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Leo's Kitchen & Bar

4320 2 Avenue Edson AB T7E 1B8 · Food - General

Official record from Alberta →

Inspection summary

Leo's Kitchen & Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on January 23, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 4 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 4 times across 2 separate inspections, most recently on October 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 28, 2024. 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 once on October 28, 2024. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • The chlorine concentration after the sanitizing cycle of the mechanical dishwasher was measured at 0ppm. The operator changed the lines in the bucket of chlorine solution and 100ppm sanitizing concentration was achieved after sanitizing cycle. Please ensure the concentration of chlorine solution after the sanitizing cycle of the dishwasher is checked and recorded daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of sanitizer in use at the lounge (iodine) could not be identified at the time of inspection. Operator had chlorine test strips instead of the Iodine test strips.Ensure to provide the accurate test strips to verify the sanitizer concentration of the dishwasher in the lounge.
    • 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 entire kitchen vents were covered in dust and requires thorough cleaning. Replace the overhead filters if due and ensure the vents and the kitchen ceiling is thoroughly cleaned prior to re-inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket containing wiping cloths for use on food contact surfaces did not contain any sanitizer when PHI tested it.A bleach-water solution was made. Please ensure wiping cloths used on food contact surfaces are stored in an approved sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer in bar area was initially not producing a chlorine reading when PHI tested it.Sanitizer line was "primed" and began working properly. Please ensure dish and glasswashers are checked regularly by staff and verified to be functioning properly.
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