Southern Alberta Ethnic Association
421 6 Avenue S Lethbridge AB T1J 0Y7 · Food - General
Inspection summary
Southern Alberta Ethnic Association has been inspected 13 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on October 6, 2026, found no infractions.
6 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.
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 8 times across 5 separate inspections, most recently on September 29, 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 6 times across 5 separate inspections, most recently on September 29, 2026. 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.
13 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer was measured at 1000 ppm during the inspection. The sanitizer solution was discarded during the inspection.The operator was advised of the required sanitizer concentration and provided with test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher in the kitchen was measured at 0 ppm chlorine during the inspection. Please ensure the dishwasher is repaired and dispensing chlorine sanitizer at a concentration of 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available to verify the concentration of the quaternary ammonium (Quat) sanitizer used in the kitchen.Please ensure appropriate Quat test strips are available on site to verify that the sanitizer is maintained at the required concentration.
- 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 filter was observed to have dust accumulation and was overdue for its scheduled professional cleaning (due July 2026).Please ensure the ventilation hood and filters are cleaned and maintained in a clean condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The vent covers in the kitchen located above the food preparation area were observed to have dust accumulation.Please ensure the vent covers are cleaned regularly and maintained in a clean condition to prevent contamination of food and food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand 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 mechanical dishwasher measured 0 ppm chlorine; operator phoned a contractor to take a look at this dishwasher. In the meantime, manual dishing methods are to be used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Sept 25 - remains. The dishwasher was not dispensing sanitizer (chlorine measured 0 ppm). Please have the dishwasher repaired and, in the meantime, we discussed manual sanitizing with QUATs or bleach sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not dispensing sanitizer (chlorine measured 0 ppm). Please have the dishwasher repaired and, in the meantime, we discussed manual sanitizing with QUATs or bleach sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are not available to confirm chlorine concentration in the dishwasher.
- 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 fire suppression system tag stated 2023. Please have this system serviced by a qualified technician.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust around the vents and ceiling across the cook line. Please ensure that the ceilings are clean to prevent the risk of cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust around the vents and ceiling across the cook line. Please ensure that the ceilings are clean to prevent the risk of cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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 sanitizer dishwasher was not connected to sanitizer. Spoke to the staff about using the two-compartment for dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust around the vents and ceiling across the cook line. Please ensure that the ceilings are clean to prevent the risk of cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?