Mama Tshilumba's Congolese Delights - Events
421 - 6 Avenue South Lethbridge AB T1J 0Y7 · Food - Special Event
Inspection summary
Mama Tshilumba's Congolese Delights - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 21, 2024. The most recent inspection, on August 3, 2026, recorded 2 infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 August 3, 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 August 3, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 September 21, 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?
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.
4 inspections
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach spray was too strong (>200 ppm) and was diluted during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- August 3: Potentially hazardous foods were not maintained under adequate temperature control. Rice measured 50°C, while samosas and puff puff measured 30°C. This issue was previously identified during the last inspection. A probe thermometer was available on-site; however, hot-held foods were still not being maintained at 60°C or higher. Education was provided regarding hot-holding requirements
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potentially hazardous foods were not maintained under adequate temperature control. A hot-holding unit was present; however, foods were not being maintained at safe temperatures. Samosas stored in the warmer measured 30°C. Additional potentially hazardous foods, including cooked chicken, ribs, and corn, were present on-site and were not under effective temperature control at the time of inspection. A probe thermometer was not available to routinely verify food temperatures.Education was provided regarding the temperature danger zone, the importance of maintaining hot foods at appropriate hot-holding temperatures, and the need to monitor temperatures using a probe thermometer. The operator indicated that a thermometer would be obtained and that foods would be heated on the grill prior to service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A container for the storage and free flow of water for handwashing was not available at the beginning of the inspection. The vendors later obtained a suitable container for use during the event.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?