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Executive Royal Inn

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

Official record from Alberta →

Inspection summary

Executive Royal Inn has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on June 12, 2026, recorded 4 infractions.

1 of 7 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 15, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on June 12, 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 once on June 12, 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?

  • 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 11 times across 5 separate inspections, most recently on June 12, 2026. 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 3 times on March 13, 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.

7 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.
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