BGC Leduc - Kitchen
102 - 4330 Black Gold Drive Leduc AB T9E 3C3 · Food - General
Inspection summary
BGC Leduc - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 4, 2024. The most recent inspection, on May 6, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times on November 4, 2024. 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 2 times across 2 separate inspections, most recently on April 29, 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.
5 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Basic food safety training certificates were provided for the five staff members involved in food handling. As this is a permitted facility, at least one staff member is required to complete the Advanced Food Safety Training course.ACTION REQUIRED:Please have one of your staff members enroll in the Advanced Food Safety course. Once they receive their completion certificate, please email a copy to me.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Basic food safety training certificates were provided for the five staff members involved in food handling. As this is a permitted facility, at least one staff member is required to complete the Advanced Food Safety Training course.ACTION REQUIRED:Please have one of your staff members enroll in the Advanced Food Safety course. Once they receive their completion certificate, please email a copy to me.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved sanitizer was observed during inspection.Please obtain an approved sanitizer solution. As discussed, 100ppm of unscented bleach solution can be used as a sanitizer for food contact surfaces and/or utensils. 200ppm Quat solution can also be used.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not observed. If the facility will be using bleach/chorine solution as discussed during inspection, obtain chlorine test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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