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LBG's Leah's Bar and Grill

6 - 6315 Horn Street Red Deer AB T4N 6H5 · Food - General

Official record from Alberta →

Inspection summary

LBG's Leah's Bar and Grill has been inspected 19 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on October 15, 2026, found no infractions.

7 of 19 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 22 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 5 separate inspections, most recently on September 29, 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?

  • 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 4 times across 4 separate inspections, most recently on September 9, 2026. 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 September 9, 2026. 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 10 times across 8 separate inspections, most recently on September 30, 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?

  • 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 6 times across 4 separate inspections, most recently on September 30, 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.

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Several ceiling tiles were missing above the ice machine, creating gaps in the ceiling and preventing the area from being maintained in a smooth, cleanable condition.Ensure all missing ceiling tiles are replaced and maintained in good repair. Ceiling surfaces must be kept intact, smooth, and cleanable to facilitate effective cleaning and prevent the accumulation of dust, debris, and potential contamination of food and food equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall surface behind the big microwave was observed to be damaged, with several small holes and deteriorated wall covering. The affected area was not smooth and easily cleanable.Ensure wall surfaces are maintained in good repair and are smooth, durable, and easily cleanable. Repair the damaged wall surface to eliminate holes and deteriorated areas and facilitate effective cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the ice machine. In addition, an accumulation of mineral scale buildup was observed on components of the unit. The duct tape surface is not smooth or easily cleanable and may impede effective cleaning and sanitation.Ensure the ice machine is maintained in a clean and sanitary condition. Remove duct tape and repair surfaces with smooth, durable, and easily cleanable materials. Thoroughly clean the unit and remove mineral scale buildup at a frequency sufficient to prevent accumulation and facilitate effective cleaning and sanitation.
  3. Risk Management Inspection

    4 infractions

    • 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?
      • Noted again: September 25, 2026The front entrance gate was observed open during the inspection, allowing access to a secondary entrance gate. Gaps were observed around the secondary gate, including along the bottom and between the doors, creating potential entry points for pests.Ensure entrance gates and doors are maintained in good repair and fitted to eliminate gaps that may permit the entry of pests. Keep gates and doors closed when not in active use to help maintain the facility in a pest-proof condition.
    • 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 hole was observed in the wall between the prep station cooler and the cooking line containing the grills and stove. An accumulation of food debris was observed within the wall opening, creating a condition that is difficult to clean and may contribute to pest harborage.Ensure wall surfaces are maintained in good repair and are smooth, non-absorbent, and easily cleanable. Repair and properly seal the wall opening and remove all accumulated food debris to facilitate effective cleaning and prevent pest harborage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significant accumulation of residue and buildup was observed on interior components of the ice machine, including surfaces located directly above the ice storage area. Water was observed dripping from these contaminated surfaces into the ice below. The extent of the buildup may result in biological and/or chemical contamination of the ice.CDI: Staff were instructed to discard all ice from the machine and bar area, which was completed during the inspection. Staff were further directed to place the ice machine out of service and post a "Not in Use" sign until the unit has been thoroughly cleaned and sanitized.Ensure the ice machine is thoroughly cleaned and sanitized in accordance with the manufacturer's instructions and maintained in a clean and sanitary condition. Ice shall be protected from contamination at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was observed stored on a shelf. The shelf was in direct contact with standing water and exhibited rust accumulation, creating a potential source of contamination for the ice scoops and ice.Ensure ice scoops are stored in a clean, dry, and sanitary manner that protects them from contamination.
  4. Risk Management Inspection

