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Hapag Ala Eh

610 3 Avenue S Lethbridge AB T1J 0H4 · Food - General

Official record from Alberta →

Inspection summary

Hapag Ala Eh has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 26, 2026. The most recent inspection, on June 15, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions.

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 January 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 26, 2026. 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 2 times on January 26, 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?

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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the walk‑in cooler and the prep cooler in the kitchen were measured at 8°C and 10°C, respectively. Please ensure that all cooling units are maintained at 4°C or below at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to measure the concentration of the chlorine sanitizer in the dishwasher. Please ensure that chlorine test strips are available on‑site at all times to verify the sanitizer concentration.
    • 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?
      • A pest control checklist was not available on‑site. Please ensure that a pest control checklist is maintained to verify that monitoring and control measures are being conducted regularly.
    • 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 faucet at the wok range is leaking when turned on. Please ensure the faucet is repaired to prevent further leakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas in the kitchen require cleaning:Under the wok rangeThe floor around the hot‑holding unitsUnder the food preparation coolerPlease ensure that these areas are cleaned regularly and maintained in a sanitary condition.A written cleaning schedule is not being maintained. Please ensure that a cleaning schedule is developed and followed to ensure that all required cleaning tasks are completed consistently.

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