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The Mango Tree

1264 3 Avenue S Lethbridge AB T1J 0J9 · Food - General

Official record from Alberta →

Inspection summary

The Mango Tree has been inspected 18 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on August 31, 2026, found no infractions.

6 of 18 inspections on record found no infractions at all. In the past 12 months there were 14 inspections with 65 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 9 times across 7 separate inspections, most recently on July 13, 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 5 times across 5 separate inspections, most recently on July 13, 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 5 times across 5 separate inspections, most recently on July 13, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 10, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 16 times across 8 separate inspections, most recently on July 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

18 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door is missing the exterior handle/knob and is in need of repair. Operator had handle but it has not been installed yet.Cutting boards were all disposed of and new ones ordered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back door is very dirty and as well as the step out the back.
  3. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door is missing the exterior handle/knob and is in need of repair.Cutting boards were all disposed of and new ones ordered.
  4. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizers tested still too strong in spray bottles.Cloths were observed on food handling surfaces in the kitchen. Discussion with staff about need to keep them in a sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff had spray painted shelves in the walk-in cooler and the back of the deep fryer. The paint was not adhering to the shelves due to inadequate cleaning and preparation.New shelves will be ordered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No hot holding was available.Cold holding measured 4C. Note that the kitchen was not operating at the time.
    • 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?
      • Pest control was contacted. Activity noted on outside of building, but none was found inside at that time.Pest control must be kept in place with active monitoring and cleaning/sanitizing of any mouse droppings.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door is missing the exterior handle/knob and is in need of repair.Cutting boards were all disposed of and new ones ordered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has been done but several spots still needed attention.Floor scrubbing was done with more work still needed on the buildup in the grout lines.Cleaning, sanitizing and getting rid of excess equipment in the basement will be completed by July 30, 2006.
  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizers were too strong in spray bottles and measured greater than 1000 ppm in the kitchen and front-of-house. Soiled cloths were observed on food handling surfaces in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food handling and storage practices were observed that could result in contamination of food products. Scoops were stored in bulk foods with handles contacting food, food items were stored uncovered in coolers, an opened can of tomato sauce was stored in the walk-in cooler, and in-use utensils were stored in unclean standing water at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items were observed within the temperature danger zone during the inspection. Cooked rice was measured at 25.9°C while stored at room temperature and was to be discarded at the direction of the inspector. A curry dish stored on a burner that was not on measured 35°C. Prep cooler adjacent to the grill measured approximately 10–12°C. Staff were directed to discard all potentially hazardous foods stored in the affected cooler. No temperature logs were available for review at the time of inspection.
    • 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?
      • Evidence of pest activity was observed throughout the dry storage room. Mouse droppings were present on floors, shelving areas, and on the lids of dry food storage containers. A pest contractor is in place - submit all recent pest control reports from the contracted pest control provider to the inspector.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door is missing the exterior handle/knob and is in need of repair.Prep cutting boards showed excessive wear and scoring and were no longer smooth and easily cleanable. One cutting board was flipped during the inspection. Resurface or replace cutting boards as needed to maintain smooth, cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extensive accumulations of grease, food debris and residue were observed throughout the facility. Numerous areas of the kitchen, including food preparation areas, dishwashing area, storage areas, walls, and floors, were heavily soiled, demonstrating inadequate routine cleaning and sanitation practices. The operator must develop and implement a written cleaning and sanitation program that identifies daily, weekly, and monthly cleaning.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizers were too strong in spray bottles and measured greater than 1000 ppm in the kitchen and front-of-house. Soiled cloths were observed on food handling surfaces in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food handling and storage practices were observed that could result in contamination of food products. Scoops were stored in bulk foods with handles contacting food, food items were stored uncovered in coolers, an opened can of tomato sauce was stored in the walk-in cooler, and in-use utensils were stored in unclean standing water at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items were observed within the temperature danger zone during the inspection. Cooked rice was measured at 25.9°C while stored at room temperature and was to be discarded at the direction of the inspector. A curry dish stored on a burner that was not on measured 35°C. Prep cooler adjacent to the grill measured approximately 10–12°C. Staff were directed to discard all potentially hazardous foods stored in the affected cooler. No temperature logs were available for review at the time of inspection.
    • 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?
