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Leanne's Bar and Grill

4802 50 Street Millet AB T0C 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Leanne's Bar and Grill has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on September 16, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on July 5, 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 July 5, 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 July 5, 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?

  • 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 7 times across 6 separate inspections, most recently on November 10, 2025. 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 7 times across 4 separate inspections, most recently on February 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean under the cooking equipment.This area should be given a "deep clean" at least once per week.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. 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?
      • Kitchen hand wash sink was stocked and accessible - but it did not seem to have any hot water.Please ensure that the hand wash sink has both hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • To the right side of the kitchen hand wash sink, the old metal rack shelf has been moved.A stainless steel work table has been moved into this location.Staff have taped an "L" shaped piece of cardboard onto the wall, at the back of this work top, to fill in the gap between the wall and table top.Cardboard and tape cannot be cleaned and sanitized properly - and will need to be removed.PHI would recommend a stainless steel or aluminum "L" bracket, that is the same length as the work table, to be screwed into the wall. This will be more durable and a surface that can be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • On the meat slicer, there was some food debris caught up in the sharpening stone and behind the blade.Operator cleaned this during inspection.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:1) No sanitizer solution was prepared in the kitchen at the time of the inspection. Upon request, staff prepared a sanitizer solution. Ensure a sanitizer solution is prepared at all times.2) Found wiping cloths throughout the facility, stored on counter tops. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food products in the walk-in cooler were not covered when stored. Staff was notified. Please ensure food items are covered when stored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of frozen chicken wings were being improperly thawed in plastic tubs. Tubs were placed under the pizza oven. The internal temperature of the chicken was measured at 2 Celsius. When asked, cook stated the chicken wings had been at room temperature for approximately 40 minutes. The operator was instructed to immediately cook or thaw chicken wings in the walk-in cooler or under cold running water. Cook placed the chicken wings in the walk-in cooler immediately. Safe thawing options were discussed with the operator. Please see included AHS document on safe thawing methods for referral in the future.
    • 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?
      • Two flies were noted in the kitchen area.Eliminate the infestation of flying flies in the facility and ensure that appropriate pest control devices are properly placed to facilitate the eradication of flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION:Flooring in main kitchen and walk in cooler is worn out (due to movement of beer barrels).When asked, operator requested a time extension to correct this pending deficiency and updated that he is working on it, and flooring will be repaired sometime around the end of August 2024.Time extension granted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that overall cleaning throughout the kitchen is required A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) above the cooking grill2) bulk container lids and food contact surfaces3) Walk-in cooler trays stored below the shelving unit.4) fan above the handwashing sink5) walk-in cooler and kitchen floors.6) inside the prep table7) The pizza oven has accumulated grime and debris on the sides and on top.Ensure these areas are thoroughly cleaned and sanitized.
  10. 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?
      • Flooring in main kitchen is worn out, but is due to be repaired sometime around the end of March 2024.
  11. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared in the kitchen at the time of the inspection. Upon request, staff prepared a sanitizer solution. Ensure a sanitizer solution is prepared at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of Panko bread crumbs was observed stored in an open bag. Please transfer the bread crumbs to a food-safe container with a tight fitting lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some scoops were stored in dry foods with the handle in contact with the food. Please ensure scoops are stored in such a way that the handle does not contact the food.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A fly-catching strip was hung over a food preparation area. Ensure these strips are only hung in non-food preparation areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It is advised that staff re-take food safety training due to temperature control concerns. I will send you some resources to get enrolled. Staff has not yet been enrolled in additional food safety training. Please ensure that staff enroll in food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in main kitchen area remains in disrepair. Operator states it will be repaired soon. All previous construction issues have been addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior ceiling of the ice machine has a build-up of grime and requires cleaning. Please ensure this is added to the cleaning list and cleaned regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle and base of the dispenser gun were observed to have a build-up of grime. Upon request, the gun and nozzle were cleaned and sanitized. Please ensure these are cleaned and sanitized regularly.
  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available in kitchen, Operator made quats solution at 200 ppm during inspection. Thank you. Ensure that sanitizer is always available in kitchen when food handling is occuring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items - food and drinks were noted on food contact surfaces (on cutting board, on table adjacent to slicer). Ensure that personal foods and drinks are kept in areas designated for it.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It is advised that staff re-take food safety training due to temperature control concerns. I will send you some resources to get enrolled. Staff has not yet been enrolled in additional food safety training. Please ensure that staff enroll in food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the main cook area is in poor condition - tile has disintegrated away. Operator requires to ensure flooring is in good repair. Unfinished wood paneling underneath the handwash sink. Wood is raw and not properly finished. Duct tape lining the corner of the 3 compartment sink. Duct tape is not smooth or easily cleanable. Ensure surfaces are smooth, easily cleanable and impervious to moisture. - By 11/25/2023Men's washroom ceiling tile is missing near urinals. By 11/25/2023

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