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Leduc Pizza & Donair Convenience Store - Food

101 - 3610 Rollyview Road Leduc AB T9E 1C9 · Food - General

Official record from Alberta →

Inspection summary

Leduc Pizza & Donair Convenience Store - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on December 16, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on December 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on December 9, 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?

  • 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 once on November 28, 2023. 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 November 28, 2023. 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 2 times across 2 separate inspections, most recently on December 9, 2024. 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?

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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing chlorine sanitizer solution was not labelled. The bottle was labelled during inspection.Please ensure spray bottles or chemical containers are always labeled correctly, indicating its content.
    • 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?
      • Pest control records were not observed. A pest control checklist was given to the operator during inspection and education provided on the need for pest control.Implement and maintain monthly pest control, ensure records are kept for review during inspection.
    • 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 kitchen exhaust system and hoods were overdue for cleaning. Grease and dirt were observed on the hoods.Please ensure the exhaust system and hoods are professionally cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was found on the food preparation counter. Please ensure that wiping cloths are stored in a sanitizer solution (100ppm Bleach/200ppm QUATS) between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An open bag of flour was being stored directly on the bottom shelf in the food prep area.Operator sealed the bag and store it properly on the shelf.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach bottle was found unlabeled on the counter surface. The bottle was labeled on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature for the coolers were measured to be below 4 °C and the temperature for the pizza hot holding was found to be above 60 °C.- An opened mustard sauce bottle was observed at room temperature. The storage instruction required the sauce to be refrigerated after opening. A staff was directed to store the mustard on ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility has 2 hand sinks; one at the back food processing area and another at the pizza serving area. The hand sink at the back area was accessible and fully stocked with soap and paper towel. The hand sink at the pizza serving area was obstructed with a chair and the operator's apron was stored in the sink. The operator was directed to remove the apron from the sink and to ensure that hand sinks are accessible at all times.
    • 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?
      • The pest control records were not maintained.Pest control checklist will be provided to the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility's general cleaning and sanitation is not satisfactory and additional cleaning is required.Please clean the facility and pay particular attention to the following areas: -Floor (including behind the equipment)-counter surfaces (there was dust particles observed)-walk in coolers floor-Prep-cooler, which is near to the refrigerator needs cleaning (food splashes were observed)-The dough making machine appeared dirty and uncleaned. Please clean and sanitize it.-Back storage room (organization is required)-Handles, doorknobs and other high touch surfaces (cleaning is required).

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