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Spring Rolls

321 13 Street N Lethbridge AB T1H 2S1 · Food - General

Official record from Alberta →

Inspection summary

Spring Rolls has been inspected 16 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on October 7, 2026, found no infractions.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 6 separate inspections, most recently on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 6 separate inspections, most recently on March 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on March 2, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 27, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 10 times across 7 separate inspections, most recently on October 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 measured 0 ppm chlorine. Troubleshooting was attempted however it was unsuccessful. The owner left a message with the technician during the inspection. Until the dishwasher measures 100 ppm chlorine, dishes must be manually sanitized in the sink.
    • 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 soap in the staff washroom dispenser was not operational. A pump hand soap was added during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulations of food debris, grease, and grime were observed in some hard-to-reach areas of the kitchen. Food splatter and debris build-up were also noted on the cart located beside the grill and handwashing station. Grease accumulation was observed on the exhaust hood filters; staff indicated that the filters will be removed and cleaned this evening. With an upcoming closure for owners time off, a comprehensive deep cleaning of the kitchen must be completed prior to closure.
  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training needed by someone in care and control.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket in the kitchen and spray bottle in front of house were both strong and measured >200 ppm chlorine. Sanitizers were diluted during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed rinsing hands wearing a glove in the dishwashing sink. Inspector educated on proper hand washing and glove use. Staff discarded glove and washed hands at the hand sink during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were out at room temperature, including rice which staff indicated had been out for 4.5 hours. Rice was discarded during the inspection. The inspector reviewed temperature control, the danger zone, and pathogen growth to staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom paper towel was empty and restocked during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several dead larder beetle larva were observed along the back wall. Two live larder beetles were seen on the back wall near the dishwasher during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training needed by someone in care and control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant food debris, grime, and dust was observed throughout the kitchen including on shelves, behind the entire back wall and under the grill and fryer area, and splatter on walls. Additionally, soiled cardboard and tinfoil are lining a number of areas and must be removed. A thorough deep clean is required.
  5. 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?
      • Lighting was poor in the far end of the kitchen, by the stand up freezers. Please replace the diffusers or the lights to improve the lighting level in this area, which will facilitate proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. The far end of the cook line, including the ventilation canopy filters, had build up of grease and food debris. Please focus cleaning efforts on this area.
  6. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap in back receiving door present, which can allow for pest entry. Please install weatherstripping to close the gap in the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few of the plastic liners covering the shelves had a build-up of grime on them.Please ensure the indicated areas are cleaned and sanitized to prevent cross-contamination from occurring.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was meat thawing in the sink without cold water running over it. Operator immediately ran cold water over the meat.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap in back receiving door present, which can allow for pest entry. Please install weatherstripping to close the gap in the door.
    • 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 on display was expired.Please ensure that a valid food handling permit is displayed in an area that is easily visible to patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing mixer had a build-up of food debris. The grease filters had a significant amount of grease build-up. Please ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few of the plastic liners covering the shelves had a build-up of grime on them.Please ensure the indicated areas are cleaned and sanitized to prevent cross-contamination from occurring.
  8. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap in back receiving door present, which can allow for pest entry. Please install weatherstripping to close the gap in the door.
  9. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large amount of marinating pork being stored in bowls on the floor. Operator moved during inspection. Please ensure all food is stored off of the floor to prevent contamination of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher 0ppm chlorine upon inspection. Operator called chemical supplier for repairs upon inspection. 3 compartment sink method can be used until repairs are completed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap in back receiving door present, which can allow for pest entry. Please install weatherstripping to close the gap in the door.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was thawing in stagnant water in the sink. Operator stated it had been there less than one hour. This is not an approved method of thawing raw meat. Operator unplugged the sink and began running cold water over the product. Food can be thawed in the fridge overnight, under cold running water, or in the microwave followed by immediately cooking. Discussed the danger zone and importance of keeping potentially hazardous food out of it as much as possible, and only reheating items one additional time before discarding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer was empty for the mechanical dishwasher. More chemical was ordered and should arrive in 2 days. In the meantime, staff were directed to sanitize all dishes in the 3 compartment sink. Test strips are available to check chlorine concentration. Sink was filled and checked during inspection.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw beef was in a bin next to produce. Do not store raw meat beside ready to eat produce because cross contamination can occur. This has been discussed in the past.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was thawing on the counter during inspection. We discussed proper thawing techniques and the employee put it under cold running water. Do not thaw meat at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured 6 degrees C. The cooler was in high use during inspection. Ensure this cooler reaches 4 or less. May 28th - prep cooler was down to 4.5 during lunch.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust hood filters have a thick accumulation of grease and require cleaning.
  14. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was mouldy chili sauce in storage. This was discarded during the inspection. Ensure staff are going through food to ensure it is not spoiled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp cloth was on the prep counter and was moved during inspection. Cloths must be stored in sanitizer when not in use.Flexi clean spray was being used on customer tables. This is not an approved food surface sanitizer. Staff told to switch to the bleach spray which measure >200 ppm chlorine. It was remixed to 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets and pot on floor of walk-in cooler. Do not store food containers on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured 6 degrees C. The cooler was in high use during inspection. Ensure this cooler reaches 4 or less. Discussed beef and spring rolls out during mealtimes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer was empty for the mechanical dishwasher. More chemical was ordered last week and should arrive any day. In the meantime, staff were directed to use 3-compartment sink method. Test strips are available to check chlorine concentration. Sink was filled and checked during inspection. Ample bleach is available.
    • 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 sink in the kitchen had no paper towel and was refilled during inspection. Ensure all hand sinks are fully stocked with soap and paper towel. Soap also replaced in customer womans bathroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust hood filters have a thick accumulation of grease and require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing is required in some hard-to-reach areas like under the prep area in the back of the kitchen and in dry storage. Please pull-out food, bins, etc. and clean under and behind. Replace the cardboard that the pots are sitting on. More frequent cleaning is needed.
  15. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat prep occurring near dishwashing area during inspection. Ensure that dishwashing and preparation are separated to reduce potential for cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in cooking area, prep cooler, and sliding cooler. Build up of grease, grime, and food debris noted in these areas. Feb 22 - keep up the good work with cleaning.
  16. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food left out at room temperature for use during busy periods. Discussed taking out small portions to ensure food is used within 2 hours. Food that has been at room temperature for 2 hours may not be returned to the cooler for later use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was 0ppm upon inspection. Inspector primed machine and it reached 100ppm chlorine at dish level during sanitizing cycle. Ensure dishwasher is primed before use if pump is having issues delivering sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food contact surfaces, including chopping block and prep line cutting board had food debris and require more frequent cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in cooking area, prep cooler, and sliding cooler. Build up of grease, grime, and food debris noted in these areas.

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