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Leopard

170 - 14055 West Block Drive NW Edmonton AB T5N 1L8 · Food - General

Official record from Alberta →

Inspection summary

Leopard has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on July 28, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 10 times across 5 separate inspections, most recently on June 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 10, 2026. 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 3 times across 2 separate inspections, most recently on June 9, 2026. 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?

  • 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 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 17, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  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)?
      • 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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