Skip to content
Loading map…

Nord-Bridge Seniors Centre

1904 13 Avenue N Lethbridge AB T1H 4W9 · Food - General

Official record from Alberta →

Inspection summary

Nord-Bridge Seniors Centre has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on June 4, 2026, found no infractions.

7 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 May 12, 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 2 times across 2 separate inspections, most recently on March 5, 2025. 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?

  • 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 December 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 12, 2024. 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 5 times across 5 separate inspections, most recently on December 1, 2025. 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs bucket on cookline measured <50 ppm and was refilled during the inspection to 300 ppm. Sanitizer buckets should be changed more often during busy periods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water filters for the steam unit were replaced in November 2024 and the options for timeline was 1-6 months on the canister and therefore the filters should be replaced.The exhaust hood filters have a buildup of grease and must be cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer measured >400 ppm. The dispenser was diluted during inspection and staff were directed to remix all spray bottles in the facility to measured 200-400 ppm. QUATs test strips were not available and were ordered during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A crock pot of gravy was found in the back-room fridge at approximately 45°C. Inspector reviewed proper cooling techniques with the cook (e.g., cooling in smaller batches, frequent stirring, ice bath). When asked about reheating procedures, staff indicated the gravy was placed directly into hot holding by turning the crock pot to “high.” Crock pots do not reheat food quickly enough. High-risk foods must be reheated to 74°C as quickly as possible before hot holding and then maintained at 60°C (140°F) or above. Inspector advised staff to boil the leftover gravy on the stove to reach 74°C, then transfer to the crock pot for hot holding only once. High-risk foods like gravy must not be reheated multiple times; any leftovers after hot holding must be discarded. Staff confirmed they would discard the gravy.
    • 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 fire suppression system tag indicates inspections are typically completed every six months. The last recorded inspection was in December 2024, so the system appears overdue. Please arrange for the fire suppression system to be inspected.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • Transition between kitchen and front area is sealed with tape. Please remove tape and install a transition strip, which is smooth, easily cleanable, and durable.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 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?
      • Mouse feces noted in the chemical room behind the hot water tank. Sticky traps have been set throughout the chemical room. Please clean up the feces, set additional traps, and seal all entrance points.Please discuss setting traps throughout the facility with the facilities manager.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 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?
      • Large gap noted at the bottom of the back delivery door near kitchen. Please change or add additional weather stripping to close the gap in the door, which will inhibit pest entry.
    • 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 filters had significant build up of grease. Please clean filters and empty grease collection insert.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was 0ppm upon inspection. Discussed frequency of changing solution with operator - please ensure that the solution in the cloth buckets is changed about every 4 hours or between busy periods.
    • 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 filters are greasy, making it difficult for the canopy to function properly. Filters may be cleaned between servicing, however please follow manufacturers instructions.
  14. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cream was found in the cooler that was past the best before date. Ensure staff are going through dates on food products. This was removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a container of meat thawing on the floor in the walk-in cooler. Food must be stored off the floor. This was corrected during the inspection.
  15. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease noted in ventilation canopy filters. These filters need to be cleaned when build up is present to ensure the system is in good working order. Ventilation canopy maintenance is up to date.

Nearby inspected facilities

Own this business? Add a badge to your website