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Kuya Will's & Tobits

313 5 Street S Lethbridge AB T1J 2B4 · Food - General

Official record from Alberta →

Inspection summary

Kuya Will's & Tobits has been inspected 15 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on June 26, 2026, found no infractions.

4 of 15 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, Food temperature control and Pests.

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 June 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on June 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on September 6, 2024. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 16, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 6 separate inspections, most recently on February 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed in the bag of flour. The operator removed it to mitigate the risk of cross-contamination from the handle of the scoop to the flour.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the white refrigerator located next to the two-compartment sink for the purpose of monitoring its temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0 ppm of chlorine. Please ensure that the concentration of chlorine in the dishwasher is maintained at 100 ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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)?
      • The chemical dishwasher was not dispensing chlorine, as the concentration measured 0 ppm. Please ensure that the dishwasher is checked and repaired as needed, and that the chlorine concentration is verified to be at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the food preparation area had visible dust accumulation. Please ensure that this area is cleaned and maintained in a sanitary condition.
  5. Risk Management 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?
      • Hand sink was obstructed with dishes inside. The hand sink should always be available and accessible for handwashing; dishes removed during the inspection. Employee changed gloves and washed hands.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust and debris was observed in both the kitchen and washroom areas. The cart located in the kitchen requires cleaning. Equipment must be moved to facilitate a thorough deep cleaning of the kitchen.
  7. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Dirty eggs were observed in the prep cooler; staff could not specify where they were from. These were removed during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection, it was observed that the QUAT sanitizer dispenser hose was incorrectly connected to a floor cleaner instead of the concentrated QUAT sanitizer solution. The operator was instructed to immediately discontinue use of the incorrect chemical for sanitizing purposes. A jug of QUAT sanitizer was available on-site, and a sanitizer bucket and spray bottle were prepared (200 ppm). The owner indicated they would contact their chemical technician to replace and correctly connect the dispenser hoses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces (anchovie & shrimp sauce) which state refrigerate after opening were left out at room temperature overnight. These were discarded during the inspection. Ensure to read food labels and follow instructions for foods that require temperature control.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0 ppm of chlorine. Owner indicated they would contact their chemical technician to address this. The 2-compartment sink method was discussed and must be used in the meantime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust and debris was observed in both the kitchen and washroom areas. The cart located in the kitchen requires cleaning. Equipment must be moved to facilitate a thorough deep cleaning of the kitchen.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management 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?
      • The hand wash basin was not draining. Please ensure that the hand wash station is operational to promote hand hygiene.
  10. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Bags of fried and battered chicken skins were being kept at room temperature. These were prepared on site. They were removed from the shelf. The operator reported that they are shelf stable. They were asked to provide documentation to support that they are shelf stable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a box of frozen battered cold fillets at room temperature. The staff reported that it had been delivered before the inspection. The fish was frozen and was moved to the freezer at the time of inspection.
    • 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 wash basin was not draining. Please ensure that the hand wash station is operational to promote hand hygiene.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    2 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?
      • There were flies observed in the kitchen.The staff reported that they have ordered pest control devices for the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
  13. 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)?
      • The chlorine, in the chemical dishwasher, was 0ppm. The facility will use the two-compartment sink for manual dishwashing until the dishwasher is serviced.Sept 5- The dishwasher had been booked for servicing. The technician is scheduled to come on September 6 at 11am. The facility had manual dishwashing set up and will use single use disposable customer utensils in the meantime.
    • 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?
      • There were flies observed in the kitchen.The staff reported that they have ordered pest control devices for the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
  14. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was pig meat thawing in the sink at room temperature. This was immediately corrected at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine, in the chemical dishwasher, was 0ppm. The facility will use the two-compartment sink for manual dishwashing until the dishwasher is serviced.
    • 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?
      • There were flies observed in the kitchen.The staff reported that they have ordered pest control devices for the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
  15. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer bucket was empty at the time of inspection. This was corrected at the time of inspection.

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