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Leopold's Tavern

10302 82 Avenue NW Edmonton AB T6E 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Leopold's Tavern has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on January 15, 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, Pests 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 2 times across 2 separate inspections, most recently on September 6, 2024. 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 once on January 15, 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 once on January 10, 2024. 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 3 separate inspections, most recently on January 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 15, 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

    • 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 for review. Ensure pest control records are available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Glasswasher had 0ppm of iodine. Iodine test strips was not available.Glassware should be washed in the kitchen dishwasher until glasswasher can achieve 12.5ppm - 25ppm.Ensure iodine is maintained at 12.5 -25ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceiling required cleaning. -The ice machine required cleaning (externally-- filters had dirt/debris). -The floorAction required:Please clean the indicated areas.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The cleaning clothes were observed stored inside the food handler's pocket/ hanging to the aprons. Action required:-Staff was instructed to always store the cleaning clothes in the sanitizer solution bucket.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -It was observed that the handwashing was not being done between glove use.Action taken:-Education was provided to wash hands after moving the pair of gloves and before wearing new pair.-Glove use is not a substitute for handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Personal belongings were being stored along with the food items in the dry storage areas.Action taken:-Staff was educated not to store personal belongings in the dry storage area. -Please use staff designated area to store personal belongings.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • - it was observed that the floor was very slippery. Action required:-Already in attention to the management. Please continue to work and take corrective action to clean (remove slipperiness) the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceiling required cleaning. -The ice machine required cleaning (externally-- filters had dirt/debris). -The floorAction required:Please clean the indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two prep coolers in the back food prep area are observed without thermometers. Ensure that the coolers are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Iodine test strips are expired. 2. QUAT test strips are expired. 1-2. Please acquire new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of food debris is observed in the gaskets on the prep coolers in the middle food prep area. Ensure that the indicated area is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of dust is observed on the ceiling vents in the back food prep area. 2. A buildup of food debris is observed beneath the shelving in the walk-in cooler.1-2. Ensure that the indicated areas are cleaned.

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