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Paul's Kitchen

243 13 Street N Lethbridge AB T1H 2R6 · Food - General

Official record from Alberta →

Inspection summary

Paul's Kitchen has been inspected 21 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on October 13, 2026, found no infractions.

10 of 21 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 4 times across 4 separate inspections, most recently on September 28, 2026. 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?

  • 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 February 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15 times across 10 separate inspections, most recently on October 5, 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?

  • 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 14 times across 8 separate inspections, most recently on September 28, 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.

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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?
      • The fire suppression system tag displayed November 2025 as the most recent inspection and historically is inspected every 6 months. Fire suppression systems should be serviced.October 5: Inspection tentatively scheduled for later this week.
  3. 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?
      • The fire suppression system tag displayed November 2025 as the most recent inspection and historically is inspected every 6 months. Fire suppression systems should be serviced.The shelf made of raw wood is in the kitchen had been painted.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods inside of the walk-in cooler and stand-up freezer were uncovered.Large bulk containers of sugar, salt, chicken stock, and other food products were observed with scoops stored directly in the food. Scoop handles were in direct contact with the food products, and the scoops were not maintained in a clean condition.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink paper towel dispenser was not operational during the inspection. The handwashing sink in the kitchen was partially obstructed by stored equipment and materials, including a stool and other items on the floor in front of the sink.
    • 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 droppings were observed on the floor in hard-to-reach areas including under the 2-compartment sink, behind the grill, and below the countertop under the service window in the kitchen.
    • 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 displayed November 2025 as the most recent inspection and historically is inspected every 6 months. Fire suppression systems should be serviced.A shelf made of raw wood is in the kitchen and must be sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some equipment within the kitchen was not sanitary and had a buildup of grease, grime, and food debris including but not limited to the grill, storage cart, and exhaust hood filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulations of grease, food debris, dirt, and grime were observed throughout the kitchen. Unsanitary conditions were noted on floors, walls, shelving, food-contact and non-food-contact equipment, inside refrigeration units (large spill in the walk-in cooler), beneath and behind equipment, and under counters and work surfaces. The facility must conduct a thorough top-to-bottom deep cleaning prior to reopening.The facility did not have written cleaning and sanitizing procedures or a documented cleaning schedule.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 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?
      • Mouse droppings had been cleaned and were not observed during the inspection. Pest control is scheduled for Feb 27th, and the owner will provide report to the inspector.
    • 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 posted food permit is expired; please post your current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed at the 2-compartment sink tap. Owner has the piece to repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is significant grease, grime, and food debris accumulation throughout the kitchen including the exhaust hood filters, under most equipment and counters, and on the front of coolers and equipment. Cleaning has been discussed at most routine inspections in the past. A deep clean is required.Feb 27 - Some cleaning has been conducted including the dishwashing area and front of some equipment. However, significant accumulation is still present throughout the kitchen and must be cleaned before the re-inspection.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bucket in the front and spray in the kitchen was both strong (>200 ppm) and were diluted during the inspection. Test strips are available. We reviewed how to mix a 100-ppm solution (1/2 teaspoon bleach per liter of water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat in containers was in the walk-in cooler above cooked rice and rice noodles. Raw meats must be stored to prevent cross contamination. Meat was moved to the bottom 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?
      • Dishes were stored in the front hand sink, with a poster displayed above the sink for how to arrange cups. Hand sinks must always be available for handwashing. Staff were directed to move the dishes out of the hand sink.
    • 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 droppings were observed on the floor in hard-to-reach areas including under the 2-compartment sink, and below the countertop under the service window in the kitchen. We reviewed how to safely clean up mouse droppings. Owner left a message for pest control 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?
      • A leak was observed at the 2-compartment sink tap. Owner has the piece to repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is significant grease, grime, and food debris accumulation throughout the kitchen including the exhaust hood filters, under most equipment and counters, and on the front of coolers and equipment. Cleaning has been discussed at most routine inspections in the past. A deep clean is required.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel present at kitchen hand wash station upon inspection. Operator stocked paper towel 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?
