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Streatside Eatery - Kitchen

317 8 Street S Lethbridge AB T1J 2J5 · Food - General

Official record from Alberta →

Inspection summary

Streatside Eatery - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on June 16, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 June 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 3, 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)?

  • 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 5 times across 5 separate inspections, most recently on June 12, 2026. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the pie cooler to monitor its temperature. Please ensure a thermometer is provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was observed on the fluorescent light fixture above the food preparation area. Please ensure that it is cleaned to prevent contamination of food.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not observed in two of the prep cooling units and a refrigerator. Please ensure that thermometers are placed in each unit to allow for proper temperature monitoring.
    • 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 for measuring the QUAT sanitizer concentration, and chlorine test strips required to verify the sanitizer concentration of the chemical dishwasher were also not available at the time of inspection. Please ensure that both types of test strips are made available to allow for proper monitoring of sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the fryers was observed to have food debris and requires cleaning. Please ensure this area is cleaned regularly and maintained in a sanitary condition.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime observed on the ice chute above the bin in ice machine; ice was discarded to prevent contamination and machine requires cleaning.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of dust on the bottom shelves of the walk in cooler. There was build up of grime in the hard to reach areas such as in between equipment and floor corners.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring 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?
      • The hood vent was over due for servicing. Please ensure that the hood vents are serviced to prevent the risk of a fire.

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