Nosh
557 2 Street SE Medicine Hat AB T1A 0C5 · Food - General
Inspection summary
Nosh has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on August 10, 2026, found no infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 4 times across 4 separate inspections, most recently on July 18, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on July 14, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 7 times across 5 separate inspections, most recently on June 26, 2026. For example:
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?
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.
8 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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 is expired; renewal is still pending.
- 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?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The operator could not locate the test strips. Some test strips for chlorine sanitizer was provided to the operator. Please ensure you have test strips available for each type of sanitizers used in the facility.
- 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 payment has been received. However, the permit on display was outdated. The operator stated that they had not received the permit yet.
- 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the kitchen fridge was approximately 8 °C. The operator promptly adjusted the temperature setting to lower it.The operator was asked to regularly monitor the temperatures of all fridges to ensure they are consistently maintained below 4 °C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The operator could not locate the test strips. Some test strips for chlorine sanitizer was provided to the operator. Please ensure you have test strips available for each type of sanitizers used in the facility.
- 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 permit fee remains outstanding. The operator mentioned that payment was made and it is likely still being processed.The permit on display is not current. The current permit will be sent after payment is received. Please ensure the new permit is displayed once it is received.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer dispenser was not dispensing sanitizer (Dodecylbenzenesulfonic Acid (DDBSA, 272 - 700 ppm) and Lactic Acid (704 - 1875 ppm)
- 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?
- Premises is not operating within the restrictions of Food Handler Permit
- 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?
- Food Handler Permit was not displayed where the public can see it
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer dispenser was not dispensing sanitizer (Dodecylbenzenesulfonic Acid (DDBSA, 272 - 700 ppm) and Lactic Acid (704 - 1875 ppm)
- 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?
- Food Handler Permit was not displayed where the public can see it
- 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?
- Premises is not operating within the restrictions of Food Handler Permit
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?