Vestelyn Varieties - Grocery Store
323 13 Street N Lethbridge AB T1H 2S1 · Food - General
13 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- The owner is going to complete a food safety course prior to resuming food handling activities. Please send a copy of the certificate to the inspector.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One area of wall next to the 3-compartment sink is not fully finished at this time. Once completed, the owner will contact the inspector to approve food handling.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Foods are present throughout the facility that are not labelled including but not limited to cow skin, burnt cow feet, fish, and spices. All foods must be properly labelled. We have provided information on labelling from the CFIA.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner is repacking frozen raw meat from bulk stock into smaller retail packs. There is currently a single hand sink available for reprocessing utensils (scoops, tongs). As per your food permit restrictions, this is not approved (minimal food handling only). A 3-compartment sink is required if you wish to continue handling and repackaging high risk food products (i.e. raw meat). This would allow one compartment dedicated for hand washing, and two for reprocessing utensils in the following steps: wash with soapy water and rinse in one sink, followed by sanitizing in an approved chemical (such as bleach water) in the second sink. Update May 27th: Owner is not repacking any raw meat at this time. Has talked to the landlord and waiting to hear back about getting a 3-compartment sink installed. Only a hand sink is available the facility. No plans to install a 3-compartment sink have been received. Owner indicated that repacking meat is still taking place. - 28/04/2025.NO REPACKING OF MEAT IS ALLOWED UNDER YOUR CURRENT PERMIT RESTRICTION - /07/11/2025Owner received a quote and measured out a location for a 3-compartment sink to be installed. 11/19/2025
- 23. Is the facility maintained in a clean and sanitary condition?
- The back area of the facility is very full of items and disorganized. Please ensure that the facility is maintained in a condition so that it can be easily accessed and cleaned.Some organization has occurred; however, a dedicated food handling area is need. 11/19/2025
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- During the joint inspection, approximately 100 kg of uninspected and undocumented food products were removed from the premises and discarded. Items included multiple packages of chicken wings, anchovies, smoked shrimp, small yellow fish (“One Mouth Thousand”), dried catfish, dried snails, Momone, Supaku, and various dried fish and shrimp products. The owner stated that some of these products were shipped via Canada Post from Ghana, while others were obtained from a home-based business in Vancouver, BC. No receipts, proof of purchase, or source documentation were provided for these items, and products were unlabeled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner is repacking frozen raw meat from bulk stock into smaller retail packs. There is currently a single hand sink available for reprocessing utensils (scoops, tongs). As per your food permit restrictions, this is not approved (minimal food handling only). A 3-compartment sink is required if you wish to continue handling and repackaging high risk food products (i.e. raw meat). This would allow one compartment dedicated for hand washing, and two for reprocessing utensils in the following steps: wash with soapy water and rinse in one sink, followed by sanitizing in an approved chemical (such as bleach water) in the second sink. Update May 27th: Owner is not repacking any raw meat at this time. Has talked to the landlord and waiting to hear back about getting a 3-compartment sink installed. Only a hand sink is available the facility. No plans to install a 3-compartment sink have been received. Owner indicated that repacking meat is still taking place. - 28/04/2025.NO REPACKING OF MEAT IS ALLOWED UNDER YOUR CURRENT PERMIT RESTRICTION - /07/11/2025
- 23. Is the facility maintained in a clean and sanitary condition?
