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Raskie's Kusina

259 13 Street N Lethbridge AB T1H 2R6 · Food - General

Official record from Alberta →

Inspection summary

Raskie's Kusina has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on March 25, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens 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.

  • 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 4 times across 4 separate inspections, most recently on March 23, 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 2 times across 2 separate inspections, most recently on February 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 October 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on February 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked liver was out at room temperature and measured 30℃ internally. Operator stated this had been out cooling for approximately 45 minutes and was put into the cooler during inspection. Please ensure foods are cooled quickly to reduce time spent in the danger zone.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris accumulated on the floors and food splatter on some walls. Staff were going to clean after the store closed.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Four flats of unclean, non‑uniform eggs were observed on site. The operator stated the eggs originated from another location. The eggs were placed into a black garbage bag during the inspection and the operator was directed to discard them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods were observed uncovered in the warming unit. A pork product in the middle unit measured 30–40°C at the top layer, which is below the required hot‑holding temperature of ≥ 60.0°C. The operator stated that lunch service was nearing completion and the remaining product would be discarded. The inspector directed that this product was not to be donated to the soup kitchen due to temperature abuse and potential food safety risk. Food must be maintained at proper hot‑holding temperatures at all times until service ends. Other two units measured >60.0°C.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Fried chicken skin and pork chicharon were observed on display for sale at room temperature. The product labels included only a name, phone number, and ingredient list, with no indication of an approved source or confirmation of shelf stability.Items were voluntarily removed from sale during the inspection, as the operator was unable to verify that the products originated from an approved source or that they were shelf stable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice cooker containing hot rice was found in the second washroom, which the operator indicated is used for storage. However, food handling and preparation are not permitted in any washroom, regardless of its designated use. The rice cooker was removed during the inspection. The operator was advised that food preparation must occur only in approved food handling areas.Additionally, opened tin cans of tomato sauce were stored in the refrigerator. Once a can is opened, its contents must be transferred to a food-grade container to prevent chemical leaching and contamination. The tomato sauce was transferred into a food-grade plastic container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled; this was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken in the hot holding unit was uncovered and measured 49°C. During the inspection, the unit was adjusted to a higher temperature, and the chicken was covered. The operator was reminded that hot foods must be maintained at or above 60°C.
    • 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 handling permit had expired on September 30th. As of the time of inspection the renewal had not yet been paid.
    • 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 portable gas burner connected to a propane tank was observed in use within the kitchen.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit measured at <60C upon inspection. Operator turned up temperature. Please complete temperature checks on food in the hot holding unit to ensure the food is being held above 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front and back hand sinks obstructed with dishes upon inspection. Operator cleared out both hand sinks. Please ensure hand sinks are always accessible to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. Hard to reach areas and high touch areas had build up of grease. Discussed specifically the range cook top and ventilation system. Please ensure these areas are cleaned and added to a cleaning schedule.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers in coolers and freezers were being stored uncovered. Operator immediately covered all containers while inspector was still present.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available for sink and surface sanitizer. Please ensure that you have the necessary test strips available to test the concentration levels of the sanitizers used.
    • 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 food handling permit that was on display was expired. Please ensure that you have a valid food handling permit displayed in an area easily visible to patrons.
  12. Risk Management Inspection

    0 infractions

  13. Initial Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

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