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Leduc Community Hospital - Production Kitchen and Cafeteria

4210 48 Street Leduc AB T9E 5Z3 · Food - General

Official record from Alberta →

Inspection summary

Leduc Community Hospital - Production Kitchen and Cafeteria has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on October 15, 2026, recorded 4 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 3 times across 2 separate inspections, most recently on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Used wiping cloths were placed on the stainless steel table, on counters and on spray bottles in the prep area.Used wiping cloths must be immersed in fresh sanitizer solution to prevent bacterial growth or they are to be used once and placed in a hamper to be washed. Ensure staff are reminded to do this.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -There was aa bottle of alcohol hand sanitizer placed on a cart next to cookies in the dry storage room. Relocate the hand sanitizer to prevent contamination of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Quat test strips had an expired label. Obtain quat test strips that are not expired to ensure they properly measuring quat sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There were some packets of food under the shelves in the dry storage room.These areas must be thoroughly and more frequently cleaned to prevent attracting pests and contaminating food/food surfaces.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Used blue wiping cloths were placed on the stainless steel table in the prep area.Used wiping cloths are not to be placed on the tables. They must be immersed in fresh sanitizer solution to prevent bacterial growth or they are to be used once and placed in a hamper to be washed.
    • 09. Are chemicals stored and handled in a safe manner?
      • -The handwash sink beside the walk in freezer door had a dispenser labelled as alcohol hand rub. It was indicated this was mislabeled and is actually hand soap. This must be properly labelled as hand soap to prevent confusion, misuse and to allow for proper handwashing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -On the flat top grill, which it was indicated that it was used as a prep surface only and not for cooking, there were inserts with cooked chicken and roast beef inside. Temperature was measured at 21 degrees. The cook took these foods and indicated these were to be used right away. Foods are not to be stored above 4 degrees C or below 60 degrees C for more than 2 hours. They must be kept refrigerated (under 4 degrees C) or kept hot (above 60 degrees C) to prevent rapid germ growth.Ensure that food handlers have access to properly calibrated probe thermometers to check temperatures of foods during cooking/reheating, cooling, thawing, hot holding, cold holding, etc.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handwash sink next to the stainless steel breakfast cooler had an empty hand soap dispenser. Soap dispensers must be refilled to allow for proper handwashing. -The caulking had separated at the back of the handwash sink next to the stainless steel breakfast cooler as well as for the handwash sink next to the walk in freezer. The back of the handwash sinks must be properly resealed to prevent accumulation of moisture and germs and to allow for easier cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a build up of debris and some packets of food under the shelves in the dry storage room. These areas must be thoroughly and more frequently cleaned to prevent attracting pests and contaminating food/food surfaces.
  4. Monitoring Inspection

    0 infractions

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