      • Evidence of pest activity was observed throughout the dry storage room. Mouse droppings were present on floors, shelving areas, and on the lids of dry food storage containers. A pest contractor is in place - submit all recent pest control reports from the contracted pest control provider to the inspector.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door is missing the exterior handle/knob and is in need of repair.Prep cutting boards showed excessive wear and scoring and were no longer smooth and easily cleanable. One cutting board was flipped during the inspection. Resurface or replace cutting boards as needed to maintain smooth, cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extensive accumulations of grease, food debris and residue were observed throughout the facility. Numerous areas of the kitchen, including food preparation areas, dishwashing area, storage areas, walls, and floors, were heavily soiled, demonstrating inadequate routine cleaning and sanitation practices. The operator must develop and implement a written cleaning and sanitation program that identifies daily, weekly, and monthly cleaning.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat in spray bottle measured 200ppm.Stored wiping rags in a disinfectant solution.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Require documentation of employees having attended and passed a course in safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning in many areas has improved but more needs to be done.A cleaning and sanitation plan needs to be developed that includes daily, weekly, and monthly duties.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has improved. More work is still required through the back of the facility.
  9. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Corrected.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Corrected.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Discussion on requirements.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Corrected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Corrected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Corrected.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Corrected.
    • 15. Is the facility free of a pest infestation?
      • Pest control company set traps. Droppings cleaned up.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Corrected.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning still being worked on.
  10. Demand Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Raw chicken found at 15C.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no water due to water main break. No disinfectant solution could be made up
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No water was available and no handwashing by staff was able to be completed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food handling practices were not acceptable including uncovered foods,No records of temperatures, sanitizing nor acceptable general food handling practices.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers of sauce, seasonings, and other food products were uncovered/unprotected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No water to building so dishwasher was not working.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water to business due to water main break.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a large mouse infestation noted by a very large accumulation of mouse droppings.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Raw chicken was being processed on the "clean" side of the dishwasher with juices noted running down the counter into the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas around dishwasher, under equipment and back door area had varying degree of grease, and grime build up.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • All the cutting boards on the prep coolers were stained and soft. These food contact surfaces must be kept in good shape.Replacement or resurfacing required.Dood handle on walk in cooler was missing.The kitchen was smokey indicating the exhaust system was not functioning properly.
  13. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Not all the food in the walk-in cooler and walk-in freezer was covered.Food stored on the floor in both coolers.Bulk foods in dry storage area without covering.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler and hot holding temperatures were satisfactory at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was accessible and stocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • All the cutting boards on the prep coolers were stained and soft. These food contact surfaces must be kept in good shape.Replacement or resurfacing required.Dood handle on walk in cooler was missing.The kitchen was smokey indicating the exhaust system was not functioning properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Most of the cleaning was completed.Walk in Freezer still had spills and build up under the shelves and corners.
  14. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no premade readily available sanitizer available in the kitchen.Wiping cloths not stored in a sanitizer solution are used in the kitchen.A spray bottle of Quat sanitizer was available in front and measured 400PPM.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff put on gloves after inspectors showed up. The hand sink was inaccessible and unused.Staff touched multiple surfaces with gloved hands including contaminated wiping cloth. Gloves not changed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food handling was not appropriate and large portions of potentially hazardous food was kept at room temperature including butter chicken, and rice.Skewers of chicken were hung on the side of the prep cooler after cooking, touching the sides of the equipment with juices dripping onto the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Not all the food in the walk-in cooler and walk-in freezer was covered.Food stored on the floor in both coolers.Bulk foods in dry storage area without covering.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large batch of butter chicken in a pot was found at 12C.Large pot of rice was found at 36C.Smaller containers of rice were found at 19C.Cooler and hot holding temperatures were satisfactory at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was inaccessible with large garbage container in front of it.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2 cooks on duty did not have any safe food handling training. 1 staff at all times must be trained in safe food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • All the cutting boards on the prep coolers were stained and soft. These food contact surfaces must be kept in good shape.Replacement or resurfacing required.Dood handle on walk in cooler was missing.The kitchen was smokey indicating the exhaust system was not functioning properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls, cooler doors, floors, and equipment all had varying degrees of buildup of crud and filth. Tops of pails and other containers were covered with spills and other grime. Whole area under the dishwashing area and hand sink had soil buildup and spills.Several areas including dry storage, walk in cooler, and walk in freezer as well as dishwashing area and back was cluttered making proper cleaning dificult.
  15. Monitoring Inspection

    0 infractions

  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    0 infractions

  18. Initial Inspection

    0 infractions

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