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Lighthouse Japanese Restaurant / Poke Shack

708 3 Avenue S Lethbridge AB T1J 0H6 · Food - General

Official record from Alberta →

Inspection summary

Lighthouse Japanese Restaurant / Poke Shack has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on June 23, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 3 times across 3 separate inspections, most recently on February 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 27, 2024. 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 4 times across 4 separate inspections, most recently on June 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on June 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed stored inside the container of rice, and a wrapped food item was found on the floor of the walk-in freezer. The operator corrected these issues by removing the scoop and discarding the food item.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was observed along the top lining of the ice machine. Please ensure this area is thoroughly cleaned
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of carrots and a bag of breadcrumbs were observed stored on the floor in the walk‑in cooler. The operator removed both items from the floor and placed them on the rack to prevent contamination.A scoop was observed stored inside a container of flour. The operator removed the scoop and placed it in a designated area to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not observed in four of the refrigerators. Please ensure that thermometers are placed in each unit to allow for proper temperature monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips were not available to measure the concentration of the Quats sanitizer used in sanitizing surfaces.
    • 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 permit was not posted on the wall at the time of inspection. The operator printed the updated permit and posted it for public viewing.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer spray in the kitchen and front of house measured >400 ppm and was diluted during the inspection. Ensure you have test strips to verify the sanitizer is between 200-400 ppm and mix according to the manufacturer's instructions for this concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and beef had been recently placed in the warmer and measured ~50°C; the hot holding unit was turned up during the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of grime on high touch surfaces as well as the hard to reach areas such as the corners on the floors and the wall under the dishwasher.April 25: There was grime build up in the hard to reach areas such as in between equipment and floor corners. There was dust build up on the walls in the walk in cooler and by the cooler ventilation fan. There was build up of dust on the utensil storage racks.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of grime on high touch surfaces as well as the hard to reach areas such as the corners on the floors and the wall under the dishwasher.April 25: There was grime build up in the hard to reach areas such as in between equipment and floor corners. There was dust build up on the walls in the walk in cooler and by the cooler ventilation fan. There was build up of dust on the utensil storage racks.
  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of grime on high touch surfaces as well as the hard to reach areas such as the corners on the floors and the wall under the dishwasher.
  11. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The Quats sanitizer bottle was not labelled. This was corrected at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit was 47°C. The food was removed from the hot holding unit and the temperature was increased. The temperature was 74°C at the end of the 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 station was obstructed with utensils. This was immediately corrected at the time of inspection. Please ensure that the hand wash station is designated for hand washing to promote effective hand hygiene.

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