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Wingate by Wyndham Lethbridge - Continental Breakfast

120 Stafford Drive S Lethbridge AB T1J 4W4 · Food - General

Official record from Alberta →

Inspection summary

Wingate by Wyndham Lethbridge - Continental Breakfast has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on September 22, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 separate inspections, most recently on April 8, 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 once on August 27, 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 4 times across 4 separate inspections, most recently on August 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 22, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen pre-cooked sausages and egg were thawing on the counter. Do not allow foods to thaw at room temperature. Products were moved to the fridge during inspection. The sausages being reheated measured ~65°C when they came out of the oven. Sausages were put back in the oven for an additional 5 minutes then measured 75°C.The yogurt mini fridge in the breakfast bar measured 10°C. Breakfast had been on for 2.5 hours at the time of inspection and was very busy. Staff were directed to check the cooler after breakfast to ensure it returns to 4°C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage tray holding the tins and lids in the kitchen has debris accumulated inside. There is some coffee splatter on the cupboards. Clean the tray and wash the containers inside and wipe the cupboards.Additionally, mop bucket storage was discussed. Please store the mop in the housekeeping room where it is filled.
  3. Risk Management 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)?
      • Dishwasher tested at 0 ppm chlorine initially. After adjustments, it measured >200 ppm chlorine. A further adjustment by the manager resulted in a final reading of 150 ppm chlorine. Operator will contact a technician to repair the unit so it consistently maintains required sanitizer levels. Chlorine test strips are needed.
  4. 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 dishwasher measured 0 ppm chlorine at the start of the inspection. The manager was able to troubleshoot the issue, and the dishwasher measured 100 ppm. Please ensure your dishwasher is repaired if needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food splatter and debris on some walls, under the fridge and freezer, and on counters. The kitchen needs a deep cleaning.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, dust/dirt and debris on the pots and pans and trays next to the stove as well as the wall behind the stove and floor around it.Please clean these areas.
  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bottle of chlorine sanitizer for the dishwasher was empty. Facility will go to manual dishwashing procedures until more sanitizer can be purchased. Note: manager indicated he would go and buy some right after the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils stored in the drawer near the handsink were dirty. The drawer had an accumulation of grease on and in it. Chunks of dried food were also noted in the drawer with the food equipment/utensils.Clean the drawer and utensils. Ensure that this area kept clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, dust/dirt and debris on the pots and pans and trays next to the stove as well as the wall behind the stove and floor around it.Please clean these areas.

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