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Hiroba & Tivoli

SU226 - 4401 University Drive W Lethbridge AB T1K 3M4 · Food - General

Official record from Alberta →

Inspection summary

Hiroba & Tivoli has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on July 28, 2026, found no infractions.

2 of 9 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, Chemicals and toxic substances 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 2 times across 2 separate inspections, most recently on February 10, 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)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 17, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 6, 2024. 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 8 times across 6 separate inspections, most recently on June 16, 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 2 times across 2 separate inspections, most recently on February 10, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 is due for professional cleaning.
  3. Monitoring 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 exhaust hood is due for professional cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the kitchen was observed to be dirty. Please ensure that this area is cleaned and maintained in a sanitary condition.
  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)?
      • Scoops were observed stored inside the container of rice and flour. The operator removed them to mitigate the risk of cross‑contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available. Please ensure that test strips are provided to measure the concentration of the sanitizer
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. Some hard to reach areas require more attention due to food spillage and build up. This includes the dry storage area, especially the flour and corn starch storage area.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt accumulation in hard-to-reach areas around the cooker, along baseboards and hand wash station were observed. Please ensure that the hard-to-reach areas kept in clean and sanitary condition to prevent pest harborage.April 28 2025: There was dust and grime accumulation in the hard to reach areas such as in between equipment and on the storage shelve underneath the prep table. There was grime and grease build up on the tiles underneath the cook top.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were not kept in a bucket containing sanitizer solution. Please ensure that all cleaning clothes are kept inside a sanitizer solution with adequate concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour in the dry storage area was not kept off the floor. The operator moved the food into a shelve during the inspection. Please ensure that food is handled in a sanitary manner and is stored off the floor to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle in the kitchen was not labelled. The operator labelled it during the inspection. Please ensure that containers with chemicals are clearly labelled to identify the contents.
    • 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 food handling permit was not posted during the time of inspection. Ensure that the food handling is posted in a conspicuous place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt accumulation in hard-to-reach areas around the cooker, along baseboards and hand wash station were observed. Please ensure that the hard-to-reach areas kept in clean and sanitary condition to prevent pest harborage.
  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter was left outside at room temperature for longer than 2hours. Operator ensured that the butter was old and was not used for food preparation and discarded it in the garbage during the inspection.Please ensure that butter is kept refrigerated at 4 degree Celsius or under to prevention bacterial growth.
    • 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 food handling permit was not displayed at the time of inspection. Please ensure the food handling permit is displayed in a location where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility had dust built up over the ceiling in the kitchen. Operator was asked to clean as it can cause contamination of the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Standing cooler in the back kitchen has food debris build up on the sliding door and on the inside. Please ensure this cleaned to prevent contamination of food, pest harborage, and mold growth.

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