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Osho Express

170 Columbia Boulevard Lethbridge AB T1K 4A4 · Food - General

Official record from Alberta →

Inspection summary

Osho Express has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on June 5, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 6 times across 5 separate inspections, most recently on May 15, 2026. 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 5 times across 5 separate inspections, most recently on May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 13, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 5, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 May 15, 2026. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Quaternary ammonium (Quat) test strips were not available to measure the concentration of the Quat sanitizer.
    • 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 exhaust filters were observed to have grease buildup. Please ensure they are cleaned regularly and maintained in a sanitary condition.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottles was measured at 50 ppm. The operator replaced the sanitizer, and it was measured at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • The Quat sanitizer spray bottles were unlabeled. The operator labeled them at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the refrigerator by the kitchen entrance and the prep cooler were measured at 6°C and 11°C, respectively. Please ensure that temperatures are maintained at 4°C or lower at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium (Quat) test strips were not available to measure the concentration of the Quat sanitizer.
    • 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 exhaust filters were observed to have grease buildup. Please ensure they are cleaned regularly and maintained in a sanitary condition.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of rice and a bag of potatoes were observed stored directly on the floor. Food must be stored off the ground in a manner that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside containers of flour and rice. The operator removed the scoops and placed them in a designated area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers have thermometers. Ensure that thermometers are in the coolers to measure its temperature.
    • 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 valid permit is not displayed for public view.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers have thermometers.
  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer measured >400 ppm and was diluted during the inspection. A few test strips were left with the operator; the facility needs to obtain test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers have thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and food debris under the prep cooler and cook line that requires deep cleaning.
  9. Monitoring Inspection

    4 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 operator was advised to remove them from the facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs spray measured 50 ppm and was refilled during inspection and measured 200 ppm; the QUATs dispenser is not operating properly. The owners will call the chemical supplier to repair immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers have thermometers. Operators informed to check left prep cooler to ensure it returns to ≤4.0 degrees Celsius as inspection occurred after lunch.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and food debris under the prep cooler and cook line that requires deep cleaning.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer, in the sanitizer bottle, was 0ppm. This was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of food debris on the cooler shelves and in hard to reach areas.
  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food in the coolers were being stored uncovered. There were items in the prep cooler being covered with a microfiber cloth. Please ensure that all food is covered with food-grade material to prevent contamination.
  12. Monitoring Inspection

    0 infractions

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