- The back area of the facility is very full of items and disorganized. Please ensure that the facility is maintained in a condition so that it can be easily accessed and cleaned.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- None of the meat (beef, goat, fish, etc.) in the freezers are labelled. Meat must include the original label for customers. Meat is from Westwind wholesale in Calgary, and Bostan Group in Calgary. Owner did not have invoices or proof of purchase. Proof of source is required.There were some bulk spice bins also missing labels.There were portions of different types and cuts of meat in each of the freezers that were unlabeled. - 28/04/2025Please ensure that all meat is labeled with the original company labels.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- November 13, 2025: Approximately 20 large bags (each containing 5–6 whole birds) and 4 small packages (each containing ~2 whole birds) of uninspected chicken were found stored among the deep freezers throughout the facility. The owner was unable to provide proof of purchase or documentation confirming the chicken originated from an approved source. The owner stated that the supplier did not want to leave a paper trail.A total of approximately 160 kg of chicken was seized and discarded.Additional unlabeled food items were also observed, including smoked turkey legs, spices and dried goods, dried catfish, other dried fish, beef skin, and chicken wings. The owner claimed these items were obtained from a legitimate source; however, no documentation was provided to verify origin or approval.The operator must provide:- A complete inventory list of all food products currently sold and stored on-site.- Documentation confirming the source of origin for each product.- Proof of purchase (receipts) for all items.- Ensure all foods, including spices, are properly labelled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner is repacking frozen raw meat from bulk stock into smaller retail packs. There is currently a single hand sink available for reprocessing utensils (scoops, tongs). As per your food permit restrictions, this is not approved (minimal food handling only). A 3-compartment sink is required if you wish to continue handling and repackaging high risk food products (i.e. raw meat). This would allow one compartment dedicated for hand washing, and two for reprocessing utensils in the following steps: wash with soapy water and rinse in one sink, followed by sanitizing in an approved chemical (such as bleach water) in the second sink. Update May 27th: Owner is not repacking any raw meat at this time. Has talked to the landlord and waiting to hear back about getting a 3-compartment sink installed. Only a hand sink is available the facility. No plans to install a 3-compartment sink have been received. Owner indicated that repacking meat is still taking place. - 28/04/2025.NO REPACKING OF MEAT IS ALLOWED UNDER YOUR CURRENT PERMIT RESTRICTION - /07/11/2025
- 23. Is the facility maintained in a clean and sanitary condition?
- The back area of the facility is very full of items and disorganized. Please ensure that the facility is maintained in a condition so that it can be easily accessed and cleaned.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- None of the meat (beef, goat, fish, etc.) in the freezers are labelled. Meat must include the original label for customers. Meat is from Westwind wholesale in Calgary, and Bostan Group in Calgary. Owner did not have invoices or proof of purchase. Proof of source is required.There were some bulk spice bins also missing labels.There were portions of different types and cuts of meat in each of the freezers that were unlabeled. - 28/04/2025Please ensure that all meat is labeled with the original company labels.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- November 13, 2025: Approximately 20 large bags (each containing 5–6 whole birds) and 4 small packages (each containing ~2 whole birds) of uninspected chicken were found stored among the deep freezers throughout the facility. The owner was unable to provide proof of purchase or documentation confirming the chicken originated from an approved source. The owner stated that the supplier did not want to leave a paper trail.A total of approximately 160 kg of chicken was seized and discarded.Additional unlabeled food items were also observed, including smoked turkey legs, spices and dried goods, dried catfish, other dried fish, beef skin, and chicken wings. The owner claimed these items were obtained from a legitimate source; however, no documentation was provided to verify origin or approval.The operator must provide:- A complete inventory list of all food products currently sold and stored on-site.- Documentation confirming the source of origin for each product.- Proof of purchase (receipts) for all items.- Ensure all foods, including spices, are properly labelled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner is repacking frozen raw meat from bulk stock into smaller retail packs. There is currently a single hand sink available for reprocessing utensils (scoops, tongs). As per your food permit restrictions, this is not approved (minimal food handling only). A 3-compartment sink is required if you wish to continue handling and repackaging high risk food products (i.e. raw meat). This would allow one compartment dedicated for hand washing, and two for reprocessing utensils in the following steps: wash with soapy water and rinse in one sink, followed by sanitizing in an approved chemical (such as bleach water) in the second sink. Update May 27th: Owner is not repacking any raw meat at this time. Has talked to the landlord and waiting to hear back about getting a 3-compartment sink installed. Only a hand sink is available the facility. No plans to install a 3-compartment sink have been received. Owner indicated that repacking meat is still taking place. - 28/04/2025.NO REPACKING OF MEAT IS ALLOWED UNDER YOUR CURRENT PERMIT RESTRICTION - /07/11/2025
- 23. Is the facility maintained in a clean and sanitary condition?
- The back area of the facility is very full of items and disorganized. Please ensure that the facility is maintained in a condition so that it can be easily accessed and cleaned.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- None of the meat (beef, goat, fish, etc.) in the freezers are labelled. Meat must include the original label for customers. Meat is from Westwind wholesale in Calgary, and Bostan Group in Calgary. Owner did not have invoices or proof of purchase. Proof of source is required.There were some bulk spice bins also missing labels.There were portions of different types and cuts of meat in each of the freezers that were unlabeled. - 28/04/2025Please ensure that all meat is labeled with the original company labels.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner is repacking frozen raw meat from bulk stock into smaller retail packs. There is currently a single hand sink available for reprocessing utensils (scoops, tongs). As per your food permit restrictions, this is not approved (minimal food handling only). A 3-compartment sink is required if you wish to continue handling and repackaging high risk food products (i.e. raw meat). This would allow one compartment dedicated for hand washing, and two for reprocessing utensils in the following steps: wash with soapy water and rinse in one sink, followed by sanitizing in an approved chemical (such as bleach water) in the second sink. Update May 27th: Owner is not repacking any raw meat at this time. Has talked to the landlord and waiting to hear back about getting a 3-compartment sink installed. Only a hand sink is available the facility. No plans to install a 3-compartment sink have been received. Owner indicated that repacking meat is still taking place. - 28/04/2025.NO REPACKING OF MEAT IS ALLOWED UNDER YOUR CURRENT PERMIT RESTRICTION - /07/11/2025
- 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?
