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Audrey's Kitchen & Wyatt's Lounge

5230 50 Avenue Leduc AB T9E 6V2 · Food - General

Official record from Alberta →

Inspection summary

Audrey's Kitchen & Wyatt's Lounge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on October 22, 2025, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 5 separate inspections, most recently on October 22, 2025. 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 October 22, 2025. 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 2 times across 2 separate inspections, most recently on June 24, 2024. 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 4 times across 3 separate inspections, most recently on October 22, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 January 17, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer, in the sanitizer bucket, was 50ppm. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat loaf was observed in the three-compartment sink. The staff reported that it had just been taken out. The meat was then placed under cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling above the dishwasher had been cut out for repairs related to a water leak. Additionally, a section of the ceiling above the dishwashing area showed signs of disrepair due to previous water damage.A service sticker on the hood vent indicated that maintenance was due in 2023. Staff stated that servicing had been completed since then and will confirm the exact date of service and provide the information to the PHI.The light fixtures, at the back of the kitchen above the food preparation area, were missing light covers. To prevent the risk of contamination, please ensure that all light bulbs are either shatterproof or that fixtures are properly equipped with light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the hood vent filters. There was an accumulation of dust and leaves in the air vents above the food preparation area. There was grime build up in the hard-to-reach areas such as the floor corners and in between equipment.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths are left on counter tops and are not stored in sanitizer solution. Sanitizer concentration of sanitizer solution is recorded nil. Operator is educated about the use of wiping cloths. Information sheet about the use of wiping cloths is provided to the operator. Operator prepared fresh sanitizer solution at the time of inspection and new wiping cloths are provided in the sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not provided to test sanitizer level of the glass washer. Operator is advised to provide test strips for iodine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches so that kitchen floor under them can be maintained clean and monitored for insect/ pest activity.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed.Please obtain Quat test strips.July 09, 2024: The required Quat sanitizer test strips were not observed. Please obtain Quat test strips to monitor/verify the concentration of Quat sanitizer solutions.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counters.2. No prepared sanitizer solution was observed at the time of inspection. The staff dispensed an un-approved product (Oxivir Plus) for the food contact surfaces during inspection.The Public Health Inspector educated the staff present on how to dispense the appropriate Quat sanitizer solution from the facility's chemical dispenser.Please ensure the appropriate sanitizer solution (Quat) is dispensed and cleaning cloths stored in the solution when not in use. 200ppm Quat solution concentration must be maintained at all times. Quat test strips are required to measure the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantity of eggs and shredded potato's were left on the kitchen counter for use in food preparation. The staff was advised to move the food items back into the cooler and bring them out in small quantities as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed.Please obtain Quat test strips.
    • 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 records not observed. Please ensure pest monitoring is done monthly and records for pest control are kept. Attached to this report is a template you can use.June 24, 2024: Pest control records were still not observed.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths for the food contact surfaces are not stored in sanitizer solution while in use. Operator prepared sanitizer solution at the time of inspection and transferred wiping cloths to the sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food related materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above kitchen floor so that floor under them can be monitored for insect/ pest infestation.
    • 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 records not observed. Please ensure pest monitoring is done monthly and records for pest control are kept. Attached to this report is a template you can use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the tap handle on the large sink at the back is repaired with a tape. This is not an acceptable repair. Please properly repair the tap handle.

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