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The Place

420 6 Street S Lethbridge AB T1J 2C9 · Food - General

Official record from Alberta →

Inspection summary

The Place has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 16, 2024. The most recent inspection, on July 29, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on July 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 24, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on September 24, 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 7 times across 4 separate inspections, most recently on February 25, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 on July 15, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quaternary ammonium sanitizer was measured at 1000 ppm.Please ensure that the dispenser is recalibrated to dispense sanitizer at a concentration not exceeding 400 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of onions was stored on the floor in the walk-in cooler. The operator removed the box from the floor and placed it on a shelf in the cooler.
    • 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 measured at 0 ppm of chlorine. The operator was advised to use the three-compartment sink method for washing, rinsing, and sanitizing dishes during the inspection.Please ensure that the dishwasher is repaired and dispensing chlorine at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were unavailable at the paper towel dispenser in the staff men's washroom. The operator replaced the paper towels to ensure hand-drying facilities were available.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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 has a buildup of grease and requires cleaning. Please ensure the vent hood is maintained in a clean, grease-free condition at all times.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer was initially measured at 50 ppm. The operator replaced the sanitizer, and the concentration was remeasured at 200 ppm.
    • 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 has a buildup of grease and requires cleaning. Please ensure the vent hood is maintained in a clean, grease-free condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-Under the fryers: Grease buildup observed.-Fryers: Grease buildup present; cleaning required.-Body of the oven next to the fryer: Grease buildup observed.-Ceiling tiles in the food preparation area and above the fryers: Dust accumulation noted.Please ensure these areas are thoroughly cleaned and maintained in a sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Grime observed on the ice chute above the bin in ice machine; clean the ice machine and discard ice to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rockstar cooler in the runner's station measured 11°C. Sauces inside were discarded during the inspection, and other fridges were available to use for storage of sauces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors in certain areas of the kitchen (ex: the dough preparation room, under the Manitowoc ice machine) are in poor repair. This makes it difficult to keep these areas clean.Please ensure floors are in good repair, and easily cleanable.Operator will be repairing the floor in the next month or two.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep table is in disrepair and requires refinishing or replacement to prevent cross contamination.There is significant buildup of ice along the door of the walk-in freezer, preventing it from fully closing. Staff were going to clean ice off today.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust hood filters above the deep fryers have a buildup of grease. The floor under the deep dryer has a buildup of food, debris, and grease. These areas require cleaning.The ice machines requires cleaning.
  8. 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?
      • Floors in certain areas of the kitchen (ex: the dough preparation room, under the Manitowoc ice machine) are in poor repair. This makes it difficult to keep these areas clean.Please ensure floors are in good repair, and easily cleanable.Operator will be repairing the floor in the next month or two.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors underneath the cook line and underneath the dishwashing area had build up of grime and debris.The hard to reach areas, such as the wall under the dishwasher, had build up of grime.There was an accumulation of dust on the ceiling tiles.

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