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New Oriental Buffet

1255 3 Avenue S Lethbridge AB T1J 0K1 · Food - General

Official record from Alberta →

Inspection summary

New Oriental Buffet has been inspected 18 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on July 16, 2026, recorded 1 infraction.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 7 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 6 times across 4 separate inspections, most recently on November 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 4 separate inspections, most recently on November 6, 2025. 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 12 times across 6 separate inspections, most recently on July 16, 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 12 times across 6 separate inspections, most recently on March 10, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 9 times across 5 separate inspections, most recently on June 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

18 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids on large chest freezers were in disrepair. Small wooden chopping block was in poor shape and should no longer be used to chop food on. It is acceptable to use a separate cutting board on top of the block.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water due to main break.
  4. Demand Inspection

    0 infractions

  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?
      • Repairs are still in progress.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Progress continues on defrosting freezers.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was being thawed at room temperature without any running water. Chicken temperature was measured 10.2°C. It was immediately moved to the fridge.Please ensure that proper defrosting practices are being held.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer dispenser is not functioning. Use an alternative sanitizing step after dishwashing until repairs are done with a sink with 100-200ppm chlorine, sanitizing for at least 2 minutes.Please repair the dishwasher immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple chest freezers have a build-up of frost around the walls. Please defrost your freezers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids for a few chest freezers behind the cook line are in disrepair. Since the facility is going to move buildings in the near future, temporary fixes are permitted.
  8. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hoisin sauce and ketchup were being stored open in their original tins. Operator discarded the items in the garbage during inspection.Scoops without handles were being stored directly in the bulk food containers. Operator removed scoops from bulk container immediately. Consulted with operator about how to properly store scoops to mitigate cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A meat dish on the buffet measured between 40°C - 50°C. The restaurant had just opened so operator was instructed to cook dish to appropriate internal temperature before serving. Consulted with operator about keeping the buffet table water higher than 60°C to ensure that the food on the buffet is kept at a temperature of at least 60°C. Please ensure that all high-risk food is kept either below 4°C or above 60°C to mitigate potential bacteria growth.
    • 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. There was a wire flour sifter in disrepair. Operator immediately discarded the items in the garbage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of dust around the fan of the walk-in cooler behind the cook line. Please ensure that the indicated areas are cleaned.
  9. Risk Management 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?
      • Plumber noted the parts have been ordered and will be reinstalled on Thursday. The front server/food preparation area did not have hot water available at the handwash station.Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were buckets found in the basement which contained a blackish, greasy liquid. The buckets appeared to be placed in the basement to collect drippings from the upstairs kitchen. The contents of the bucket were spilt on the floor of the basement.Please ensure that the indicated areas are clean and sanitized.
  10. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Plumber noted the parts have been ordered and will be reinstalled on Thursday. The front server/food preparation area did not have hot water available at the handwash station.Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water at all times.
  11. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no premixed sanitizer readily available for proper disinfection of food contact surfaces. Staff were not familiar with how to properly mix up a bleach solution. Please ensure that an approved sanitizer is available at all times for cleaning and sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler located across from the grill line was measured at approximately 10°C.Please ensure that all coolers are kept at 4°C or colder to mitigate bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not operational at the time of the inspection. Please ensure that an approved dishwashing method is being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front server/food preparation area did not have hot water available at the handwash station.Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water at all times.
