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Las Tres Marias Mexican Food Truck - NTH-1375

837 Switzer Drive Hinton AB T7V 1M6 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Las Tres Marias Mexican Food Truck - NTH-1375 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 17, 2024. The most recent inspection, on July 9, 2025, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 June 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 July 9, 2025. 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 June 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 17, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 6, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (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. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked rice was observed being held in a bin on top of the steamer for reheating. The temperature of the rice was measured at 25 - 32 °C, which is below the required safe reheating temperature.- Ensure all previously cooked food is reheated using appropriate methods—such as on the range or in equipment designed for rapid reheating—that bring the food quickly to a minimum internal temperature of 74°C before serving.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strip was available onsite. Please ensure to have your test strip always available for proper monitoring of sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling of the food truck needs a little of cleaning. Please make sure to have it clean before the opening day.
  3. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • The freshwater tank volume is ~ 118 Liters.The wastewater tank volume is ~ 120 Liters. - Please provide a freshwater tank with a minimum capacity of 130 litres, and a grey water tank 10% larger than the freshwater tank.
  4. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • The freshwater tank volume is ~ 128 Liters.The wastewater tank volume is ~ 129 Liters. - Please provide a wastewater tank whose volume is at least 143 Liters (10% bigger than the freshwater tank).
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water result was present for Total Coliforms.Ensure to shock the water tank and resample.Cease operations until a satisfactory sample is received.
  7. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water sample collected on May 29 was not processed by the lab due to missing date & time of collection on the sample requisition.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution. Ensure that there is a sanitizer solution readily available during inspection. Cleaning clothes should always be immersed in the prepared sanitizer solution and not on the food prep counters.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot/cold water at the handwashing station. The water pressure was very low.Ensure the water pump is turned on and the hot/cold water is readily available during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The entire floor of the food truck is not clean after repairs.ensure a proper cleaning is done prior to re-inspection.

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