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Mojo's Pub & Grill

32 - 550 University Drive W Lethbridge AB T1J 4T3 · Food - General

Official record from Alberta →

Inspection summary

Mojo's Pub & Grill has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on June 4, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 May 28, 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 once on January 20, 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)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 3, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 6 times across 6 separate inspections, most recently on September 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermomert was not available in the prep cooler at the back area to monitor its temperature.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the cooling unit at the back area.Please ensure a thermometer is maintained in the cooling unit to monitor its temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A quaternary ammonium test strip was not available to measure the concentration of the sanitizer used for surface sanitizing. Please ensure test strips are kept on-site to verify sanitizer strenght.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding Sept 10* There was grease and food debris under the prep coolers and grill that require a deep clean.
  7. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Grime observed on the ice chute above the bin in ice machine; clean the ice machine and discard ice to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese sauce in the hot holding measured 40-60°C. Upon investigation, staff had taken the sauce out of the fridge and placed it in the hot holding unit without reheating first. Potentially hazardous foods that have been cooked, then cooled to 4°C shall be reheated to 74°C or higher in a manner that they will passthrough the Danger Zone, 4°C to 60°C as quickly as possible.The sauce was boiled in a pot at the time of inspection and returned to the hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and food debris under the prep coolers and grill that require a deep clean.The ice machine requires cleaning.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of mildew on the wall behind the dishwasher. There was build up of dust and grime in between equipment and on the corners of the floor.There was accumulation of dust on the ceiling vents. There was syrup on the floor and wall by the pop syrup dispensers.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of mildew on the wall behind the dishwasher. There was build up of dust and grime in between equipment and on the corners of the floor.Oct 09: The wall behind the dishwasher was clean. The corners of the floor had build up of grime. There was accumulation of dust on the fan in the back storage area. There was buildup of mildew in the ice machine at the top.
  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of mildew on the wall behind the dishwasher. There was build up of dust and grime in between equipment and on the corners of the floor.
  11. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust on the ceiling of the walk-in cooler. Please ensure that the ceiling is clean to prevent cross contamination.
  12. Monitoring Inspection

    0 infractions

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