    • 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 an improvement in sanitation, but more needs to be done. Under the grill line, under and behind equipment, shelving racks, etc. All these things need to be moved to allow for properly cleaning. Please ensure that the food establishment is maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food contact surfaces and equipment were maintained in an unsanitary condition throughout the commercial food establishment. Dirty knives, tongs, can opener, shelving units, and food preparation surfaces all showed evidence of significant grime build up, indicating improper sanitation practices.Please ensure that all contact surfaces and food equipment are maintained in a clean and sanitary manner to prevent cross-contamination from occurring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A proper handle for the sink was installed, but plumber noted it is leaking. Plumber noted he will correct this issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There appeared to be a leak from the deep fryer, as evident by a heavy accumulation of grease under the fry line. Please ensure that all equipment is in working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were buckets found in the basement which contained a blackish, greasy liquid. The buckets appeared to be placed in the basement to collect drippings from the upstairs kitchen. The contents of the bucket were spilt on the floor of the basement.Please ensure that the indicated areas are clean and sanitized.
  12. Monitoring Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no premixed sanitizer readily available for proper disinfection of food contact surfaces. Staff were not familiar with how to properly mix up a bleach solution. Please ensure that an approved sanitizer is available at all times for cleaning and sanitizing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff aprons were visibly soiled and no food handlers observed washing their hands at any time during the inspection. Please ensure that all food handlers wear clean aprons/uniforms. Please ensure that all food handlers are following proper handwashing techniques to prevent cross-contamination from occurring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A crate of cooked noodles was found stored directly on top of raw pork ribs. Please ensure that food is stored in a way that prevents cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was bedding and mattresses noted in back areas of the food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler located across from the grill line was measured at approximately 10°C.Please ensure that all coolers are kept at 4°C or colder to mitigate bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a large amount of meat products, including beef, shrimp, pork ribs, and chicken that was thawed in the back 2-compartment sink. Staff reported the meat was left out frozen overnight thaw.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not operational at the time of the inspection. Please ensure that an approved dishwashing method is being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front server/food preparation area did not have hot water available at the handwash station.Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back handwashing station serving the main food handling area of the kitchen was inaccessible due to the sink being used for raw meat preparations. The soap dispenser was not dispensing soap.Please ensure that all handwashing stations are accessible and stocked with soap, paper towels, and warm water.
    • 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 significant accumulation of dirt, grim, and grease throughout the commercial food establishment. The floors, ceiling, walls under and/or behind food equipment and in hard-to-reach areas, were maintained in a very unsanitary condition.Please ensure that the food establishment is maintained in a clean and sanitary condition.
    • 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 were numerous lights missing in the kitchen and were not properly covered with shatter proof protection. Please ensure that all lighting is covered with shatter proof protection to prevent contamination of food from occurring.
    • 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 ventilation canopy was missing grease filters, and the ventilation system was overdue for professional cleaning. There was a significant buildup of grease on the canopy, filters, and fire suppression system.Please ensure that a certified company services the canopy. Please ensure that there is the appropriate amount of grease filters and that they are maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food contact surfaces and equipment were maintained in an unsanitary condition throughout the commercial food establishment. Dirty knives, tongs, can opener, shelving units, and food preparation surfaces all showed evidence of significant grime build up, indicating improper sanitation practices.Please ensure that all contact surfaces and food equipment are maintained in a clean and sanitary manner to prevent cross-contamination from occurring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The back 2-compartment sink did not have a proper handle to control temperature. A vice-grip is used to turn the water off and on.Please ensure that the handles on the sink are fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There appeared to be a leak from the deep fryer, as evident by a heavy accumulation of grease under the fry line. Please ensure that all equipment is in working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule and procedure was not available.Please ensure that a cleaning schedule is created and followed by staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were buckets found in the basement which contained a blackish, greasy liquid. The buckets appeared to be placed in the basement to collect drippings from the upstairs kitchen. The contents of the bucket were spilt on the floor of the basement.Please ensure that the indicated areas are clean and sanitized.
  13. Demand Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing sanitizer. Operator had already c
  16. Demand Inspection

    0 infractions

  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food that was cooked and left out to cool, is required to go into the cooler quicker, Cooked food left to cool must reach 20C. within 4 hours and 2 hours to reach 4C. in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking in the dishwasher area is in poor shape and full of mold.Remove and reseal the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corners, high touch areas like door handles, walls, light switches are dirty.The lids and outside of all bulk food containers are dirty.More consistent cleaning required.

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