicated area is cleaned and organized as to prevent the harbourage of pests.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 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 facility. Please clean up feces, set traps, and seal any entrance points.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a large 3 compartment sink in the back. One side will be reserved for hand washing, and the two will be used to wash/rinse and sanitize equipment. Hand soap and paper towel are needed at this sink.Paper towel is needed in the washroom.

Nearby inspected facilities

Own this business? Add a badge to your website