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Moose Lodge 1073

901 8 Street SW Medicine Hat AB T1A 4M7 · Food - General

Official record from Alberta →

Inspection summary

Moose Lodge 1073 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on October 1, 2026, recorded 2 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 November 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 21, 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 11 times across 7 separate inspections, most recently on March 3, 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.

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning bin with cloths in it measured 0 ppm chlorine. Staff prepared a new solution measuring 100-200 ppm chlorine and placed the wiping cloth in it.Ensure wiping cloths used for food contact surfaces are kept in a labelled container with food grade sanitizer between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff in the food production area did not have any form of hair control. Staff promptly put on a hair net.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A few ants were observed in the kitchen.Mouse droppings were observed underneath the bathroom sink in the staff washroom. The droppings did not appear fresh.Last pest control service date was 02/02/2026.
    • 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 are holes in the wall along the wall-floor joint in the corner of the kitchen to the left of the food prep cooler and in the hallway along the right side of the wall between the staff washroom and liquor room. There is a large hole in the wall in the cabinet underneath the staff washroom sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt/grime buildup underneath the food prep/storage areas, particularly in the hard-to-reach areas.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The boxes of food placed in the walk-in cooler are off of the floor.Boxes of potatoes are stored on the floor.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are boxes of food placed in the walk-in cooler and freezer on the floor. Please ensure all food items are at least 15 cm off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris/grease buildup mainly underneath equipment such as the grill station. The operator stated that hood vent cleaning will be done in May and equipment can be moved during that time.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are boxes of food placed in the walk-in cooler and freezer on the floor. Please ensure all food items are at least 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was no label on a bottle of chemical solution. The operator promptly wrote down the type of chemical on the bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food items in the fridge near the stove in the kitchen were measured at 8 °C. The operator dialed down the temperature promptly. Please ensure the fridge's temperature is below 4 °C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have a written cleaning schedule. A template will be sent to the operator.
  8. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is one section of the floor in the corner of the kitchen by the food prep cooler which contains a buildup of debris. Previously cited areas have received a deep cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have a written cleaning schedule. A template will be sent to the operator.
  9. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse solution for the mechanical dishwasher measures 0 ppm chlorine. The operator called for a technician to come assess the dishwasher.
    • 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 is a buildup of debris on the vent filters of the hood canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have a written cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dirt/grime on the floors throughout the kitchen area especially underneath equipment/shelving in the food preparation, dishwashing area, and coffee station area. These areas require a deep cleaning.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility require cleaning including underneath equipment, the front/handles of the food prep cooler, and toaster oven.
  11. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher measured 0 ppm chlorine. Repairs began on the dishwasher during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility require cleaning including underneath equipment, the front/handles of the food prep cooler, and toaster oven.

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