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Lebanese Market

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

Official record from Alberta →

Inspection summary

Lebanese Market has been inspected 16 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on June 10, 2026, recorded 4 infractions.

2 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 9 times across 9 separate inspections, most recently on May 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 6 separate inspections, most recently on May 3, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on February 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14 times across 12 separate inspections, most recently on March 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 8 separate inspections, most recently on June 10, 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?

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.

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

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