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Industrial Cafe

1 - 3205 8 Avenue N Lethbridge AB T1H 5C7 · Food - General

Official record from Alberta →

Inspection summary

Industrial Cafe has been inspected 18 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on September 14, 2026, recorded 1 infraction.

1 of 18 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 7 times across 6 separate inspections, most recently on April 6, 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 2 times across 2 separate inspections, most recently on January 3, 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 24 times across 14 separate inspections, most recently on May 14, 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 6 times across 3 separate inspections, most recently on September 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 5 separate inspections, most recently on April 9, 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.

18 inspections

  1. 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?
      • An empty can and whisk were in the kitchen hand sink during the inspection. The hand sinks must always be free and accessible for handwashing - removed during inspection.
  2. 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?
      • Professional servicing is scheduled on Sunday, May 17th.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.April 29: Employee began cleaning the walls during inspection.May 12: Outstanding. Inspector will refer to local fire department.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood filters have a buildup of grease and require cleaning. Professional servicing is scheduled on Sunday, May 17th.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the grill and equipment, and on counters, walls, and the ceiling. Significant clutter was observed and must be organized to maintain a sanitary environment.April 29: under the grill requires cleaning, and next to the toaster requires organizing.May 12: Under the grill area had been cleaned, however, there is significant disorganization and build up throughout the kitchen. This includes but is not limited to under the dishwashing area, the storage closet, the runner's area, and under the front cafe counters. Remove all items that are not required for the restaurant. If a deep clean and organization does not occur in 2 days, an order may be issued.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.April 29: Employee began cleaning the walls during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the grill and equipment, and on counters, walls, and the ceiling. Significant clutter was observed and must be organized to maintain a sanitary environment.April 29: under the grill requires cleaning, and next to the toaster requires organizing.
  5. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cutting boards, including some individual boards and both along the prep line, are excessively worn and no longer smooth and easily cleanable. Resurface or replace the affected boards.April 9 - new pizza cutting boards obtaining and the operator found an individual to refinish the long prep boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the grill and equipment, and on counters, walls, and the ceiling. Significant clutter was observed and must be organized to maintain a sanitary environment.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sink and surface sanitizer was too strong. Operator contacted chemical supplier during inspection to come adjust the dispenser. In the meantime, the spray bottles must be diluted. Test strips are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cutting boards, including some individual boards and both along the prep line, are excessively worn and no longer smooth and easily cleanable. Resurface or replace the affected boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the grill and equipment, and on counters, walls, and the ceiling. Significant clutter was observed and must be organized to maintain a sanitary environment.
  7. 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?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.
  8. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen requires deep cleaning and organizing. General sanitation was satisfactory, but hard to reach areas have build up of grease, grime, and food debris. Dry storage area has a mix of items both food and non-food related.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and Surface sanitizer measured 0-170 ppm.Owner immediately refilled the bottle and measured sanitizer to be ~700ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat was observed being stored above vegetables in the walk-in cooler. Meat patties were being stored over hashbrowns in the standing freezer. Please ensure that all high-risk foods are stored below low-risk foods to mitigate cross-contamination from occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dry storage area was disorganized with personal items, cleaning materials, cooking equipment, laundry, and dry food. Please ensure that food is stored appropriately to prevent any cross-contamination from occurring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels, or other implements to dry your hands after washing. Staff indicated that they were using a spare roll of paper towels that they were keeping over the prep area. Please ensure that handwashing stations are stocked with paper towels to mitigate cross-contamination from occurring.
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener base had been thoroughly cleaned. Can opener had food debris on blade and was cleaned during inspection.
  11. Monitoring 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)?
      • Chlorine 0ppm upon inspection. Dishwasher primed to deliver 100ppm chlorine. Please test dishwasher every morning before use. Test strips available for testing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener had build up of grime and food on the opener and on the table attachment. Please ensure this is cleaned after each use to avoid contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of high use areas requires more attention. Grime and food debris noted during inspection.
  12. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of high use areas requires more attention. Grime and food debris noted during inspection. Facility also requires organization to ensure all non-food related items are removed.
  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and surface sanitizer 0ppm upon inspection. Sanitizer not being delivered from bottle refill station. Sanitizer was acceptable from mop refill station. Please use this hose until the other unit is repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer empty upon inspection. Operator changed sanitizer jug and primed machine to 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of high use areas requires more attention. Grime and food debris noted during inspection. Facility also requires organization to ensure all non-food related items are removed.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    2 infractions

    • 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 cutting boards along the prep line require refinishing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Attention is still needed in in the dish pit area.
  16. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth was left on the counter top next to pizza dough. Do not leave used cloths out on food surfaces. Cloth was placed in a sanitizer bucket during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored near grill and moved to cooler during inspection. Do not store high risk foods at room temperature.
    • 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 cutting boards along the prep line require refinishing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Attention is still needed in in the dish pit area.
  17. Risk Management Inspection

    2 infractions

    • 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 cutting boards along the prep line require refinishing. The vent hood will be professionally services on December 16th. Please send photo of confirmation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grill/cooktop and underneath, and hood filter had been cleaned. Attention is still needed in in the dish pit area.
  18. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The freezer in the kitchen requires organization. Do not store raw meats on top of other foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese was left on the prep table and was moved to the cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips for the chlorine dishwasher, or food surface sanitizer. Obtain test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty at the hand sink. Paper towel was present on the prep table and was moved to the sink during inspection. Do not store paper towel on food preparation areas.
    • 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 cutting boards along the prep line require refinishing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was equipment throughout the facility that was not sanitary, including the grill/cooktop area, mixer, and dishwasher. Please do a deep clean of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is poor sanitation throughout the kitchen including the grill/cooktop area, floors, exhaust hood filter, and hard to reach places. These areas require attention and must be included in more frequent cleaning so grease and debris do not accumulate.

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