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Local Public Eatery

579 3 Street SE Medicine Hat AB T1A 0H2 · Food - General

Official record from Alberta →

Inspection summary

Local Public Eatery has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on June 16, 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 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 5 separate inspections, most recently on February 2, 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)?

  • 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 December 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on February 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 times across 5 separate inspections, most recently on December 9, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on December 9, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Demand 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)?
      • The iodine test paper is expired:"Hydrion Lo Iodine 0-50//Lot 217823//Exp Jun 15, 2025".
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Most of the dishwasher racks are old, worn, and dirty with caked-on material.
  3. Risk Management 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)?
      • The iodine test paper is expired:"Hydrion Lo Iodine 0-50//Lot 217823//Exp Jun 15, 2025".
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Most of the dishwasher racks are old, worn, and dirty with caked-on material.
  4. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine test paper is expired:"Hydrion Lo Iodine 0-50//Lot 217823//Exp Jun 15, 2025".
    • 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 at the main bar is not supplied with paper towels.
    • 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 back area/patio bar is poorly lit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Most of the dishwasher racks are old, worn, and dirty with caked-on material.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be addressed:- Dirty Dishes Area: Sauce debris was observed on the rack and wall.- Hood Vent Filters: Dust and grease buildup was noted. Please note this is a repeat violation.- Freezer Door Handle: Grime was observed on the handle of the freezer near the entrance.Please ensure these areas are cleaned.Dust accumulation was observed on the fan cover in the walk-in cooler. The operator addressed the issue promptly by cleaning it.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooler behind the bar was measured to be 7.0°C. Please ensure that all high-risk foods are kept at a temperature of 4.0°C or lower.
    • 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 displayed was expired (September 30th, 2024). Please ensure that you have a valid food handling permit displayed where patrons can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a build-up of grease on the ventilation hood filters. Please ensure that the ventilation filters are cleaned regularly to prevent the accumulation of grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was observed to have a build-up of biofilm on the inside. Please ensure that the indicated equipment is cleaned and sanitized to prevent contamination from occurring.
  9. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooler behind the bar was measured to be 7.0°C. Please ensure that all high-risk foods are kept at a temperature of 4.0°C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine test strips available for the dishwasher behind the bar. Please have test strips available to ensure that chemicals are dispensing properly and sanitizing the dishware.
    • 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 displayed was expired (September 30th, 2024). Please ensure that you have a valid food handling permit displayed where patrons can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a build-up of grease on the ventilation hood filters. Please ensure that the ventilation filters are cleaned regularly to prevent the accumulation of grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wire fryer skimmer was observed to be in disrepair. The ice machine was observed to have a build-up of biofilm on the inside. Please discard the broken equipment and replace it with one in good repair to ensure that no physical contamination of food occurs.Please ensure that the indicated equipment is cleaned and sanitized to prevent contamination from occurring.
  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on the counters. Operator placed it in the sanitizer bucket.Please ensure all used cleaning cloths, when not in use are stored in the sanitizing bucket to prevent the growth of microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored near the entrance to the main kitchen was not covered. The operator promptly covered it.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The jacket was stored on the sink located behind the food preparation area.Please ensure all the personal belongings are stored in a specific room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Green cutting board had black spots on it and was dirty. The operator immediately discarded it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Indicated areas below require proper cleaning as food, debris and paper towels were observed on the floor.1. Food preparation area.2. Near the dishwashing area.3. Near the glasswasher area in the main kitchen.

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