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Umami Shop

814 4 Avenue S Lethbridge AB T1J 0P2 · Food - General

Official record from Alberta →

Inspection summary

Umami Shop has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on June 30, 2026, found no infractions.

3 of 11 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, Food temperature control and Pests.

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 8 times across 6 separate inspections, most recently on June 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 June 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 5, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 separate inspections, most recently on September 9, 2025. 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 across 2 separate inspections, most recently on February 6, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the sandwich cooler was measured at 10°C. Please ensure that it is maintained at 4°C or lower.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the sandwich cooler was measured at 13°C. Please ensure that it is maintained at 4°C or lower.
    • 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 0ppm. Please ensure that the dishwasher is measured at 100ppm.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of chicken were observed stored on the floor of the walk‑in cooler. The operator removed the items from the floor and placed them on pallets to mitigate the risk of contamination.
    • 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 used in sanitizing surfaces.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two spray bottles measured <50 ppm QUATs and were refilled during the inspection. The QUATs dispenser in the back kitchen was dispensing at >400 ppm; please have this adjusted so the sanitizer measures 200-400 ppm and dilute for the time being.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 0 ppm chlorine. Please have this repaired. Staff are currently using the 3-compartment sink for dishwashing and sanitizing.
    • 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 exhaust hood servicing is past due; please have it serviced by a qualified technician.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the chemical spray bottle, was 0ppm. This was corrected at the time of inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings were observed under the three compartment sink and by the mouse trap located in the chemical storage area.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The valid food handling permit was not posted in the facility. Please ensure that the current food handling permit is printed and posted where it is visible to the public.
  9. Risk Management 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?
      • The hood vent was due for servicing in March 2023. Please ensure that the hood vents are serviced to prevent the risk of a fire.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler containing the organic yogurt and milk had buildup of mildew on the shelves.Please ensure that the shelves are clean and sanitary.
  10. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed not washing hands between such as making sandwiches and going to the till. Spoke to the owner about ensure staff are washing their hands in-between tasks and when changing gloves to prevent the risk of cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the two prep coolers at the front was 9°C-13°C. The prep tables were being used at the time and the cooler doors were being constantly opened and closed. A re-inspection will be conducted in a couple of hours to confirm that the temperatures have decreased to 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer bottle connected to the dishwasher was empty. The dishwasher was not in use at the time of inspection. The sanitizer bottle was changed during the inspection. The dish washer will be tested during the re-inspection.
    • 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 due for servicing in March 2023. Please ensure that the hood vents are serviced to prevent the risk of a fire.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler containing the organic yogurt and milk had buildup of mildew on the shelves.Please ensure that the shelves are clean and sanitary.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bottle, in the sandwich preparation area, did not contain any sanitizer. This was corrected at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was meat being thawed at room temperature. The staff reported that it had been out for less than 1 hour. This was corrected at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine, in the dishwasher, was 0ppm. The operator will use the three-compartment manual dishwashing method in the meantime.

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