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Leannder's BBQ Burgers, Fries & More - EDM-1606

203 - 9810 105 Street NW Edmonton AB T5K 1A7 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Leannder's BBQ Burgers, Fries & More - EDM-1606 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 28, 2025. The most recent inspection, on July 31, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 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 July 31, 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 May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was available for storing wiping cloths when initially assessed during the inspection. Soiled wiping cloths were removed and replaced with clean, new cloths, and the operator prepared a sanitizer bucket, correcting the issue. Ensure wiping cloths are stored in a properly prepared sanitizing solution between uses to prevent bacterial growth and cross-contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers were missing thermometer. Ensure functional thermometers are present in the coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No chlorine test strips was present. Ensure chlorine test strips are obtained and used to confirm concentration of chlorine 100ppm.
  4. Initial Inspection

    0 infractions

Nearby inspected facilities

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