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Liezzle Macleod - Events

207 Minto Street Granum AB T0L 1A0 · Food - Special Event

Official record from Alberta →

Inspection summary

Liezzle Macleod - Events has been inspected once by Alberta Health Services (Environmental Public Health), on June 12, 2026. The most recent inspection, on June 12, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on June 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

1 inspection

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Correction**1. No food grade sanitizer was present onsite. - Staff acquired a chlorine sanitizer during the inspection. 2. No sanitizer test strips were available onsite. - Staff acquired a valid chlorine test strips during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Correction**Toasted Siopao and cooked sweet potatoes measured at 19*C and 24*C respectively. - Staff removed the above-mentioned items from sale during the inspection.**Ensure cooked high-risk food are stored at 60*C or above at all times to prevent bacterial growth.Note: As per staff, the above-mentioned food items were cooked a night before the event.

Nearby inspected facilities

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