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Luigis Pizza & Steak House

306 13 Street N Lethbridge AB T1H 2R8 · Food - General

Official record from Alberta →

Inspection summary

Luigis Pizza & Steak House has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on September 10, 2026, recorded 2 infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 4 times across 4 separate inspections, most recently on September 10, 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 4 times across 4 separate inspections, most recently on August 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 8 separate inspections, most recently on September 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 separate inspections, most recently on May 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 2 separate inspections, most recently on August 12, 2024. 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.

15 inspections

  1. 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)?
      • QUAT sanitizer test strips were not available. Owner was ordering online during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the dough mixer has a buildup of grime and debris which requires cleaning.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Garbage and food debris was observed under the grill area which requires cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. Discussed areas that need more attention:1. Area around dough mixer had build up of food. Please ensure this area is thoroughly cleaned and added to the cleaning schedule.2. Some wet and water damaged materials were noted in the basement (not food related). Please remove these materials.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of grime on the can opener. Please ensure that the indicated equipment is cleaned and sanitized to prevent cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lower shelves along the back corner of the kitchen used to store pizza trays and other food equipment had a build-up of food debris and grime. Please ensure that the indicated areas are cleaned and sanitized.
  7. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a wire fry skimmer in disrepair. Operator immediately discarded of the equipment in the garbage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of grime on the can opener. Please ensure that the indicated equipment is cleaned and sanitized to prevent cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lower shelves along the back corner of the kitchen used to store pizza trays and other food equipment had a build-up of food debris and grime. Please ensure that the indicated areas are cleaned and sanitized.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelves in the walk in cooler are in poor repair and are no longer easily cleanable. Please either resurface or replace the indicated shelves.
  9. Monitoring 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?
      • Ventilation canopy requires servicing. Ventilation canopy filters appeared clean. These along with the drip tray are cleaned weekly. Please also ensure to clean the wall underneath the filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelves in the walk in cooler are in poor repair and are no longer easily cleanable. Please either resurface or replace the indicated shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required under cooking area and grill. Noted build up of food debris and grease.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS measured 50 ppm in the kitchen bucket. Upon investigation, the concentrate was nearly empty and not fully screwed into the dispenser. This was corrected and measured 200 ppm.Ensure staff are testing sanitizer and refilling regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • August 26: The prep cooler storing sauces measured 5°C which is an improvement from the previous inspection as maintenance had been in. Discussed with cook turning the cooler so the bottom measured 0-2.0°C. Additionally, the small freezer gasket has been ordered as the seal is in disrepair.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cloths were left on food prep areas. Cloths must be stored in sanitizer when not in use as leaving them at on food surfaces can allow growth harmful bacterial, and can contaminate the counters. Cloths were moved during inspection. This is a reoccurring violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler storing sauces measured 15-18°C. The sauces were moved during the inspection, and maintenance called to check this cooler. Staff will use an ice bath during dinner service for sauces. Coolers must measure 4.0°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were buckets in the hand sink. Do not leave anything in the hand sink, as it must be available for hand washing at all times.This is a reoccurring violation.
  13. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cloths were left on food prep areas. Cloths must be stored in sanitizer when not in use as leaving them at on food surfaces can allow growth harmful bacterial, and can contaminate the counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Discussed hot holding: Hot foods must be fully cooked to 74.0°C prior to placing in the hot holding unit. Ensure the steam tables are fully heated before placing cooked foods into them so they maintain ≥60.0°C. Have staff stir foods often, cover when not in use, and check with thermometer throughout meal service. A back up cream sauce measured 50°C at the surface and was uncovered. Once stirred, staff covered the food.
  14. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were multiple containers of opened meat sauce in the walk-in cooler. Ensure foods are covered during storage so contamination does not occur.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy measured 20°C in the hot holding unit. Employees place hot foods into unit to reheat and hold. A hot holding unit is not meant to reheat potentially hazardous foods.Potentially hazardous foods that have been cooked shall be reheated to 74 °C or higher in a manner that they will passthrough the Danger Zone, as quickly as possible (i.e. boiling on the stove). The cook was reheating gravy on the stove during inspection. Additionally, the cooler under the hot holding unit 7°C .
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were buckets in the hand sink. Do not leave anything in the hand sink, as it must be available for hand washing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large metal tin is being used to scoop flour for making dough. Scoops must be food grade and stored in a manner that protects the food from contamination (not right inside the product).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under prep coolers, and the stove have food and grime build up. Please ensure these are cleaned thoroughly to prevent contamination and pest harbourage.*Outstanding*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans in both walk-in coolers have an accumulation of dust. Clean these fans.
  15. Monitoring Inspection

    2 infractions

    • 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?
      • Permit posted was expired. This was corrected during the inspection. Operator posted a copy of the new permit during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under prep coolers, and the stove have food and grime build up. Please ensure these are cleaned thoroughly to prevent contamination and pest harbourage.

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