Onion Bar & Grill - Main Kitchen
1702 23 Street N Lethbridge AB T1H 5B3 · Food - General
Inspection summary
Onion Bar & Grill - Main Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on March 25, 2026, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.
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.
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 3 times across 3 separate inspections, most recently on March 19, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on November 3, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 October 24, 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?
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 4 times across 3 separate inspections, most recently on November 6, 2024. 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?
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 November 3, 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.
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The rear prep cooler measured 10-11℃. Temperature log was not completed the day of inspection. All perishable foods inside the cooler were discarded during the inspection.Additionally, a lid was placed on the cooked bacon to ensure it is held over 60℃.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The exhaust hood has significant grease accumulation and requires cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff beverage stored along cookline; staff drinks must not be stored in food handling areas. Removed during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk foods (eggs, cooked hashbrowns) were stored at room temperature for the lunch rush. These foods must be temperature controlled if they are to be put back in the fridge after service. Foods immediately put back in cooler.The prep cooler measured ~8℃; inspection took place following a busy lunch rush.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine in mechanical dishwasher measured 0 ppm; sanitizer had been changed in the morning. Advised to use sink for sanitizing and manager had phoned technician to troubleshoot.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management 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?
- Large gap present between sink and prep table at 2 compartment sink in the back of the kitchen. This can allow water to drip onto surface below and makes it difficult for staff to use this table.
- 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
3 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?
- Some flies noted in the kitchen. Fly strips were present, but need to be changed.Please ensure to change physical fly traps and use more as necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large gap present between sink and prep table at 2 compartment sink in the back of the kitchen. This can allow water to drip onto surface below and makes it difficult for staff to use this table.
- 23. Is the facility maintained in a clean and sanitary condition?
- General sanitation was satisfactory. Ventilation canopy filters require cleaning. Heavy build up noted during inspection.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop was stored right in the bulk flour bin, connected to the bin with tape. Scoop must be stored in a way that protects the food from contamination. This was removed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler on cook line measured ~8 degrees C. Inspection occurred after a busy lunch rush. Manager was made aware to check the temperature in an hour to ensure it returns to ≤4.0 C, or move the high-risk foods to another cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUATs sanitizer bucket near the coffee station measured 100 ppm. This was remixed during inspection and measured 200 ppm. Ensure sanitizer concentration is confirmed with test strips - manager did this during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw fish and whole eggs were stored above ready to eat foods. Raw foods must not be stored above ready to eat foods as this presents a risk of cross contamination. This was corrected 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?
- Exhaust hood requires servicing. Send a photo of the updated sticker to inspector.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?