Skip to content
Loading map…

The Penny Coffee House

331 5 Street S Lethbridge AB T1J 2B4 · Food - General

Official record from Alberta →

Inspection summary

The Penny Coffee House has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on May 27, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions. 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 5 times across 5 separate inspections, most recently on October 15, 2025. 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 4 times across 4 separate inspections, most recently on February 3, 2026. 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 January 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep fridge was measured at 8°C. Please ensure that all cooling units are maintained at 4°C or lower at all times to keep food safe.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the milk fridge were measured at 0°C however the prep fridge was measured at 7°C. Please ensure that all cooling units are maintained at 4°C or lower at all times to keep food safe.Thermometers were available in the bakery fridge and the prep fridge at the time of the inspection to allow for proper temperature monitoring.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside containers of flour, cornstarch, and sugar. The operator removed the scoops, washed them, and placed them in a designated storage area to reduce the risk of contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the prep fridge and the milk fridge were measured at 7°C and 8°C, respectively. Please ensure that all cooling units are maintained at 4°C or lower at all times to keep food safe.Thermometers were not available in the bakery fridge or the prep fridge at the time of the inspection. Please ensure that thermometers are placed in each cooling unit to allow for proper temperature monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area near the coffee machine requires cleaning, as coffee beans were observed scattered on the floor. Please ensure this area is consistently maintained in a clean and sanitary condition.
  6. Risk Management 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)?
      • The rinse display gauge on the high temperature dishwasher is not accurate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • September 29: A deep clean is going to occur soon in the back area.There was build up of debris in-between equipment and in the baking area and by the stand freezer.There was build up of grime in the hard to reach areas and floor corners.
  7. Risk Management 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)?
      • October 8: The high temperature dishwasher measured 67°C. Owner contacted professional servicing the previous week. Dishwasher was in use during the inspection; sanitizing must occur after washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • September 29: A deep clean is going to occur soon in the back area.There was build up of debris in-between equipment and in the baking area and by the stand freezer.There was build up of grime in the hard to reach areas and floor corners.
  8. 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 high temperature dishwasher measured 66°C. Owner to call professional servicing technician and staff are going to switch to a 3-compartment process.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • September 29: A deep clean is going to occur soon in the back area.There was build up of debris in-between equipment and in the baking area and by the stand freezer.There was build up of grime in the hard to reach areas and floor corners.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich preptable was 9 °C-13 °C. The items were moved out of the cooler at the time of inspection. Please ensure that the temperatures of coolers are maintained at or below 4 °C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of debris in-between equipment and in the baking area and by the stand freezer.There was build up of grime in the hard to reach areas and floor corners.
  10. 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 high temperature dishwasher was 65°C at the dish level. The dishwasher was drained and restarted. The temperature was then 71°C at the dish level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of debris in-between equipment and in the baking area and by the stand freezer.
  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food containers in the coolers were not covered. This was corrected at the time of inspection. Please ensure that the food is covered to prevent cross contamination.
  12. 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 high temperature dishwasher was measured at 68.8° C at the dish level. This was corrected at the time of inspection. Please ensure that the rinse temperature is greater than 71° C at the dish level for effective sanitation.

Nearby inspected facilities

Own this business? Add a badge to your website