Extendicare Leduc - Food
4309 50 Street Leduc AB T9E 6K6 · Food - General
Inspection summary
Extendicare Leduc - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on August 11, 2026, found no infractions.
5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 across 2 separate inspections, most recently on November 15, 2024. 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 once on May 21, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times across 4 separate inspections, most recently on July 31, 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 4 separate inspections, most recently on July 31, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 4 times across 4 separate inspections, most recently on July 31, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Bowl used to scoop coffee grounds stored on top of the bag of coffee grounds. This was removed during the inspection.- Bowls used as scoops should not be reused, recommend scoops with handles
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Industrial can opener holster was dirty. This was cleaned during the inspection.X The walk-in cooler fan cover and unit have a buildup of dust on them.
- 23. Is the facility maintained in a clean and sanitary condition?
- X There is a buildup of debris on the floor under the dishwashing area.X There is dust buildup on the ceiling around the sprinkler and speaker.X The underside of the prep table has a buildup of a sticky residual on it. This was cleaned and sanitized during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen HW sink was not operating properly/consistently due to an issue with the knee pedal. The staff indicate that it has been a recurring issue over the last while, with maintenance staff needing to fix it every couple of days. The supervisor indicated that they are planning to replace the sink.*Repair/replace the HW sink to ensure that it is consistently operational.
- 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 edging of the tall cabinet was missing - repair/replace so that it is smooth, non-absorbent and easy-to-clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The kettle used to boil water for tea had significant scale build up.Please ensure that equipment/utensils are maintained in a clean and sanitary manner.CDI - Reminder not to store pens / uncleanable items in a container shared with food utensils.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X The scoop for coffee grounds was stored with its handle in the product. This was removed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The main servery refrigerator temperature measured ~6C during the inspection. The temperature setting was adjusted from below the normal setting to a cooler setting during the inspection. Temperature was retested and found to be at ~2-3C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The servery cabinet toe kicks are missing leaving a space under the cabinets where dirt and debris are collecting on the unfinished flooring beneath.X The edging / cap on the shelf under the microwave in the unit servery is missing, exposing unfinished wood that is difficult to clean and sanitize.X The paint at the joint to the countertop backsplash for the unit servery hand washing sink is peeling, exposing the area behind the paint.X There is mildew around the seal / caulking between the backsplash of the hand washing sink and wall. Please clean / remove and reseal.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Mold growth found on the walk-in cooler shelving.X The lids on the dry storage bin containers are damaged.X The utensil drawer for the cook line near the steamer is dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The metal control box for the garburator near the green bin in the kitchen has food debris built up on it.X There is dust buildup on the wall and fixtures above the dishwashing area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X 0 ppm Quat was measured when testing the sanitizer solution. This was refilled with 200 ppm Quat solution during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Staff lunch bag / food container stored in the walk-in cooler on shelving next to food items used in production.
- 23. Is the facility maintained in a clean and sanitary condition?
- X There is grime build up on the floors underneath and between the wire shelves in the dry storage area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Sanitizer solution was mixed with soap and water solution. This was discarded and refilled with 200 ppm Quat sanitizer solution during the inspection. Staff instructed not to mix soap with sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X There was a buildup of food debris on the industrial can openerX The speed rack covers had visible food stains / spills that dried up on the inside and outside of the cover.X Noted some of the plastic reusable plates are worn and damaged. Remove damaged wares from use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?