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Leduc Co-op @ Alsike Gas Bar/C-store - Food Store

48528 Range Road 41A Alsike AB T0C 0C0 · Food - General

Official record from Alberta →

Inspection summary

Leduc Co-op @ Alsike Gas Bar/C-store - Food Store has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on April 20, 2026, found no infractions.

2 of 8 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: Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on March 17, 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 8 times across 5 separate inspections, most recently on September 9, 2025. 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?

  • 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 4 times across 2 separate inspections, most recently on March 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 10, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 17, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the back prep area - there was an open box of potatoes stored under the staff hand wash sink.The potatoes could get contaminated from splashing as staff wash their hands.The box was moved 2 feet to the right, making it closer to the wall mounted slicer, than the hand sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food cold holding temperatures were satisfactory.Hot holding display of chicken pieces was at 47 C - the unit was turned to a hotter setting.Please monitor the hot holding display case so that cooked food items are held hot at 60 C/140 F or hotter.
    • 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?
      • There is an expired Food Permit posted.Please find your current Food Permit and post it in public view.If you cannot find your current Food Permit, please call 1-833-476-4743 to obtain a new one.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 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?
      • The operator constructed a new storage room that contains mail boxes on the south wall and is also used for low risk food storage, but the walls are unfinished, as well as the bare wood shelving.Corrective ActionThe 2 X 4 framed walls need to be covered over with plywood or gyproc and then painted.The bare wood shelving will also need to be painted.This will seal the wood ( or gyproc ) to make it easier to keep clean.Sept 9, 2025 - this work has NOT been completed.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • There were no plans submitted prior to the construction of the food storage room ( that has mail boxes on its south wall ).
  5. Monitoring 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?
      • The operator constructed a new storage room that contains mail boxes on the south wall and is also used for low risk food storage, but the walls are unfinished, as well as the bare wood shelving.Corrective ActionThe 2 X 4 framed walls need to be covered over with plywood or gyproc and then painted.The bare wood shelving will also need to be painted.This will seal the wood ( or gyproc ) to make it easier to keep clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spoke with Noel and was informed that the domestic electric griddles are placed on a mobile food contact surface and under the commercial rangehood when in use. However, metal splash guard has not been installed yet. Please make sure it is installed as damaged plastic wall due to the electric griddle is not easily cleanable.Feb 14, 2025 - no action has occurred on this identified need for a wall repair, in the prep kitchen.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • There were no plans submitted prior to the construction of the food storage room ( that has mail boxes on its south wall ).
  6. 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?
      • Spoke with Noel and was informed that the domestic electric griddles are placed on a mobile food contact surface and under the commercial rangehood when in use. However, metal splash guard has not been installed yet. Please make sure it is installed as damaged plastic wall due to the electric griddle is not easily cleanable.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler - there was a box of raw chicken sitting in direct contact with the cooler floor.Corrective actionThe box of chicken should not be in direct contact with the cooler floor, it need to be sored up and off of the floor.Also, there should be a tray under the box to catch any potential liquid that might leak from this box.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In several areas of the facility it was observed that the cases of take-out food containers were being stored in direct contact with the floor.These containers are to be treated like the food they will be containing.Corrective actionAll cases of take-out food containers are to be stored up and off of the floor.The use of empty milk crates may assist you in completing this task.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot and cold food holding temperatures were satisfactory, EXCEPT for the dairy creamers were at 17 C.There is a provision for using ice in an insert below the creamer container, but all of the ice had melted.It would be easier to just store the dairy creamers in the nearby cooler, for customers to access.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The 2 hand wash sinks that are inside and outside of the new prep kitchen are satisfactory.The hand wash sink in the old kitchen area - next to the potato slicer and meat slicer is not stocked with liquid soap or paper towel.Corrective ActionProvide liquid soap and paper towel, in dispensers, for this hand wash sink in the old kitchen area, since food handling is occurring in this area.
    • 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 domestic electric griddles are being used on the countertop and have melted portions of the plastic wall material.In the Sept 29, 2023 approval inspection report, it was expressly imposed that these electric griddle were only to be used under the commercial range hood - where grease laden vapors can be ventilated and there is a fire suppression system.DO NOT USE THESE ELETRIC GRIDDLES ON THE COUNTERTOP ANY MORE. ONLY USE THEM UNDER THE COMMERCIAL RANGE HOOD.Electric griddles have melted spots on the plastic wall material. Operator reports that they will be installing a metal splash guard at the countertop level.Oct 10, 2024 - metal splash guard has not been installed yet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the back store room/old kitchen area - the potato slicer and meat slicer, both need cleaning.Corrective actionEnsure to clean equipment after each use.Oct 10, 2024 - the potato slicer and the meat slicer continue to be items that are not cleaned and sanitized on a frequent enough basis.THESE ARE TO BE CLEANED AFTER EACH USE.
  8. Monitoring Inspection

    2 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?
      • The domestic electric griddles are being used on the countertop and have melted portions of the plastic wall material.In the Sept 29, 2023 approval inspection report, it was expressly imposed that these electric griddle were only to be used under the commercial range hood - where grease laden vapors can be ventilated and there is a fire suppression system.DO NOT USE THESE ELETRIC GRIDDLES ON THE COUNTERTOP ANY MORE. ONLY USE THEM UNDER THE COMMERCIAL RANGE HOOD.Electric griddles have melted spots on the plastic wall material. Operator reports that they will be installing a metal splash guard at the countertop level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the back store room/old kitchen area - the potato slicer and meat slicer, both need cleaning.Corrective actionEnsure to clean equipment after each use.
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