Leslieville Hotel 2011 Ltd. - Food
141 Railway Avenue Leslieville AB T0M 1H0 · Food - General
Inspection summary
Leslieville Hotel 2011 Ltd. - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 11, 2025. The most recent inspection, on June 8, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 5 times across 4 separate inspections, most recently on June 8, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 3 separate inspections, most recently on December 4, 2025. For example:
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?
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 2 times on September 11, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 September 11, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Bar wash machine observed not operating during the inspection. Operator managed to turn it on, but the sanitizer was not being dispensed. Machine was checked several times. Chlorine solution measured 0 ppm. Operator stated that they will contact a technician to arrange repairs. In the meantime, cups/items have to be washed in a dish machine or 2/3 compartment sink, following wash, rinse, sanitize and air-dry procedure.Discussed using paper cups instead of the cups while the dishwasher is down.Please do not use the reusable cups at this time, as there is insufficient dishwashing capacity available.2) Bleach solution in spray bottle was not labeled. Please ensure spray bottle is labeled with the name of contents.
- 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
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- CONTINUES: Test strips for testing sanitizer concentration and records of testing were not available.*** Please obtain test strips and maintain a supply at all times. Testing the glass washer sanitizer concentration must be completed daily. ***
- 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?
- CONTINUES: This facility is "Restricted to the sale of limited beverages and pre-packaged foods only" as per the Food Handling Permit issued by Alberta Health Services. A "Perfect Fry Company" machine is being used in this facility to prepare (cook/heat) foods contrary to the restriction on operating permit and without adequate handwashing station and dishwashing equipment.*** IMMEDIATELY STOP food preparation (cooking/reheating) in this facility. ***If you wish to have this level of food service in your facility, a proper kitchen area with handwashing station and dishwashing equipment is required. Please contact the Public Health Inspector to work through the needed process and requirements.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- CONTINUES: Test strips for testing sanitizer concentration and records of testing were not available.*** Please obtain test strips and maintain a supply at all times. Testing the glass washer sanitizer concentration must be completed daily. ***
- 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?
- CONTINUES: This facility is "Restricted to the sale of limited beverages and pre-packaged foods only" as per the Food Handling Permit issued by Alberta Health Services. A "Perfect Fry Company" machine is being used in this facility to prepare (cook/heat) foods contrary to the restriction on operating permit and without adequate handwashing station and dishwashing equipment.*** IMMEDIATELY STOP food preparation (cooking/reheating) in this facility. ***If you wish to have this level of food service in your facility, a proper kitchen area with handwashing station and dishwashing equipment is required. Please contact the Public Health Inspector to work through the needed process and requirements.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Ice machine is being cleaned every 3 months.*** Please ensure that Ice Machine is cleaned and sanitized at least monthly. This includes cleaning all components that come in contact with water (not just the ice storage area). ***
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A handwashing station was not identified in the bar area, and the only sink was not being used for hand washing (no supplies). Staff said they washed hand in the bathroom. Handwashing must be completed at where items for consumption (eating and drinking) are being prepared.*** Please ensure that staff are washing hands in the bar where they are preparing items for consumption (drinks). To facilitate this, provide a handwashing station that is appropriately located, easily accessible and supplied with liquid soap and paper towel in dispensers within the bar area where drinks are prepared. ***
- 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 for testing sanitizer concentration were not available and testing was not being completed.*** Please obtain test strips and maintain a supply at all times. Testing the glass washer sanitizer concentration must be completed daily. ***
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The facility has a single sink below the bar right next to the ice well. This sink was not supplied with soap and paper towel and is not appropriately located to facilitate hand washing. *** Please provide a handwashing station that is appropriately located, easily accessible and supplied with soap and paper towel in dispensers. ***
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The well water that services the facility is not be tested regularly and has not been evaluated for a water source.*** Ensure that samples are being collected and submitted for bacteriological analysis on a weekly basis. Your access number 9016813 must be provided on the requisition form. ***
- 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?
- This facility is "Restricted to the sale of limited beverages and pre-packaged foods only" as per the Food Handling Permit issued by Alberta Health Services. A "Perfect Fry Company" machine is being used in this facility to prepare (cook/heat) foods contrary to the restriction on operating permit and without adequate handwashing station and dishwashing equipment.*** IMMEDIATELY STOP food preparation (cooking/reheating) in this facility. ***If you wish to have this level of food service in your facility, a proper kitchen area with handwashing station and dishwashing equipment is required. Please contact the Public Health Inspector to work through the needed process and requirements.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?