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Father Leduc Catholic School - School Kitchen

400 Sheppard Boulevard Leduc AB T9E 1C1 · Food - General

Official record from Alberta →

Inspection summary

Father Leduc Catholic School - School Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 16, 2024. The most recent inspection, on April 16, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on April 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 16, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individual whipped‑butter containers labelled ‘Keep Refrigerated’ were found stored at room temperature. These were removed from the pantry at the time of inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit displayed had expired in September 2025. Please ensure that a valid food handling permit is displayed.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a chlorine test strip. The PHI diluted the solution to 100ppm during inspection.Ensure 100ppm concentration is maintained. Obtain chlorine test strips to measure/verify the concentration.100ppm bleach/chlorine sanitizer solution can be prepared by adding half teaspoon of unscented bleach to a liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigerator in the kitchen was missing a thermometer.Please replace the missing thermometer for proper temperature monitoring. Ensure all coolers at the facility are always supplied with a functional thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a cooler in the kitchen was measured to be at 5.1C. The thermostat for the cooler was adjusted during inspection. Please place a thermometer inside the cooler and ensure the cooler temperature is always maintained at or below 4C/40F.
    • 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. The facility uses chlorine/bleach solution as sanitize. Please obtain chlorine test strips. 100ppm chlorine sanitizer solution is required to sanitize food contact surfaces and/or utensils.

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