Jikoni 254 Catering & Events
718 13 Street N Lethbridge AB T1H 2T1 · Food - General
Inspection summary
Jikoni 254 Catering & Events has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 9, 2025. The most recent inspection, on June 16, 2026, recorded 1 infraction.
6 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.
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 4 times across 4 separate inspections, most recently on June 10, 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 once on June 10, 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?
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 5 times across 4 separate inspections, most recently on June 16, 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 once on June 10, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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 June 10, 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.
11 inspections
- 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 exhaust hood was professionally cleaned in November 2024 and due in May 2025 and is therefore overdue. Operator contacted technician for cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Both bleach sprays were extremely strong, rebleaching the test strip. To mix a food safe sanitizer mix 1/2 teaspoon bleach per litre of water. Sprays were diluted during the inspection. Ensure you have bleach test strips available for verifying concentration.Sink & surface dispenser measured appropriately, however, employee stated it is not used.
- 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?
- A few mouse droppings were observed along the wall/in the corner on the floor near the grill. Mouse traps are set in the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- The cook was unable to answer many questions on proper food safety practices and needs food safety training. The inspector will provide a list of approved courses to the owner.
- 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 exhaust hood was professionally cleaned in November 2024 and due in May 2025 and is therefore overdue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Fryer basket/skimmer is damaged (broken mesh wires, fraying) and must be discarded. Remove worn cutting boards that are no longer used.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is grease and food debris accumulating under the grill area that requires thorough cleaning.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sink & Surface sanitizer dispenser measured 0 ppm. A 100 ppm bleach spray is available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sink & Surface sanitizer dispenser measured 0 ppm. A 100 ppm bleach spray is 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?
- The fire suppression system requires professional servicing. Please send photo of updated tag once complete.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach spray measured >200 ppm chlorine and was diluted during the inspection. Test strips were available.The sink and surface sanitizer dispenser was not measuring an appropriate concentration, and if used must be resolved.
- 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 fire suppression system requires professional servicing. Please send photo of updated tag once complete.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions