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Humpty's Big Plate Diner

205 Scenic Drive S Lethbridge AB T1J 4M6 · Food - General

Official record from Alberta →

Inspection summary

Humpty's Big Plate Diner has been inspected 17 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on August 28, 2026, found no infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 6 separate inspections, most recently on August 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13, 2025. 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?

  • 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 6 times across 5 separate inspections, most recently on April 27, 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.

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser has a leak, causing one of the compartments to not dispense sanitizer solution properly.Please ensure that the leak is repaired and that both compartments are functioning properly.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two sanitizer spray bottles were observed to be unlabelled. The operator was advised to label the bottles for easy identification, and this was completed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A prep cooler located next to the cooking line was initially measured at 9°C. A thermometer was placed inside the unit and the door was closed for a few minutes. Upon rechecking, the temperature had decreased to 1°C, which is within the required temperature range.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two chopping boards were observed to have deep gouges that may make them difficult or impossible to properly clean and sanitize.The operator was advised to discard and replace the chopping boards during the inspection to prevent the potential cross-contamination of food.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food were observed on the floor in the walk‑in freezer. The operator placed the food on shelves to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in three of the cooling units in the kitchen to monitor their temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler next to the fryers was measured at 9 °C. Please ensure this cooler is maintained at 4 °C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, the chemical dishwasher was measured at 0 ppm chlorine. The operator contacted a technician, the issue was repaired, and a subsequent measurement confirmed a chlorine concentration of 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of inspection, soap was not available in the female washroom hand soap dispenser. The operator replenished the soap during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the cook line and prep coolers was observed to have food debris present throughout. Please ensure these areas are cleaned and maintained in a sanitary condition.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener had a build-up of food debris. Please ensure that the indicated equipment is cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two cans of cranberry sauce were significantly dented.Employees discarded the cans immediately upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a wire strainer/skimmer in disrepair. Employees discarded of it immediately upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple cutting boards on prep tables had significant gouges in them and need to be resurfaced. Deep gouges in cutting boards can harbour bacteria and be difficult to properly clean and sanitize. The can opener had a build-up of food debris. Please ensure that the cutting boards are resurfaced or replaces, and that the indicated equipment is cleaned and sanitized.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty cleaning clothes was left on the food preparation counter.Food preparation counter must always be kept clean and used exclusively for food preparation to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some dirt build-up in the walk-in freezer.Walk-in freezer has to be maintained clean and sanitary condition.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 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?
      • There was a gap underneath the back door allowing in light. Please ensure that the weather strip is in proper repair.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside of the middle prep station cooler was measured to be 15°C.Please ensure that foods are kept between 4°C and 60°C to prevent bacterial growth.August 14: The coolers were being serviced at the time of the re-inspection.
  14. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside of the middle prep station cooler was measured to be 15°C.Please ensure that foods are kept between 4°C and 60°C to prevent bacterial growth.August 14: The coolers were being serviced at the time of the re-inspection.
  15. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside of the middle prep station cooler was measured to be 15°C.Please ensure that foods are kept between 4°C and 60°C to prevent bacterial growth.August 14: The coolers were being serviced at the time of the re-inspection.
  16. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-portioned vegetables in the walk-in cooler were not covered. Please ensure that all foods are protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quats sanitizer solution bottles were not labelled. Please ensure that all chemicals are properly labelled to prevent the contamination of food or the food area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the soup was measured to be 47°C. The temperature inside of the middle prep station cooler was measured to be 15°C.Please ensure that foods are kept between 4°C and 60°C to prevent bacterial growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wire mesh on one of the fryer skimmers was in disrepair. Operator threw out the equipment immediately and had other skimmers available and being used.One of the prep station coolers was pooling water around lettuce.Operator immediately discarded lettuce.
  17. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food containers in the coolers did not have lids and had scoops stored inside. This was corrected at the time of inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled. This was corrected at the time of inspection.

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