Mount Everest Restaurant
1528A 36 Street N Lethbridge AB T1H 5H8 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Kitchen staff did not have a probe thermometer available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwasher has a leak in a pipe close to the floor. The operator has a bowl under the pipe to catch the leak. Please repair the pipe or seal the leak. The bowl underneath the dishwasher can be a temporary solution until the pipe is repaired.March 16, 2026 - outstanding.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwasher has a leak in a pipe close to the floor. The operator has a bowl under the pipe to catch the leak. Please repair the pipe or seal the leak. The bowl underneath the dishwasher can be a temporary solution until the pipe is repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 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 soap provided had been watered down. Owner replaced the hand soap during the inspection.
- 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 that was on display was expired. Please ensure that there is a valid food handling permit displayed in a place that is easily visible to patrons.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- The food handling permit that was on display was expired. Please ensure that there is a valid food handling permit displayed in a place that is easily visible to patrons.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a broken strainer found in the kitchen. Operators immediately threw out the strainer.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Vegetable storage area requires cleaning. Build up of food noted, especially in seal of door. Please ensure this area is cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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)?
- Dishwasher water is not being drained frequently. The dishwasher must be drained at least at the end of each night and allowed to air dry. Dishwasher was tested (200ppm chlorine) and drained during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some areas in the kitchen are showing wear and are no longer easily cleanable:- wall behind meat slicer- storage shelf for oils by cooking area Please repair these areas to make then smooth, easily cleanable, and durable. As discussed, cardboard is not an acceptable surface for these areas as it is not cleanable or durable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions