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Leduc Diner Steak & Pizza

10 - 5201 50 Street Leduc AB T9E 6T4 · Food - General

Official record from Alberta →

Inspection summary

Leduc Diner Steak & Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on November 21, 2025, recorded 3 infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on November 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 15, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 17, 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 2 times across 2 separate inspections, most recently on November 21, 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?

  • 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 once on November 21, 2025. 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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the front was 7°C-11°C.
    • 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 shelves located across the dishwashing area were lined with cardboard. Cardboard is not considered a smooth, non‑porous surface. Recommendation: Shelves should be maintained with suitable materials that allow for proper cleaning and sanitization. Please ensure that the shelving surfaces remain smooth and non‑porous.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strainer was observed hanging above the hand wash station. The strainer was discarded at the time of inspection.
  2. 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?
      • The shelves located across the dishwashing area were lined with cardboard. Cardboard is not considered a smooth, non‑porous surface. Recommendation: Shelves should be maintained with suitable materials that allow for proper cleaning and sanitization. Please ensure that the shelving surfaces remain smooth and non‑porous.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths used for sanitizing food contact surfaces are observed not stored in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the high-risk food stored in prep cooler is recorded above 15 degrees Celsius. Operator indicated that this cooler is not working and under repair. All the high-risk food suspected of temperature abuse is discarded at the time of inspection. Operator is advised not to use this cooler to store high-risk food until repaired and able to maintain it temperature at 4 degrees Celsius or lower.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths are in use at the time of inspection. These are not stored in sanitizer solution while in use. Operator is advised to use clean wiping cloths to sanitize food contact surfaces and always keep them in sanitizer solution. Operator discarded dirty cleaning cloths at the time of inspection and clean wiping cloths are put in sanitizer solution for use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the high-risk food stored in prep cooler is recorded above 15 degrees Celsius. Operator indicated that this cooler is not working and under repair. All the high-risk food suspected of temperature abuse is discarded at the time of inspection. Operator is advised not to use this cooler to store high-risk food until repaired and able to maintain it temperature at 4 degrees Celsius or lower.
    • 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 are observed in the facility. Operator is advised to take appropriate measures to control flies in the facility.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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