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Via Cibo / Wise Guy Cheeseteak

1762 3 Avenue S Lethbridge AB T1J 4Y7 · Food - General

Official record from Alberta →

Inspection summary

Via Cibo / Wise Guy Cheeseteak has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on September 11, 2026, found no infractions.

7 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4, 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 3 times across 2 separate inspections, most recently on September 4, 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 once on September 4, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The marinara sauce measured 40-50C in the warming unit, which did not have water added to the base. This was corrected and the unit was turned up during the inspection. Sauces are heated on the stove before placed in the warmer.The open prep cooler measured 6-10C depending which area was measured. Manager was advised to discard leftover food if it did not return to 4 or less within a couple of hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water gets turned off at the front hand sink each night but was not turned on at the start of the inspection. This was corrected during the 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?
      • Exhaust hood professional cleaning was due in July 2026. The operator stated it would be done in a week.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris and garbage under the entire grill line. Food splatter is present on walls throughout the front kitchen area, and in the corner section in the back area. A deep clean is needed throughout the kitchen, with special attention to the front cooking area including inside of coolers.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back door into staff washroom, wall in the mop sink area, and back door into customer area were dirty.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

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