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Mama La

8 - 50 Aquitania Boulevard W Lethbridge AB T1J 5L4 · Food - General

Official record from Alberta →

Inspection summary

Mama La has been inspected 10 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on August 5, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on April 7, 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 2 times across 2 separate inspections, most recently on April 7, 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)?

  • 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 7 times across 4 separate inspections, most recently on December 12, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in two of the cooling units at the till area. Please ensure they are provided to monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips were not available to verify the concentration of the Quats sanitizer. Please ensure they are available.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Multiple employees were observed doffing gloves without washing their hands. Please ensure that employees are instructed on how and when to properly and adequately wash their hands. Please ensure that employees understand that wearing gloves while preparing food is not a substitute for handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were bowls being used as scoops being stored in the bulk ingredients.
  6. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Multiple employees were observed doffing gloves without washing their hands. Please ensure that employees are instructed on how and when to properly and adequately wash their hands. Please ensure that employees understand that wearing gloves while preparing food is not a substitute for handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a container being stored on top of uncovered spring rolls. Staff immediately moved the container to a different location. There was an opened can of coconut being stored inside the cooler.Staff immediately put the remaining coconut into a food grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were bowls being used as scoops being stored in the bulk ingredients.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket at the front of house measured 0 ppm chlorine and was replaced during the inspection and measured 200 ppm. Staff were reminded to use unscented/plain bleach for food contact surfaces and reserve scented bleach for general cleaning only.The QUATs spray measured >400 ppm and diluted during the inspection. Ensure to follow manufacturer's directions for food contact sanitizing (2ml per litre of water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed stored in non-food grade materials, including frozen chicken placed in garbage bags in the freezer and an open tin can containing food stored in the cooler. All food must be stored in food-grade containers to prevent chemical leaching and contamination.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen pork at room temperature. This was moved to the cooler at the time of inspection. Discussed approved thawing methods with the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station at the back of the kitchen was obstructed with a strainer of carrots. This was corrected at the time of inspection. Please ensure that the designated hand wash stations are easily accessible to promote hand washing.
  10. Initial Inspection

    0 infractions

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