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Sisters Pub & Grill

814 2 Avenue S Lethbridge AB T1J 0C6 · Food - General

Official record from Alberta →

Inspection summary

Sisters Pub & Grill has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on July 30, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 July 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 30, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on May 4, 2026. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on November 28, 2025. 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.

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were observed on a prep table and bar area. The cloths were removed at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A labelled sanitizer spray bottle was not available at the bar area at the time of the inspection. The operator provided and labelled a sanitizer spray bottle during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of individually wrapper chicken wings and a bucket of pickles were observed stored in containers on the floor of the walk‑in cooler. Food must not be stored on the floor; please ensure all food is stored on pallets or shelving at least 15 cm (6 inches) off the floor to prevent cross‑contamination.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken and meat were observed stored in containers directly on the floor of the walk‑in cooler. The operator stated this was to aid faster defrosting. Food must not be stored on the floor; please ensure all food is stored on pallets or shelving at least 15 cm (6 inches) off the floor to prevent cross‑contamination.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were found lying on the food preparation area. The operator placed them in a quaternary ammonium (Quat) sanitizer solution to mitigate the risk of bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in the flour containers. The operator removed them to mitigate the risk of cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in containers (raw and marinated meat) was stored on the floor in the walk-in cooler. Please ensure that food is stored on pallets or shelves at least 6 inches (15 cm) off the ground to prevent the risk of cross-contamination.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is needed in the harder to reach areas such as under the prep table in front of the liquor storage, and in the corner between the door of the liquor storage and dry storage.Please regularly clean and monitor cleanliness of the harder to reach areas.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer bottle in the front had surface cleaner. This was corrected at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing basin in the kitchen was obstructed with a bucket of utensils in soapy water. This was corrected during the inspection. Please ensure that the hand wash basin is only used for hand washing during food preparation.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning clothes were not kept inside a bucket with adequate sanitizer concentration. Ensure that all cleaning clothes are kept in a sanitary condition to prevent contamination of food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • A quats sanitizer bottle at the food preparation area was not labelled. The staff labelled the bottled during the inspection. Ensure that all sanitizer and chemical containers are labelled to correctly identify the contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is dirt accumulation in hard-to-reach areas. Dirt accumulations were spotted underneath the three compartments sink and along the wall baseboards inside the food preparation area. Ensure that cleaning of the facility is adequately done to maintain it in a clean and sanitary condition.2. Grease accumulation in the kitchen hood was observed. Ensure that regular cleaning is maintained to prevent accumulation of grease.
  10. Monitoring Inspection

    0 infractions

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