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Leo's Kitchen & Bar

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

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.