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Leftys Cafe - Sexsmith Curling Club - Kitchen

9913 99 Street Sexsmith AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

Leftys Cafe - Sexsmith Curling Club - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on August 6, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on June 24, 2025. 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 2 times across 2 separate inspections, most recently on June 24, 2025. 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?

  • 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 5 times across 2 separate inspections, most recently on August 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 6, 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?

  • 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 August 6, 2026. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a few open food packages (yeast). This was corrected during inspection by placing them in Ziplock bags.
    • 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?
      • Food handling permit was displayed where it was easily visible to the public. This was corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commercial dishwasher is out of order and not in use. Ensure dishwasher is repaired.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Cloths were found in a container without being immersed in an approved sanitizing solution (i.e. chlorine bleach or quaternary ammonia).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure cloths are kept immersed (when not being used) in an approved sanitizing solution. Ensure the appropriate chemical test strips are used to verify the concentration of the sanitizer being used (i.e. chlorine bleach @ 100 PPM or Quaternary ammonia @ 200 PPM etc.).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • At time of inspection:1. Hands were not being washed prior to food being handled. The main hand wash sink was obstructed and was not properly supplied with liquid hand soap.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the main hand sink is not obstructed, is properly supplied, and hands are being washed PRIOR TO the handling of food.*****THIS ISSUE WAS CORRECTED DURING INSPECTION.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. Temperature records of all refrigeration / freezing / hot holding / dishwasher appliances did not appear to be recorded.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure temperatures of all refrigeration, freezing, hot holding, and dishwasher appliances are recorded a minimum of once (1) per day when in operation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. Chemicals / chemical spray bottles were found to be stored directly on or near food contact surfaces.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT store chemicals of any kind on or near food or food handling / storage areas.****THIS ISSUE WAS CORRECTED DURING INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available to test the concentration of any sanitizing solutions being used for this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips for any sanitizers that are being used for this facility.2. Ensure chemical test strips are being used daily (when in operation) to verify the correct concentration has been achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The main hand sink was obstructed and was not adequately supplied with liquid hand soap. The operator of this facility was cooking at this time - indicating that handwashing was not being conducted.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand sinks are free of obstruction.2. Ensure all hand sinks are properly supplied with hot and cold potable water, liquid hand soap, and disposable hand towels and3. Ensure hands are washed prior to the handling of food.******THIS ISSUE WAS CORRECTED DURING INSPECTION.
    • 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 available- ensure pest control is conducted monthly and records are retained onsite. ****AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISITNG. THE OWNER / OPERATOR OF THIS FACILITY IS REQUIRED TO ENSURE PEST CONTROL RECORDS ARE MADE AVAILABLE DURING INSPECTION. IF FILLING OUT THE PEST CONTROL CHECKLIST - THIS CHECKLIST MUST BE FILLED OUT ONCE PER MONTH AND KEPT ON-SITE AND AVAILABLE FOR REVIEW WHENEVER INSPECTION IS CONDUCTED.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any Alberta-approved food safety certificates on-site to prove that the owner / operator of this facility is certified with food safety training.The owner / operator of this facility is requested to conduct the following, namely:1. Locate your Alberta-approved food safety certificate and submit it to the acting AHS Executive Officer for verification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The meat slicer (including some internal components) was not being kept in a clean and sanitary condition. Various dried food particles were noted behind the blade and within the metal cover.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize the meat slicer. Ensure this is conducted on a regular basis. *****THIS ISSUE WAS CORRECTED DURING INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a cleaning schedule was not available- ensure a cleaning schedule is established and followed daily. *****AT TIME OF INSPECTION, A CLEANING / SANITATION SCHEDULE WAS NOT AVAILABLE WITHIN THIS FACILITY. THE OWNER / OPERATOR IS REQUIRED TO ENSURE A SANITATION SCHEDULE IS DEVISED AND REGULARLY CHECKED-OFF (IN INK) TO ENSURE ALL SURFACES AND EQUIPMENT (WITHIN THIS ENTIRE FACILITY) ARE KEPT IN A CLEAN AND SANITARY CONDITION.
  4. Monitoring Inspection

    2 infractions

    • 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 available- ensure pest control is conducted monthly and records are retained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a cleaning schedule was not available- ensure a cleaning schedule is established and followed daily.
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