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Lebanese Market

D - 1039 Kingsway Avenue SE Medicine Hat AB T1A 2X7 · Food - General

16 inspections

  1. Risk Management Inspection

    4 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?
      • Several ceiling lights are burned out or missing.Some light fixtures are missing their covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw is not in a clean and sanitary condition; dried meat crumbs are present in multiple areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw is currently not functional. Please repair, or remove, or replace this equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor, counter, and sink areas in the dishwashing room are extensively disorganized, cluttered, and dirty.
  2. 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?
      • Several ceiling lights are burned out or missing.Some light fixtures are missing their covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw is currently not functional. Please repair, or remove, or replace this equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor, counter, and sink areas in the dishwashing room are extensively disorganized, cluttered, and dirty.
  3. Risk Management Inspection

    4 infractions

    • 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 sink is not attended with a waste receptacle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling lights are burned out or missing.Some light fixtures are missing their covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw is currently not functional. Please repair, or remove, or replace this equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor, counter, and sink areas in the dishwashing room are extensively disorganized, cluttered, and dirty.
  4. Risk Management Inspection

    3 infractions

    • 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 sink is not attended with a waste receptacle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling lights are burned out or missing.Some light fixtures are missing their covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw is currently not functional. Please repair, or remove, or replace this equipment.
  5. Monitoring Inspection

    3 infractions

    • 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 sink is not attended with a waste receptacle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling lights are burned out or missing.Some light fixtures are missing their covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw is currently not functional. Please repair, or remove, or replace this equipment.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 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 are not available to monitor sanitizer solution
    • 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?
      • The food handling permit on display expired on December 31, 2024. Please ensure the permit on display is up to date.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of this food establishment holds a certificate in food sanitation and safety. Action: Ensure at least one staff member who is in care and control of the food premises obtains a certificate in food sanitation and safety (eg: Food Safe training)
  9. Monitoring Inspection

    3 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 are not available to monitor sanitizer solution
    • 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?
      • There is no Food Handler Permit posted in a conspicuous locationAction: Please ensure permit invoice is paid, and post the Food Handler Permit in a conspicuous place
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of this food establishment holds a certificate in food sanitation and safety. Action: Ensure at least one staff member who is in care and control of the food premises obtains a certificate in food sanitation and safety (eg: Food Safe training)
  10. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packages of frozen meat in front area of store are unlabelled/unidentified
    • 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 are not available to monitor sanitizer solution
    • 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?
      • There is no Food Handler Permit posted in a conspicuous locationAction: Please ensure permit invoice is paid, and post the Food Handler Permit in a conspicuous place
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of this food establishment holds a certificate in food sanitation and safety. Action: Ensure at least one staff member who is in care and control of the food premises obtains a certificate in food sanitation and safety (eg: Food Safe training)
  11. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packages of frozen meat in front area of store are unlabelled/unidentified
    • 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 are not available to monitor sanitizer solution
    • 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?
      • There is no Food Handler Permit posted in a conspicuous locationAction: Please ensure permit invoice is paid, and post the Food Handler Permit in a conspicuous place
    • 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?
      • Facility is operating without a Food Handler Permit - permit fee is over due
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of this food establishment holds a certificate in food sanitation and safety. Action: Ensure at least one staff member who is in care and control of the food premises obtains a certificate in food sanitation and safety (eg: Food Safe training)
  12. Demand Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packages of frozen meat in front area of store are unlabelled/unidentified
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of produce (zucchini squash) stored directly on floor by front entranceAction: Ensure all food products are stored at least 6" up and off the floor
    • 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 are not available to monitor sanitizer solution
    • 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?
      • There is no Food Handler Permit posted in a conspicuous locationAction: Please ensure permit invoice is paid, and post the Food Handler Permit in a conspicuous place
    • 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?
      • Facility is operating without a Food Handler Permit - permit fee is over due
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of this food establishment holds a certificate in food sanitation and safety. Action: Ensure at least one staff member who is in care and control of the food premises obtains a certificate in food sanitation and safety (eg: Food Safe training)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large amount of meat scraps and debris observed on red meat cutting saw in back areaAction: please ensure raw meat scraps are removed from work surfaces and equipment immediately after use
  13. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packages of frozen meat in front area of store are unlabelled/unidentified
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of produce (zucchini squash) stored directly on floor by front entranceAction: Ensure all food products are stored at least 6" up and off the floor
    • 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 are not available to monitor sanitizer solution
    • 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?
      • There is no Food Handler Permit posted in a conspicuous locationAction: Please ensure permit invoice is paid, and post the Food Handler Permit in a conspicuous place
    • 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?
      • Facility is operating without a Food Handler Permit - permit fee is over due
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of this food establishment holds a certificate in food sanitation and safety. Action: Ensure at least one staff member who is in care and control of the food premises obtains a certificate in food sanitation and safety (eg: Food Safe training)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large amount of meat scraps and debris observed on red meat cutting saw in back areaAction: please ensure raw meat scraps are removed from work surfaces and equipment immediately after use
  14. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A variety of re-packaged potentially hazardous foods including yogurt, feta, and soft cheese, are being sold in unlabelled containersAction: re-packaged foods must have labels that include the name of the product, when it was re-packaged, and its storage requirements (refrigeration)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Up-right glass door meat cooler at back of store next to meat cutting area was measured >4°CAction: ensure cooler is adjusted and maintained at 4°C at all times
    • 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 are not available to monitor sanitizer solution
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Loose cardboard is on floor at entrance and in isles of store, creating a trip hazard Action: remove loose cardboard from the floor
    • 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?
      • There is no Food Handler Permit posted in a conspicuous locationAction: Please ensure permit invoice is paid, and post the Food Handler Permit in a conspicuous place
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of this food establishment holds a certificate in food sanitation and safety. Action: Ensure at least one staff member who is in care and control of the food premises obtains a certificate in food sanitation and safety (eg: Food Safe training)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Scraps of raw meat observed on cutting board in back areaAction: please ensure work surfaces and utensils are promptly cleaned and sanitised after cutting up raw meat
  15. Initial 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 must be obtained by January 31 2024
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please complete Food Safe Level 1 training by March 1, 2024
  16. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Home-made yogurt was found.2) Unlabelled dry food packages, frozen meat packages, and a fresh whole muscle meat package was foundAction: All food must be from an approved source and properly labelled:1) Ensure repackaged products have labels2) Do not offer for sale home-made yogurt 3) Keep all receipts from approved suppliers as Proof of Purchase
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Glass front display cooler for raw beef not at 4°C2) Thermometers were missing from inside cooler unitsAction:1) Adjust display cooler so it maintains 4°C at all times2) Place a thermometer capable of measuring 4°C/40°F in the meat cooler and the dairy/eggs cooler
    • 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 test sanitizer strengthAction:obtains chlorine test strips in range [0 - 400 PPM]
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff member has Food Safety trainingAction: At least one person in care and control of this food establishment must have a certificate in food sanitation (Food Safe training)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • white cutting board in back area is heavily stainedAction:clean cutting board to its original color, or discard and replace the discoloured cutting board with a new one
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cutting knives were found in a knife holder that cannot be cleaned or sanitizedKnives were immediately removed from the knife holder