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Jukebox Diner

1 - 5014 49 Street Leduc AB T9E 6W8 · Food - General

Official record from Alberta →

Inspection summary

Jukebox Diner has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on October 23, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 once on January 22, 2025. 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 February 13, 2024. 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 February 13, 2024. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 13, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizer solution. A cleaning cloth was observed on the kitchen food preparation counter. Fresh 200ppm Quat sanitizer solution was prepared during inspection and cleaning cloth stored in the solution.Please ensure cleaning cloths are stored in a sanitizer solution when not in use. Ensure the concentration of your bucket of Quat sanitizer solution is checked with test strips at intervals. The required 200ppm concentration must be maintained at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic paste, margarine and cooked potato fries are stored at room temperature. Onsite employee indicated that fries are kept at room temperature since morning. Onsite employee further indicated that garlic paste and margarine are always kept at room temperature. Onsite employee is advised to keep high risk food either below 4degrees Celsius or above 60 degrees Celsius. Operator discarded these 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?
      • ***Weather stripping is required on the back exit door to make it pest proof. Please install the weather strip.- Mice traps were observed. The operator will self monitor for pest. Pest control checklist/template was observed
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser is not provided for the paper towels for hand wash sink. Operator is advised to provide a paper towel dispenser.

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