ITEA Express
E - 404 Mayor Magrath Drive N Lethbridge AB T1H 6H7 · Food - General
Inspection summary
ITEA Express has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on October 15, 2026, found no infractions.
3 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 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 3 times across 3 separate inspections, most recently on October 7, 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 once on January 24, 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 8 times across 7 separate inspections, most recently on October 7, 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 3 times across 3 separate inspections, most recently on January 21, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 October 7, 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.
13 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer spray bottles were too strong (>200 ppm - rebleached test strip) and were diluted during the inspection. To mix sanitizer: 1/2 teaspoon bleach per litre of water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tick layers of duct tape were observed on the handles of a pasta baskets. The tape creates a surface that is not smooth or easily cleanable and may harbor pathogens. Deteriorated tape may also detach and contaminate food. The duct tape was removed during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grease, grime, and food debris built up in hard-to-reach areas including under the grill and under the dry storage areas which require cleaning. Additionally, food splatter and grease is present on the walls near the back hand sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris accumulation was observed under the prep cooler and stove/grill areas. Please complete a deep clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw pork was stored in the prep cooler near ready‑to‑eat vegetables (bean sprouts, shredded cabbage, and carrots). These vegetables do not receive an additional cook step. Raw meat must be stored below and separate from ready‑to‑eat foods to prevent cross‑contamination. Pork was moved to the bottom of the prep cooler at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris accumulation was observed under the prep cooler and stove/grill areas. Please complete a deep clean.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach measured at 0ppm in kitchen spray bottle. Operator prepared 200ppm bleach solution during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of grime and food debris noted in the cooking area and assembly area. Please thoroughly clean these areas to remove all grime and food debris. Cardboard also requires replacement as it cannot be cleaned. Bathroom door requires cleaning and build up of grime was noted around the handle.There was a build-up of grime and food debris underneath of all of the shelving units in the back of the restaurant. Soiled cardboard was being used on the shelves in the walk-in freezer and needs replacing. The walk-in freezer had a build-up of food debris and grime on the floor. - May 28th, 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in the walk-in fridge was being covered by soiled cloths. Operator removed cloths and covered them with food bin lids. Please ensure that all food is stored in and covered by clean, food-grade materials and containers.
- 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 hood vent was past its service date.Please ensure that a certified company services your hood vent.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of grime and food debris noted in the cooking area and assembly area. Please thoroughly clean these areas to remove all grime and food debris. Cardboard also requires replacement as it cannot be cleaned. Bathroom door requires cleaning and build up of grime was noted around the handle.There was a build-up of grime and food debris underneath of all of the shelving units in the back of the restaurant. Soiled cardboard was being used on the shelves in the walk-in freezer and needs replacing. The walk-in freezer had a build-up of food debris and grime on the floor. - May 28th, 2025.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Sanitation in the front service area was satisfactory. Build up of grime and food debris noted in the cooking area and assembly area. Please thoroughly clean these areas to remove all grime and food debris. Cardboard also requires replacement as it cannot be cleaned. Bathroom door requires cleaning and build up of grime was noted around the handle.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine 0ppm in front cloth bucket. Operator changed solution to 200ppm chlorine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas have some build up of grease and grime, especially in cooking area. General sanitation was satisfactory.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Lettuce stored in raw meat in the cooler. Operator reorganized cooler during inspection. The rest of the cooler was organized appropriately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler was >4C upon inspection. Thermometer in cooler showed same temperature.Operator turned down cooler during inspection and will monitor with thermometer and IR thermometer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
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