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Poto21 KTV & Diner

30 - 128 Mayor Magrath N Lethbridge AB T1H 3P4 · Food - General

Official record from Alberta →

Inspection summary

Poto21 KTV & Diner has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on October 13, 2026, recorded 1 infraction.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 October 13, 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 February 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on February 16, 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?

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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The black mini fridge in the kitchen measured 9C and the pastry display cooler measured 8C. High risk foods (mainly sauces) were moved during the inspection. Other fridge and freezer temperatures were appropriate.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottled labelled "sanitizer" in the cafe appeared to be straight bleach. A new bleach spray was mixed and measured 100 ppm chlorine. The staff labelled the bottle during inspection. Inspection reviewed how to mix sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the cafe measured 8.5-12°C. There was no food stored here at the time of inspection. Do not use this cooler until it is operating at ≤ 4.0°C. There are two display coolers within requires temperatures to use in the meantime.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bottles were measuring >200 ppm and were diluted during the inspection. Additionally, no chlorine test strips were available to verify concentration. Test strips were ordered during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The soup was found on the stove and measured 39°C. Staff turned the unit on during the inspection, and the soup later reached 76°C. Continue to ensure all hot‑held foods are kept at or above 60°C at all times. Reviewed cooking and hot holding requirements.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring 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?
      • Raw wood noted in cook area and in storage area of kitchen. Discussed painting raw wood to ensure it cannot absorb moisture.

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