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Sushi & Thai

905 1 Avenue S Lethbridge AB T1J 4C2 · Food - General

Official record from Alberta →

Inspection summary

Sushi & Thai has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on September 10, 2026, recorded 2 infractions.

8 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on July 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 separate inspections, most recently on September 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 28, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

14 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards in Sushi station were soft and stained in middle. Operator shown use of scraper to resurface or replace cutting surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area underneath shelving, behind equipment, and in walk in cooler had various amounts of dirt and debris.Some running grease was observed on the exhaust hood filters.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas behind and underneath coolers and other equipment, under shelves, Along edges of walls, floors, shelving in coolers and dry storage room, under the dishwashing equipment, back door area and walls,
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were found stored on the cutting board surface and not in a sanitizing solution as required. Noted the operator wiping hands and surface and putting back on the cutting board.Chlorine in buckets used. 200ppm found in most buckets.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No hand washing by cook was noted during inspection. Hands need to be washed regularily when food handling is being done.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food (meat) in prep cooler inserts was measured at 11C. on the top where the bottom was at 4C. The lid should be closed during slow hours to maintain better temperature control, or much less food put in the insert so that the temperature is maintained.The rest of the temperatures were at 4 or less in cold holding and 72C in hot holding.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cutting boards on food prep coolers on the line as well as a large cutting board found hanging on wall were stained and cut up. These surfaces need to either be planed down or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak in the ice sink or pump in front noticed as a small puddle of water was forming presenting a fall hazard.Operator indicated that the leak just started that day.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several buckets found without sanitizer in them.Cutting board on prep cooer had a bus pan of raw meat on it. The meat was removed and put in the cooler. It was noted the cutting board had spots of blood from the tray dried on it.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Several containers of food stored in the top of prep cooler was piled to high. Chicken wings etc. This temperature of the foods stuff was 12C.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Most food was covered as required.Containers used to store bulk foods like rice and flour etc. are not food grade.Spout on pop dispensing gun in front servers' station was dirty with a black mold like substance found when a paper towel was used to check inide.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main prep cooler was found at 12C. and should be at 4C. or lower.Front sliding glass cooler @12c. There was some processed ginger type containers that should be kept at 4C. once processed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A mesh type material was found inside a rice cooker on the line. the mesh bag did not appear very clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards / food contact surfaces were stained and worn on the top layer. Frozen water (ice) found over food products, floors etc. in walk in cooler.Water dripping from condenser in the walk-in cooler. A large plastic garbage can was used to catch the water. Even though it was noted there is lines run to the floor drain outside the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust hood had grease dripping down it. A more frequent cleaning is required of the exhaust hood and filters.The shelves under the table in the back area were dirty with flour and other food particles.Mop sink area was dirty.Black mold like substance was found inside the spout of the dispenser gun in the front waitress station.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • the grout lines between the tiles are dirty.The rest of the premises is clean.
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plans had been submitted.

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