    5 infractions

    • 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?
      • Noted again: September 25, 2026The front entrance gate was observed open during the inspection, allowing access to a secondary entrance gate. Gaps were observed around the secondary gate, including along the bottom and between the doors, creating potential entry points for pests.Ensure entrance gates and doors are maintained in good repair and fitted to eliminate gaps that may permit the entry of pests. Keep gates and doors closed when not in active use to help maintain the facility in a pest-proof condition.
    • 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 hole was observed in the wall between the prep station cooler and the cooking line containing the grills and stove. An accumulation of food debris was observed within the wall opening, creating a condition that is difficult to clean and may contribute to pest harborage.Ensure wall surfaces are maintained in good repair and are smooth, non-absorbent, and easily cleanable. Repair and properly seal the wall opening and remove all accumulated food debris to facilitate effective cleaning and prevent pest harborage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significant accumulation of residue and buildup was observed on interior components of the ice machine, including surfaces located directly above the ice storage area. Water was observed dripping from these contaminated surfaces into the ice below. The extent of the buildup may result in biological and/or chemical contamination of the ice.CDI: Staff were instructed to discard all ice from the machine and bar area, which was completed during the inspection. Staff were further directed to place the ice machine out of service and post a "Not in Use" sign until the unit has been thoroughly cleaned and sanitized.Ensure the ice machine is thoroughly cleaned and sanitized in accordance with the manufacturer's instructions and maintained in a clean and sanitary condition. Ice shall be protected from contamination at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was observed stored on a shelf. The shelf was in direct contact with standing water and exhibited rust accumulation, creating a potential source of contamination for the ice scoops and ice.Ensure ice scoops are stored in a clean, dry, and sanitary manner that protects them from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to have an accumulation of grease, grime, dust, and/or debris:*Underneath and behind the deep fryer and cook line equipment.*The walk-in cooler, which required cleaning.*Ceiling ventilation vents throughout the food preparation area, which had an accumulation of dust and debris.Ensure all areas of the facility are cleaned and maintained at a frequency sufficient to prevent the accumulation of grease, grime, dust, food debris, and other contaminants. Thoroughly clean and maintain the areas beneath cooking equipment, food contact surfaces, the walk-in cooler, and ceiling ventilation vents to ensure the facility is maintained in a clean and sanitary condition at all times.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being stored on the prep table.Discussed storing wiping cloths in sanitizer solution at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perogies, wings and bacon bits were being thawed out at room temperature.Food must be thawed out in the following manner: under cold running water or moved to the fridge.
    • 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?
      • Flies were noted in the kitchen. The front door was open. Discussed installing fly traps above nonfood areas and keeping door shut unless there is a screen on it.
    • 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?
      • Permit displayed was expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a buildup of grease, grime or debris:-Underneath the deep frying and cook line area.-The prep table cutting board was black. Please ensure these are cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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?
      • Front door to close tightly - a new arm has been ordered for the closing mechanism.The Kitchen door needs new weather-stripping seal around door frame to seal against the doorThe Kitchen door sweep needs repair or replacement to eliminate gap at bottom of door.Correct by Apr 23 2026
  8. Demand Inspection

    2 infractions

    • 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?
      • 1. Mouse droppings were observed in the dry storage area along the floor joints by the purple baseboard and one dropping was observed in a white bowl in storage. Droppings appeared to be old. Staff were advised to wash and sanitize the bowl immediately. Several traps are set in the facility, and no rodents were observed in the facility or in any traps. 2. The front entrance doors did not fully close, and the interior double doors also gapped. 3. The kitchen exterior door near dishwashing area gaps along the bottom. Gaps and open entryways will allow for pests to enter. Ensure exterior doors remain closed and tight-fitting to prevent pests and rodents from entering. Have the doors, and/or weather stripping adjusted or repaired.Remove all droppings and ensure the area is washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walls behind the prep coolers on the cook line require a thorough cleaning, along with the edge of wall opposite the dishwashing area, and along the side of the walk-in cooler door. 2. Floors in the facility require a thorough cleaning. Food and debris, as well as grease buildup along floor/wall joints was observed. Unclean surfaces are an attractant for pests. Ensure floors and walls are deep cleaned.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer concentration when first tested was at 0 ppm chlorine. A new container Ohh sanitizer had just been installed and an air gap stop the flow of chlorine for a short time.When checking the dispenser line it was found that no chlorine was coming out of the dispenser holes for line inside the dishwasher but sanitizer was entering the dishwasher where the lines came into the dishwasher so the line was clogged and there must have been a crack to allow the chlorine to still feed. Leah called Ecolab and they showed up before I even left the facility and will fix the feed lines.A new glass washer has recently been purchased. The machine is going through approximately 1 container every couple weeks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There are some dim areas in the kitchen weird lighting could be improved. Leah will have missing lights replaced by Friday.Please correct by feb 6 2026
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were found to be in need of cleaning and or replacement.Clean / resurface or replace cutting boards as needed.Correct by July 18
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed in kitchen including ceiling tiles and light covers in area above grill and cooking area to remove accumulation of dust and grease buildup also buildup of grease and dirt on floor in various areas of the kitchen for example at the back door and under the stainless steel fridgeplease correct by February 24
  15. Monitoring 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)?
      • The dishwasher sanitizer concentration was at 0 ppm chlorine.Sanitizer bottle was empty. New bottle used and pump primed and concentration now at 100 ppm chlorine.Please ensure chlorine test strips are purchased and used daily to check the dishwasher for correct sanitizer strength.Document the daily checks on the log sheet provide via email along with this inspection report.
  16. Risk Management Inspection

    0 infractions

  17. Risk Management 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?
      • Site visit to check on cooler floor repairs.Oleg stated that Leah is in the process of arranging for the repair / replacement of the cooler flooring.Leah sent me an email to inform that the repairs will be completed by Tue July 9 2024.Cooler flooring to be repaired by Tue July 9.
  18. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle was empty at the time of inspection. Please ensure that a sanitizer solution is available and ready to use at all times that the kitchen is in use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor of the walk-in cooler is in poor condition and can't easily be swept or mopped. The flooring will need to be replaced or repaired.
  19. Monitoring Inspection

    0 infractions

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