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That Hawaiian Burger Truck - STH-249

3712 20 Avenue S Lethbridge AB T1K 4H8 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

That Hawaiian Burger Truck - STH-249 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on July 23, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on June 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 26, 2026. 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?

  • 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 9 times across 5 separate inspections, most recently on June 27, 2026. 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 2 times across 2 separate inspections, most recently on June 30, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine spray measured ~1000 ppm and was diluted during the inspection. Mixing food safe sanitizer and manual dishwashing was reviewed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2019.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training for both operators is required due to lack of safe food handling practices observed, and inability to answer food safety questions correctly.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2019.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grime and debris in hard to reach areas. When cleaning pay special attention to the floor area underneath the fridge in between cabinetry and along floor/cabinet seams.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June27/26: The operators had cleaned the truck, and it was better but there was still more work to be done. The importance of cleaning after every event and doing regular deep cleans of the truck was stressed to the operators. The mobile truck has an extreme buildup of grease and food debris and dust throughout the unit, particularly in high-risk food handling areas and around/under the grill and deep fryer.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine spray was too strong and measured >200 ppm (rebleached the strip).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge measured 9-10 degree C with a radar thermometer. Raw hamburgers were measured at 8.9 degrees C using a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2019.
    • 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 hot water heater was not plugged in at the beginning of the inspection. Heater was plugged in and water became warm quickly. A bacteriological water sample has not been submitted for the season.
    • 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?
      • Very small, live insects were observed under the hand sink on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grime and debris in hard to reach areas. When cleaning pay special attention to the floor area underneath the fridge in between cabinetry and along floor/cabinet seams.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mobile truck has an extreme buildup of grease and food debris and dust throughout the unit, particularly in high-risk food handling areas and around/under the grill and deep fryer.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grime and debris in hard to reach areas. When cleaning pay special attention to the floor area underneath the fridge in between cabinetry and along floor/cabinet seams.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was struggling to maintain proper temperatures. It was measured at 10 C. Staff will move perishable food items into freezer until fridge can maintain temps <4 C.
    • 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?
      • Hot water heater was not turned on at the time of the inspection. Operator plugged in the water heater.
  7. Monitoring 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?
      • When the operator turned on the hot water for the inspection the system began leaking water.Operator was able to repair the leak and ensure hot water was available for handwashing station before the inspector left.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 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?
      • Hot water heater not plugged in at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas in corners and along edges on floor had some dirt build up. Ensure regular cleaning is done.
  10. Monitoring Inspection

    0 infractions

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