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strEATS West Lethbridge Kitchen

22 - 550 University Drive W Lethbridge AB T1J 4T3 · Food - General

Official record from Alberta →

Inspection summary

strEATS West Lethbridge Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on July 20, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 6 times across 4 separate inspections, most recently on July 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 22, 2024. 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 2 times across 2 separate inspections, most recently on July 14, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips were not available on-site to verify sanitizer concentration. Please ensure that appropriate test strips are available and used to routinely monitor sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was obstructed by a standing fan and a garbage bin. During the inspection, the operator removed the items to allow unrestricted access to the handwashing sink.Hot water was not initially running from the handwashing sink located at the front of the facility beside the prep cooler. During the inspection, the operator turned on the hot water, and an adequate supply of hot water was available.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer in the bucket was initially measured at 0 ppm. The operator replaced the sanitizer, and the concentration was re-tested at 200 ppm, which is within the acceptable range.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler at the front containing cream cheese and cut veggies was measured at 10°C. Maintain the temperature of the cooler at 4°C or lower at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips were not available on-site to verify the concentration of the Quats sanitizer. Please ensure that test strips are obtained and used regularly to confirm proper sanitizer strength.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water is not available at the hand sink located at the front next to the grill. Please ensure that the cold water supply is repaired promptly to allow for proper handwashing.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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 chemical dishwasher was not dispensing chlorine. The staff contacted Ecolab during the inspection and will use the manual two compartment dishwashing method in the meantime.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The cleaning clothes were not kept inside a sanitizer solution.2. The bucket for keeping cleaning clothes didn't have any sanitizer. The staff made new sanitizer solution, tested and confirmed it had adequate concentration.Ensure that all cleaning clothes are kept inside a sanitizer solution with adequate concentration (Quats 200ppm, Chlorine 100ppm).
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle was not labelled. Ensure that all sanitizer bottles are labeled to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen foods were improperly thawed. A box containing seafood was left inside a sink under room temperature. Internal temperature was tested and it measured -3.8C. Staff were advised to thawed it properly during the inspection. Ensure that high risk food is thawed properly under cold running water or inside a cooler/fridge.
    • 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 didn't have chlorine sanitizer. The washer was hooked to a chlorine bucket, but it was not pulling the sanitizer. Staff contacted the technician who said he will be there in 30 minutes to fix it. Ensure the dishwasher is properly functioning to adequately clean and sanitize utensils and equipment.
  9. Monitoring Inspection

    0 infractions

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