      • Ventilation canopy filters have significant build up of grease. Canopy is overdue for servicing. Please have the canopy serviced and ensure filters are removed and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food build up noted in the kitchen. Areas of concern include the cook line, especially the fryer area, underneath heavy equipment, and the stand up freezer. Please ensure these areas are kept clean.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat was being stored in garbage bags.The bulk containers for sugar and MSG were not food grade material. Build-up of grime on the outside of bulk containers.Please ensure that all food is being stored in containers or material that is food grade.Please ensure that all food containers are maintained in a clean and sanitary manner to prevent cross-contamination from occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various meats were being thawed at room temperature. Operator moved products to the cooler during inspection. Consulted about proper meat thawing procedures: in a cooler/refrigerator overnight, under cold running water, or in the microwave (to be cooked immediately after).
    • 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?
      • There was no valid food handling permit display in an area easily visible to patrons. Please ensure that you have a valid food handling permit displayed in an area that is easily visible to patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris and grime on the floor of the walk-in cooler.The walls, shelves, and floor of the service window corner had a build-up of food debris and grime on them. The floor along the cookline had a build-up of grime.Please ensure that all of the indicated areas are cleaned and sanitized to prevent any cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule or checklist. Please ensure that there is a cleaning schedule/checklist that staff can follow to make sure that cleaning is not getting missed.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Canned pineapple stored in original can. Once opened, cans are not appropriate for storage of food, especially acidic food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station in kitchen was obstructed by food and cardboard. Dishwashing sink is not stocked with soap and paper towels.Please ensure hand wash station is always unobstructed to facilitate proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment such as the meat slicer and cooking equipment had build of up food and grease. Please ensure these areas are cleaned more frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, grime, and food debris noted in cooking area in the kitchen as well as the ventilation canopy. Kitchen requires a thorough cleaning and organization. Please ensure the kitchen is thoroughly cleaned and organized.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray bottles were too strong and were diluted during the inspection. 1/2 teaspoon bleach:1 litre of water will prepare a 100 ppm solution.Cloths are used and replaced ever 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pineapple was stored opened in its tin in the prep cooler. Once opened, a metal tin is not appropriate for storage and contents must be transferred to food grade containers. Moved to a food grade container during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were boxes near the hand sink, making it difficult to access. These were moved during the inspection. Ensure you always have a clear path to the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in hard-to-reach areas had a build up of grease and debris in the kitchen and front of house. A deep clean is needed of these areas.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operators were using a non-approved food surface sanitizer for customer tables, called Flexiclean. The product label states to rinse with potable water for food surfaces, which staff were not doing. Educated on where this cleaner may be used (i.e. bathrooms, walls, door handles, etc.), but NOT on food surfaces. Two bleach spray bottles were found and measured >200 ppm chlorine. These were diluted during the inspection. Staff will use the bleach spray for food surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw beef was being stored in the prep cooler right beside cooked beef and pickled carrots. DO NOT store raw meat next to ready to eat foods as this could lead to cross contamination. Raw beef was moved to the bottom of the cooler during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple packages of raw beef were stored on top of produce in the walk-in cooler. DO NOT store raw meat above ready to eat foods. Raw meat must be stored at the bottom so it cannot contaminate anything below it. Moved during inspection. Raw beef bones were being stored in a black garbage bag in the freezer. Garbage bags are not designed for food storage. All foods must be stored in food safe containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items were found at room temperature:- Frozen raw chicken thawing in a bucket- Large container of cooked rice noodles- Recently cooked chicken Discussed proper thawing methods (under cold running water, in cooler, microwave). The amount of time food spends at room temperature must be minimized because in this "danger zone" bacteria can multiply rapidly. After cooking, food needs to be cooled rapidly.All foods were placed in the cooler. Frozen chicken measured 2.0°C on the surface. Rice noodles had just been pulled out for lunch. Discussed only taking noodles for each order. Educated operator on cooling cooked chicken quickly and placing back in the cooler. No probe thermometer was available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust hood grease filters were extremely dirty where grease chunks were hanging off. This could contaminate the food below. Clean the filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is needed in hard-to-reach areas behind the cooktop, under prep cooler and freezer, under counters. The floors also need to be cleaned.
  18. Demand Inspection

    0 infractions

  19. Risk Management Inspection

    0 infractions

  20. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer present during inspection. Solution that was being used as a sanitizer was soap. Discussed mixing 100-200ppm bleach water solution for sanitizing. Bleach is available for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bag being used to cover food. Operator removed during inspection when instructed by inspector. Garbage bags are not food grade and may not be used to cover or store food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station was obstructed upon inspection. Operator removed obstruction without being instructed. Hand wash station must be kept free so it can be used regularly.
    • 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?
      • Back door was open upon inspection to remove smoke and odour. Ventilation canopy was on and no smoke or odour was noticed upon inspection. Door may be opened, with a tight fitting screen.
  21. Initial Inspection

    0 infractions

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