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Coaster's Sports Bar

102 - 8020 Sparrow Drive Leduc AB T9E 7G3 · Food - General

Official record from Alberta →

Inspection summary

Coaster's Sports Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on February 5, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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 3 times across 2 separate inspections, most recently on June 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 30, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 5 separate inspections, most recently on February 5, 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 4 times across 2 separate inspections, most recently on July 30, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 27, 2023. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of dust on the walk in cooler ventilation fans. The cooler shelves had a build up of debris.
  2. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food repackaged in this facility and distributed to other facilities such as corn dog mix is not being properly labeled with identifying information. Ensure that products are labeled with identifying information such as product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station, in the bar, was not equipped with paper towel. This was corrected at the time of inspection.
    • 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 light in the beer cooler was not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of grime on the beer walk in cooler walls.There was grime build up in the hard to reach areas such as in-between the equipment and floor corners.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food repackaged in this facility and distributed to other facilities such as corn dog mix is not being properly labeled with identifying information. Ensure that products are labeled with identifying information such as product.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a plastic food storage container that had cracked and was taped.Discard damaged containers and utensils and do not use tape to repair them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects bulk food from contamination.Bowl was removed during inspeciton.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar hand sink.Ensure that there is paper towel in a holder at all times.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a spray bottle and a bucker in the kitchen area was measured to be at 50ppm. Fresh 200ppm solution was prepared by the operator during inspection.Please ensure the required 200ppm Quat sanitizer concentration is maintained at all times. Use the test strips at the facility to measure the concentration.
  5. 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?
      • The wall behind the deep freeze is damaged with a large hole. Please ensure this wall is repaired as soon as possible.
  6. Risk Management Inspection

    2 infractions

    • 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?
      • Employee working at cooking line is observed not following safe food handling practices. She is keeping wiping cloths on countertop, not keeping in the sanitizer solution, not follow proper hand washing and proper glove use. This employee is observed wiping hands after hand washing with paper towel used to clean dirty counter tops in dish wash area. Operator is advised to educate all employees about safe food handling practices.
    • 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 wall behind the deep freeze is damaged with a large hole. Please ensure this wall is repaired as soon as possible.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing sanitizer, it was measured at 0ppm chlorine. Please have the dishwasher repaired so that it consistently dispenses at least 100ppm chlorine at plate-level. While it is being repaired, dishes must be sanitized in the sink with a solution of warm water and bleach of at least 100 ppm or QUAT solution of at least 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer is recorded nil in the dish washer.
    • 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 wall behind the deep freeze is damaged with a large hole. Please ensure this wall is repaired as soon as possible.

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