Leopard
170 - 14055 West Block Drive NW Edmonton AB T5N 1L8 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- 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)?
- OUTSTANDING - Iodine test strips were unavailable. Obtain new strips and inform staff to know where they are located. Staff needs to be verifying concentrations on a daily/frequent basis. June 09, 2026: Iodine test strips were still not observed. Please obtain iodine test strips to monitor the concentration of iodine sanitizer solution for the glasswasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine concentration was measured from the low temperature dishwasher after the sanitizing cycle. The sanitizer line was not properly inserted into the sanitizer bucket which was corrected during inspection.Please monitor the sanitizer concentration from the dishwasher daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- OUTSTANDING - Iodine test strips were unavailable. Obtain new strips and inform staff to know where they are located. Staff needs to be verifying concentrations on a daily/frequent basis. June 09, 2026: Iodine test strips were still not observed. Please obtain iodine test strips to monitor the concentration of iodine sanitizer solution for the glasswasher.
- 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 hood are overdue for cleaning. Ensure the exhaust system is professionally cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required at the kitchen area. Dirt and debris were observed at the following areas.- Underneath shelfs.- Underneath sinks and the dishwasher.- Surface of the ice makerClean these areas and ensure the entire facility is maintained in a sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket measured approx 0ppm Quat. The dispenser measured 200ppm Quat.Ensure sanitizer buckets are changed often and measured to ensure it is at 200ppm Quat
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza toppings cooler with inserts measured approx 8-13C. Pepperoni at 13C was discarded during the inspection.Ensure high risk foods are at 4C (40F) or less. Ensure lids are place on the containers when not in use, especially as the unit is across from the pizza oven which makes this area warmer. Recommend putting a smaller amount of each topping in the insert and do not rely on the unit's built in thermometer. Check the internal temperatures of the toppings to ensure it is at 4C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- OUTSTANDING - Iodine test strips and QUAT test strips were unavailable. Obtain new strips and inform staff to know where they are located. Staff needs to be verifying concentrations on a daily/frequent basis. Corrected - The chlorine test strips label/legend was difficult to read. Please obtain new container of chlorine test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer spray bottle contained 0ppm of QUAT. Operator was advised to replace solution and the fresh solution was at 200ppm.It is important for staff to verify concentrations of chemicals on a daily/frequent basis.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The top cooler (above the pizza counter) was at 10C. Operators were advised to monitor the temperature, and should it not drop back down to 4C, the food would need to be relocated, and the unit would need to be repaired/replaced. The garlic butter contained fresh garlic and was stored at room temperature at the time. Operator was advised to place butter in the cooler. Any fresh garlic in oil/butter cannot be stored in the danger zone, it must be refrigerated. CALAB Wing Sauce was stored at room temperature. It was advised to be stored in cooler if there was additional water or dilution of hot sauce.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Both Iodine test strips and QUAT test strips were unavailable. Obtain new strips and inform staff to know where they are located. Staff needs to be verifying concentrations on a daily/frequent basis. The chlorine test strips label/legend was difficult to read. Please obtain new container of chlorine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer had some buildup of dried food behind the blade surrounding area. Ensure the meat slicer is thoroughly cleaned and sanitized after use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The red sanitizer pail contained soap at the time. There was 0ppm detected for chlorine or QUAT. Ensure sanitizer pails contain approved sanitizers only. Please do not mix soap and sanitizer together either, keep separate.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was observed during inspection staff were not changing gloves often. Please re-train all staff to change gloves frequently. Glove use is not mandatory, however, if worn, they must be changed frequently. Hands must be washed prior to replacing with new gloves.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was a one compartment sink beside the mechanical dishwasher. Sink was equipped with detergent and bleach. A two compartment sink was nearby for manual dishwashing if needed. Mechanical dishwasher was connected to two pails of rinse agents and detergent. There was no line connected to the chlorine sanitizer. At the time of inspection, there was no chlorine detected at dish level. Ensure the unit is equipped with detergent and chlorine (sanitizer) at all times.Glasswasher was connected to detergent (level running low) and iodine concentration of 12.5ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were unavailable. Please obtain iodine test strips for the glasswasher.The chlorine test strips available was missing an expiry date (label peeling) - it is suggested to obtain new test strips to ensure proper efficacy.
- 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?
- Expired permit posted (May 2024). Please post a valid/current food handling permit.
- 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 two compartment sink plumbing was leaking at the bottom; a bin was used to catch the water. Repair or replace plumbing to ensure there is no leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer had some buildup of dried food in hard to reach areas. Please clean and sanitize the meat slicer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?