Skip to content
Loading map…

O-Sho Japanese Restaurant

311 4 Street S Lethbridge AB T1J 1Z9 · Food - General

Official record from Alberta →

Inspection summary

O-Sho Japanese Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on May 12, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on May 8, 2026. 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 2 times across 2 separate inspections, most recently on January 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 29, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 21, 2024. 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 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 3 times across 3 separate inspections, most recently on May 8, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of wrapped bones was observed on the floor of the walk-in cooler. The operator relocated it and placed it on a shelf to protect it from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing chlorine sanitizer, as it measured 0 ppm of chlorine. Please ensure that the chemical dishwasher dispenses chlorine at a concentration of 100 ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket with sanitizer solution for wet cleaning cloths used to sanitize food preparation surfaces is not available. The operator is advised to maintain a bleach solution in a bucket for wet cleaning cloths used in sanitizing surfaces, and this was done.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not observed in either of the refrigerators at the sushi bar used for storing fish and vegetables. Maintain thermometers in the refrigerators to verify temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing chlorine because the container of chlorine sanitizer is empty. The operator replaces the sanitizer, and the chlorine concentration in the dishwasher is measured at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no quaternary ammonium test strips to verify the concentration of the quats sanitizer used in sanitizing food prep surfaces.
    • 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 sink in the staff washroom does not have paper towels or soap for proper handwashing. The operator replenishes the soap and paper towel dispensers with the required supplies.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs were found in the prep cooler and were removed during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom paper towel empty; restocked during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is significant accumulation of grease, food, and debris under the grill line that requires cleaning.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of frozen shrimp and chicken were at room temperature. The operator reported that they had just had delivery before the inspection. This was corrected at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build-up of dust around the cooler fan in the south unit walk in cooler. There was build up of grime in the hard to reach areas and the high touch surfaces.
  8. 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?
      • Flies were observed in the back area, by the back door near the recycling storage. Please ensure that the recycling area is clean to prevent the harborage of pests.

Nearby inspected facilities

Own this business? Add a badge to your website