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La Cafe Noir

328 6 Street S Lethbridge AB T1J 2C8 · Food - General

Official record from Alberta →

Inspection summary

La Cafe Noir has been inspected 12 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on September 16, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 September 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 7 separate inspections, most recently on September 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 10, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2024. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior door and base of the ice machine require cleaning.Please ensure that the ice machine is cleaned and maintained in a sanitary condition.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was observed to be too concentrated. The operator diluted the solution during the inspection, and the chlorine concentration was measured at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer spray bottle was unlabeled. The bottle was labeled during the inspection to ensure easy identification.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed in the piping of the three-compartment sink, as a bucket had been placed underneath the pipe to collect dripping wastewater.Please ensure that the plumbing is repaired and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior door and base of the ice machine require cleaning.Please ensure that the ice machine is cleaned and maintained in a sanitary condition.
  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?
      • A leak was observed in the piping of the three-compartment sink, as a bucket had been placed underneath the pipe to collect dripping wastewater.Please ensure that the plumbing is repaired and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior door and base of the ice machine require cleaning.Please ensure that the ice machine is cleaned and maintained in a sanitary condition.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to measure the concentration of the chlorine sanitizer. Please ensure that test strips are available on‑site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in one of the washrooms. The operator replaced the paper towel to ensure proper hand drying.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no continuous supply of hot water at the facility during the inspection. The owner reported that the hot water tank, located on the floor below and managed by the landlord, was not functioning properly. The facility voluntarily closed until hot water service could be restored.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer bottle in the back food preparation area was 0ppm. This was corrected at the time of inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves with the disposable utensils (located in the back food prep area) had some construction dust. Please ensure that storage shelves are clean and sanitary.
  11. 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?
      • The floor transition strip in front of the first bathroom was missing. The floor transition strip by the three-compartment sink was missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water faucet, in the three compartment sink, was leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves with the disposable utensils (located in the back food prep area) had some construction dust. Please ensure that storage shelves are clean and sanitary.
  12. Initial 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?
      • The floor transition strip in front of the first bathroom was missing. The floor transition strip by the three-compartment sink was missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water faucet, in the three compartment sink, was leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves with the disposable utensils (located in the back food prep area) had some construction dust. Please ensure that storage shelves are clean and sanitary.
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