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Sandman Signature Lethbridge Lodge

320 Scenic Drive S Lethbridge AB T1J 4B4 · Food - General

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher in the kitchen was measured at 66°C at the dish surface level. Please ensure that the dishwasher is repaired and is capable of achieving a minimum temperature of 71°C or higher at the dish surface level.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on preparation surfaces and countertops throughout the kitchen. The operator removed the cloths and was advised to store them in a sanitizer bucket when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A spoon was observed in a container of brown sugar with its handle touching the food. The operator removed the spoon to prevent cross-contamination from the handle to the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The breakfast cooler was measured at 8°C, which is above the required temperature of 4°C or lower. Please ensure that the cooler is serviced and maintained as required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher in the kitchen was measured at 59°C at the dish surface level. Please ensure that the dishwasher is repaired and is capable of achieving a minimum temperature of 71°C or higher at the dish surface level.
    • 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 ventilation hood had grease accumulation on its surfaces. Please ensure that it is cleaned and maintained in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both chopping boards attached to the prep coolers were observed to have dark, deep gouges that may make them impossible to properly clean and sanitize. The operator replaced the chopping boards during the inspection to prevent cross-contamination of food.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food preparation surfaces and counters. The operator placed the cloths in sanitizer buckets during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored directly in the rice containers. The operator removed the scoops during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high‑temperature dishwasher/chemical dishwasher was measured at 57 °C and 0 ppm chlorine, respectively, which is inadequate for sanitization. Please ensure that the dishwasher is repaired and is capable of achieving a minimum temperature of 71 °C and a chlorine concentration of 100 ppm, respectively.
    • 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 towels were provided at the handwash station next to the dry storage room. The operator replaced them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in between and underneath the equipment on the cookline. Please ensure that the indicated areas are cleaned and sanitized.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in between and underneath the equipment on the cookline. Please ensure that the indicated areas are cleaned and sanitized.
  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The downstairs dishwasher measured a maximum temperature of 63.8°C.Please ensure that the dishwasher reaches a minimum temperature of 71.0°C or that the chlorine concentration measures 100ppm to ensure that dishes are being adequately sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in between and underneath the equipment on the cookline. Please ensure that the indicated areas are cleaned and sanitized.
  8. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine sliding doors were observed to be cracked and chipped with a buildup of algae/biofilm on them.Please ensure that the doors are in good repair and that they are in sanitary condition to prevent any physical or biological contamination.26/8/2025- Manager stated that they were getting a custom door made as the company doesn't make their model of ice machine anymore.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in between and underneath the equipment on the cookline. Please ensure that the indicated areas are cleaned and sanitized.
  9. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was 61°C at the dish level. Please ensure that hot water sanitizing temperature is 71°C at the dish level and 82°C at the manifold.The dishwasher was switched to a chemical dishwasher at the time of inspection. The chlorine sanitizer was 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine sliding doors were observed to be cracked and chipped with a buildup of algae/biofilm on them.Please ensure that the doors are in good repair and that they are in sanitary condition to prevent any physical or biological contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the cutting boards had multiple scratches and hard to clean grooves. Please ensure that the cutting boards are resurfaced to allow effective cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in between and underneath the equipment on the cookline. There was a build-up of grime on the can opener. There was a build-up of grime and food debris around a floor drain in the dry storage area. There was food debris on the floor and underneath the shelves in the walk-in freezer.Please ensure that the indicated areas are cleaned and sanitized.
  10. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine sliding doors were observed to be cracked and chipped with a buildup of algae/biofilm on them.Please ensure that the doors are in good repair and that they are in sanitary condition to prevent any physical or biological contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the cutting boards had multiple scratches and hard to clean grooves. Please ensure that the cutting boards are resurfaced to allow effective cleaning and sanitation.
  11. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine sliding doors were observed to be cracked and chipped with a buildup of algae/biofilm on them.Please ensure that the doors are in good repair and that they are in sanitary condition to prevent any physical or biological contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the cutting boards had multiple scratches and hard to clean grooves. Please ensure that the cutting boards are resurfaced to allow effective cleaning and sanitation.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in the sanitizer bucket was 50ppm. This was immediately corrected on site. The quats sanitizer was 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was 61°C at the dish level. Please ensure that hot water sanitizing temperature is 71°C at the dish level and 82°C at the manifold.The dishwasher was switched to a chemical dishwasher at the time of inspection. The chlorine sanitizer was 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine sliding doors were observed to be cracked and chipped with a buildup of algae/biofilm on them.Please ensure that the doors are in good repair and that they are in sanitary condition to prevent any physical or biological contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a stainless-steel deep fryer strainer in disrepair. The strainer was discarded at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the cutting boards had multiple scratches and hard to clean grooves. Please ensure that the cutting boards are resurfaced to allow effective cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease build up in between equipment. There was grime build up on high touch surfaces such as cooler handles and light switches and the hard-to-reach areas.
  13. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine sliding doors were observed to be cracked and chipped with a buildup of algae/biofilm on them.Please ensure that the doors are in good repair and that they are in sanitary condition to prevent any physical or biological contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease build up in between equipment. There was grime build up on high touch surfaces such as cooler handles and light switches. Food debris underneath of the shelves in the dry storage area.
  14. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of sanitizer in the kitchen was too weak to be indicated on the chemical test strip. Operator immediately discarded and prepared new solution in which the quats concentration was measured to be 400ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was unable to reach adequate temperature to sanitize and chlorine was not detectable. Operator has alternative dishwasher at facility to accommodate until the main one is repaired. Please ensure that the dishwasher is either reaching a temperature of at least 71°C or is able to utilize chlorine to sanitize the dishware.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine sliding doors were observed to be cracked and chipped with a buildup of algae/biofilm on them.Please ensure that the doors are in good repair and that they are in sanitary condition to prevent any physical or biological contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease build up in between equipment. There was grime build up on high touch surfaces such as cooler handles and light switches. Food debris underneath of the shelves in the dry storage area.
  15. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of cooler #5 was 7-9°C. The food items were moved out of the cooler at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the bar the ice scoop was stored in the ice. This was corrected at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease build up in between equipment. There was grime build up on high touch surfaces such as cooler handles and light switches.