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Leonardo's

9908 112 Street NW Edmonton AB T5K 1L7 · Food - General

Official record from Alberta →

Inspection summary

Leonardo's has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 16, 2024. The most recent inspection, on August 17, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 3 separate inspections, most recently on August 13, 2026. 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 3 times across 3 separate inspections, most recently on March 20, 2026. 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 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 2 times across 2 separate inspections, most recently on October 15, 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 4 times across 2 separate inspections, most recently on August 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on August 13, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer was available for use at the time of inspection. The operator advised that he ran out of chlorine solution. Chlorine test strips were observed.Obtain a bottle of unscented bleach immediately. The facility requires a sanitizing solution to remain open.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was stored on top of the ice machine. The operator moved the scoop to the dishwashing sink for washing and sanitizing. Ensure the ice scoop is always stored in a clean container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sauce/dressing bottles were stored inside the handwashing sink at the front area. The bottles were removed by the operator during inspection. Ensure the handwashing sink is always assessable for proper handwashing. The dishwashing sink should be used for dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was unclean. Old and dry food particles were observed.Wash and sanitize the meat slicer.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was unclean. Old and dry food particles were observed.Wash and sanitize the meat slicer.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Not checked at this time – Pest control monitoring would be conducted visually, however, not recorded. Link to pest control monitoring template will be provided
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit containing soup was at 53C. The soup was placed in the unit at noon. Owner was informed to discard the soup as it had been in the danger zone for too long.Sandwich cooler was at 6C. Operator was asked to monitor the temperature. Fresh basil was stored in butter and at the time, was out at room temperature. Operator was informed of the food safety concern.
    • 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 monitoring would be conducted visually, however, not recorded. Link to pest control monitoring template will be provided
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer for food contact surfaces was unavailable for the kitchen. For customer tables, a combination of Windex and a citrus solution was used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit containing soup was at 53C. The soup was placed in the unit at noon. Owner was informed to discard the soup as it had been in the danger zone for too long.Sandwich cooler was at 6C. Operator was asked to monitor the temperature. Fresh basil was stored in butter and at the time, was out at room temperature. Operator was informed of the food safety concern.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sink had dish detergent, however, was missing a chemical sanitizer. Operator was informed that a sanitizer was needed for final sanitizing. As the facility was closing soon for the day, operator indicated that it would be available for the next day. Ensure all items are sanitized before use. Also, all food contact surfaces (ie. counters) are to be cleaned and sanitized before use as well.
    • 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 monitoring would be conducted visually, however, not recorded. Link to pest control monitoring template will be provided
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used towels were observed in various areas of the facility. Keep the used towels stored in sanitizer solution when not in use rather than on counters. A labeled pail with sanitizer solution should be available when in operation. Alternatively, replace the towels frequently such as every couple of hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A couple of premade sandwiches were stored in the cooler, uncovered. Keep foods covered to prevent cross contamination issues.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main handwash sink was equipped with soap and paper towels, however, it was non-operational. The three compartment sink also had soap and paper towels. The battery for the sensor at the main hand sink was out and water could not be released. In the interim, operator was using the three-compartment sink while technician was coming.
    • 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?
      • Permit not posted. Please post a valid Food Handling Permit in an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some high touch areas such as handles of microwave and the prep cooler had some buildup of grease. Ensure high touch areas are cleaned and sanitized frequently.The long cutting board for the prep cooler had some deep staining. The cutting board is due for deep cleaning. If the staining cannot be lifted, it will need to be repaired or replaced to allow for proper cleaning.The panini press had buildup of food and was due for cleaning. The meat slicer was in use at the time, however, it was cleaned after use. Good.

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