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Scoreboard Sports Lounge

3188 Dunmore Road SE Medicine Hat AB T1B 2X2 · Food - General

Official record from Alberta →

Inspection summary

Scoreboard Sports Lounge has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on August 6, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on July 13, 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 December 20, 2023. 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 July 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on October 28, 2024. 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being used in the kitchen and no sanitizer was set up. The operator prepared a sanitizer bucket with quats and placed the cloths in it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had old food debris underneath the guard. The slicer was cleaned by staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease/food debris on the floor behind the fryer area.There is buildup on the inside of the ice machine. Staff agreed to melt down the ice and clean/sanitize the machine the machine.
  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?
      • There are several missing and damaged (warped) ceiling tiles in the kitchen.
  4. Monitoring Inspection

    3 infractions

    • 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 posted is not up to date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several missing and damaged (warped) ceiling tiles in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some debris buildup behind the standup freezer in the kitchen and on the adjacent wall.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • All previously noted areas have been cleaned, except there is spilled grease underneath the fryer station as a result of recent maintenace to the hood canopy.
  8. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board is heavily knife-scarred/stained and requires resurfacing or replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup is grime/food debris in some hard-to-reach areas throughout the facility, mainly underneath equipment and shelving in the kitchen and dry storage area.There is some syrup residue in both bib areas behind the bar.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used wiping cloth was left on the counter. The operator prepared a fresh sanitizer solution bucket and placed the cloth in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff had a drink in the counter by the microwaves in the kitchen. The drink was moved to a to an area where there is no food or food handling.Fly strips were hung above food preparation areas, they were promptly removed by staff.
    • 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 hood canopy service sticker indicates that it is due for service. Did note that the visible portions of the hood canopy are well-kept/clean. Operator stated that service has been done but the tag has not been changed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area/piping above the fire suppression unit beside the hood canopy has a buildup of grease and dust.
  11. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hood canopy service sticker indicates that it is due for service. Did note that the visible portions of the hood canopy are well-kept/clean.2. There is a light without a cover in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the fire suppression unit beside the hood canopy has a buildup of grease and dust.
  12. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hood canopy service sticker indicates that it is due for service. Did note that the visible portions of the hood canopy are well-kept/clean.2. There is a light without a cover in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Compartments of the standing freezer in the kitchen and sliding door cooler have a buildup of food debris.The area around the fire suppression unit beside the hood canopy has a buildup of grease and dust.
  13. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • External thermometer for walk-in freezer is broken and an internal thermometer is not present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged baseboards have been removed and replacement is scheduled tentatively for January. Several light fixtures are missing sleeves/covers.
  14. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food are missing a lid/cover. A few containers of food are stored on the floor in the freezer. Burgers and steaks are being stored above non-meat food items in the sliding door cooler.Ensure all foods are covered (unless cooling) and stored at least 6 inches off of the floor. Ensure all meat products are stored on the lowest shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • External thermometer for walk-in freezer is broken and an internal thermometer is not present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged baseboards have been removed and replacement is scheduled tentatively for January. Several light fixtures are missing sleeves/covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer, sliding door cooler, and upright freezer in food prep area require cleaning.

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