Skip to content
Loading map…

Executive Royal Inn

8450 Sparrow Drive Leduc AB T9E 7G4 · Food - General

9 inspections

  1. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Violation: Individual whipped butters were left on counter from breakfast service. Packing indicates to keep refrigerated. All high-risk foods should be kept in the refrigerator to decrease the risk of food borne diseases.Corrective Action: Corrected during inspection - Food Handler removed butter from the preparation area 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?
      • **Violation: Increased fly activity in dishwashing area. Not observed in main food preparation area. Pests increase the risk of transmission of foodborne infections. Corrective Action: Work with Pest Management Company to eliminate harborage locations. Increase cleaning in dishwashing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Violation: Build-up of debris around ventilation units in the Freezer, and around ventilation around dishwashing area, increasing the risk of cross contamination.Corrective Action: Clean areas to prevent the risk of debris falling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up grime on the wall under the dishwashing machine. The floors in between the equipment had a build up of debris.June 12, 2026: Build up of debris on floors between equipment has been corrected.
  2. Monitoring Inspection

    3 infractions

    • 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 light fixtures in the food preparation area was missing a light cover.Please ensure that light cover is installed or that the bulb is shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on ceiling and walls in food processing areas. Operator is advised to clean it and maintain the facility clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up grime on the wall under the dishwashing machine. The floors in between the equipment had a build up of debris.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on ceiling and walls in food processing areas. Operator is advised to clean it and maintain the facility clean.
  4. Demand 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?
      • A non-painted bare wood wooden post is used to support dish washer counter. Operator is advised to use non water absorbent material post to support this counter and remove the bare wood post.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of the sanitizer in glass washer in southside bar is recorded low. Operator is advised repair the glass washer so that it provides correct level of sanitizer for sanitization of glasses. Operator is advised not to use glass washer until repaired or sanitize glasses after washing in the glass washer until glass washer is repaired.
  7. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buildup was noted on hard-to-reach surfaces of the meat slicer. Please be advised that the meat slicer must be dismantled to achieve proper cleaning and sanitation. A brush must be used to clean and sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times.
    • 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?
      • Sause dispensing bottles are not labeled properly. Operator is advised to label the souse dispensing bottles properly to ensure best before dates are being followed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Open bags of bulk food items were noted.Please be advised that all bulk food items must be stored in containers with tight fitted lids. 2. Laundry (washer and drier) was noted in the area that is being used to store food items and clean dishes. Please be advised that laundry is considered incompatible activity and must not be located in the food storage and dishes area. 3. Buildup was noted in the utensil storage containers. A biofilm was also noted inside ice scoop storage container. Please ensure to wash and sanitize storage containers along with utensils and ice scoops and ensure these are maintained in a clean and sanitary manner at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food and food related materials are stored on floor. Operator is advised to store all materials at least 6 inches above floor and ensure floor under them can be monitored for cleaning and insect/ pest activity.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of the sanitizer in glass washer in southside bar is recorded low. Operator is advised repair the glass washer so that it provides correct level of sanitizer for sanitization of glasses. Operator is advised not to use glass washer until repaired or sanitize glasses after washing in the glass washer until glass washer is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in front food preparation area is observed empty. Operator provided paper towels to this dispenser 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?
      • Dry storage shelves were noted to be deteriorating. Please replace the dry storage shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor covering in front food preparation area are chipping off and cracking. Operator is advised to repair/ replace the floor covering in the facility where needed. Operator indicated that he is working to repair the floor coverings and it will be completed within a month's period.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of chest freezer were observed to be broken. Please replace the broken handlers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease buildup was noted underneath the equipment, and on ventilation hood. Please clean and sanitize indicated areas and ensure they are maintained in a clean and sanitary state at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up grease is observed under the cooking equipment in front food preparation area. Operator is advised to clean it and maintain the facility clean.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buildup was noted on hard-to-reach surfaces of the meat slicer. Please be advised that the meat slicer must be dismantled to achieve proper cleaning and sanitation. A brush must be used to clean and sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands in between tasks. Food handlers were not aware of glove policy. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed in between tasks, before putting gloves on and after taking them off. Please wash hands in between tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Open bags of bulk food items were noted.Please be advised that all bulk food items must be stored in containers with tight fitted lids. 2. Laundry (washer and drier) was noted in the area that is being used to store food items and clean dishes. Please be advised that laundry is considered incompatible activity and must not be located in the food storage and dishes area. 3. Buildup was noted in the utensil storage containers. A biofilm was also noted inside ice scoop storage container. Please ensure to wash and sanitize storage containers along with utensils and ice scoops and ensure these are maintained in a clean and sanitary manner at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. The operator changed the sanitizing bucket during the inspection. The concentration was noted to be at 100 ppm. The operator was advised to monitor the concentration of the dishwasher on frequent basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was observed to be empty at the hand washing sink located at the entrance. Please stock hand washing sink with appropriate hand washing supplies and ensure it is kept fully stocked at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dry storage shelves were noted to be deteriorating. Please replace the dry storage shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of chest freezer were observed to be broken. Please replace the broken handlers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease buildup was noted underneath the equipment, and on ventilation hood. Please clean and sanitize indicated areas and ensure they are maintained in a clean and sanitary state at all times.
  9. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions in spray bottle and in sanitizer in the bar area showed <200ppm QUAT concentration. Please ensure sanitizer solutions are changed every 2 hours and are maintaining at least 200ppm QUAT.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop is stored on ice machine. Operator is advised to store ice scoop in clean container besides ice machine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler drawers at the end of the cooking line were measured at 14C. The operator was instructed to move high-risk foods such as garlic butter to another cooler. Please ensure these coolers are repaired so they can maintain <4C.
    • 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 able to reach 71C while washing and sanitizing dishes. The highest recorded temperature was 54C. Please ensure the dishwasher is repaired so it can reach a minimum of 71C while sanitizing the dishes. It is recommended to purchase a thermometer which can record the highest reached temperature during the dishwashing cycle. The dishwasher can then be tested every day and the maximum temperature can be recorded. Until the dishwasher is repaired, please ensure dishes are sanitized in the sink in a solution of warm water and sanitizer, at least 100ppm chlorine (bleach) or 200ppm QUAT.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the bar area is not dispensing iodine sanitizer. Please ensure the glasswasher is repaired so it can dispense iodine at a concentration of at least 12.5ppm. While the glass washer is being repaired, please ensure glasses are being properly sanitized in warm water and at least 100ppm chlorine (bleach) or 200 ppm QUAT.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member in the bar was observed using a reusable cloth to dry glasses. Please ensure glasses are allowed to air dry, or disposable paper towel is used for drying each glass.
    • 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 iodine in glass washer. Operator is advised to provide test strips to the glass washer.
    • 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?
      • The green, back receiving doors have a gap at the bottom that allows light through. Please ensure proper weatherstripping is installed to prevent the entry of pests. No pests were observed during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser with hand wash sink in cooking area is empty. Paper towel is provided outside the dispenser. Operator is advised to provide paper towels in paper towel dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up dust is observed on ceiling in kitchen. Operator is advised to clean the build up dust and maintain facility clean.2. The floors under the deep fryers and under the cooking line are dirty with a build-up of food debris and grease. Please ensure these areas are cleaned regularly to prevent this build-up.