- Owner stated the permit was paid at the bank 3 days prior. Inspector will check after the upcoming holiday if it has been processed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back area of the facility is very full of items and disorganized. Please ensure that the facility is maintained in a condition so that it can be easily accessed and cleaned.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- None of the meat (beef, goat, fish, etc.) in the freezers are labelled. Meat must include the original label for customers. Meat is from Westwind wholesale in Calgary, and Bostan Group in Calgary. Owner did not have invoices or proof of purchase. Proof of source is required.There were some bulk spice bins also missing labels.There were portions of different types and cuts of meat in each of the freezers that were unlabeled. - 28/04/2025Please ensure that all meat is labeled with the original company labels.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer bottle measured 0ppm. Solution was discarded and new solution was made measuring 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner is repacking frozen raw meat from bulk stock into smaller retail packs. There is currently a single hand sink available for reprocessing utensils (scoops, tongs). As per your food permit restrictions, this is not approved (minimal food handling only). A 3-compartment sink is required if you wish to continue handling and repackaging high risk food products (i.e. raw meat). This would allow one compartment dedicated for hand washing, and two for reprocessing utensils in the following steps: wash with soapy water and rinse in one sink, followed by sanitizing in an approved chemical (such as bleach water) in the second sink. Update May 27th: Owner is not repacking any raw meat at this time. Has talked to the landlord and waiting to hear back about getting a 3-compartment sink installed. Only a hand sink is available the facility. No plans to install a 3-compartment sink have been received. Owner indicated that repacking meat is still taking place. - 28/04/2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back area of the facility is very full of items and disorganized. Please ensure that the facility is maintained in a condition so that it can be easily accessed and cleaned.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- None of the meat (beef, goat, fish, etc.) in the freezers are labelled. Meat must include the original label for customers. Meat is from Westwind wholesale in Calgary, and Bostan Group in Calgary. Owner did not have invoices or proof of purchase. Proof of source is required.There were some bulk spice bins also missing labels.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner is repacking frozen raw meat from bulk stock into smaller retail packs. There is currently a single hand sink available for reprocessing utensils (scoops, tongs). As per your food permit restrictions, this is not approved (minimal food handling only). A 3-compartment sink is required if you wish to continue handling and repackaging high risk food products (i.e. raw meat). This would allow one compartment dedicated for hand washing, and two for reprocessing utensils in the following steps: wash with soapy water and rinse in one sink, followed by sanitizing in an approved chemical (such as bleach water) in the second sink. Update May 27th: Owner is not repacking any raw meat at this time. Has talked to the landlord and waiting to hear back about getting a 3-compartment sink installed.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- None of the meat (beef, goat, fish, etc.) in the freezers are labelled. Meat must include the original label for customers. Meat is from Westwind wholesale in Calgary, and Bostan Group in Calgary. Owner did not have invoices or proof of purchase. Proof of source is required.There were some bulk spice bins also missing labels.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Owner is repacking frozen raw meat from bulk stock into smaller retail packs. There is currently a single hand sink available for reprocessing utensils (scoops, tongs). As per your food permit restrictions, this is not approved (minimal food handling only). A 3-compartment sink is required if you wish to continue handling and repackaging high risk food products (i.e. raw meat). This would allow one compartment dedicated for hand washing, and two for reprocessing utensils in the following steps: wash with soapy water and rinse in one sink, followed by sanitizing in an approved chemical (such as bleach water) in the second sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- The repacking area is unorganized and requires cleaning.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- None of the meat (beef, goat, fish, etc.) in either freezer is labelled. Meat must include the original label for customers. The employee was not sure where the meat comes from. Meat must come from an inspected source.There were some bulk spice bins also missing labels.
- 23. Is the facility maintained in a clean and sanitary condition?
- The repacking area is unorganized and requires cleaning. Employee stated she won't be repacking anything while the owner is away.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
0 infractions