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Leisure Lanes Bowling Center

4812 50 Street Ponoka AB T4J 1R7 · Food - General

Official record from Alberta →

Inspection summary

Leisure Lanes Bowling Center has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on July 17, 2026, recorded 2 infractions.

4 of 9 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: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on July 17, 2026. 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 March 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 10, 2025. 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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solutions in both the spray and buckets was measured to be >400 ppm. The operator was required to dilute the sanitizer solutions using water and confirmed to be at 200 ppm using the facility test strips.A concentration above 400 ppm potential to leave chemical residues on dishes, utensils, and food contact surfaces which is not appropriate for food processing and handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use serving cups covers were observed to have been left exposed, not protected from dust during the inspection. Operator was informed about the possibility of physical contamination and was required to be properly kept protecting the covers from probable contaminants. This was immediately done and observed by PHI at time of inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chemical test strips were replaced. However, these test strips are compatible with chlorine sanitizers; the facility uses quat-based sanitizer products. Corrective action: Please obtain valid quats test strips to verify sanitizer concentrations.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray and buckets containing quats product measured to be 500 ppm. This concentration is considered too strong and has the potential to leave chemical residues on dishes, utensils, and food contact surfaces.Corrective action: During our inspection, the staff member was instructed to dilute the sanitizer solutions using water and confirmed an adequate concentration was reached with test strips. Going forward, please ensure to follow the manufacturer's instructions for use to obtain quats sanitizer solutions of 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips expired on August 1, 2024. Corrective action: Please ensure that you have valid test strips to measure your sanitizer solution so that you are obtaining accurate readings.*Note: The staff member onsite indicated that the facility was currently awaiting replacement test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scraper used in the cooking area was observed to be melted.Corrective action: This scraper needs to be replaced in the interest of protecting food from physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available at the time of inspection.Corrective action: A written sanitation program needs to be developed and available to all employees onsite. This written sanitation program should adhere to the parameters outlined in Section 4.2.1. of the Food Retail and Foodservices Code (Government of Alberta, 2020).
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No freestanding thermometer observed in the undercounter coolers. Please ensure all refrigeration units are supplied with a freestanding thermometer.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in a spray bottle. Used cloth on the spray bottle for wiping up solution.Discussed with operator the concerns with leaving used cloths at room temperature.Please either use a new cloth for every use of the sanitizing solution, use paper towel to wipe the solution off surfaces, or use an open bucket with a submerged cloth to store sanitizing solution and cleaning cloth(s).

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