Lifestyle Options Leduc - Kitchen
108 West Haven Drive Leduc AB T9E 0R7 · Food - General
Inspection summary
Lifestyle Options Leduc - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 15, 2024. The most recent inspection, on October 15, 2026, recorded 2 infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 3 times across 3 separate inspections, most recently on September 25, 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 May 9, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 6 times across 4 separate inspections, most recently on October 15, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 5 times across 4 separate inspections, most recently on October 15, 2026. 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?
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 once on July 15, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
7 inspections
- Risk Management Inspection
2 infractions
- 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 paint was peeling off the one shelving unit in the walk in cooler and causing the shelving to rust (unit that holds all the dressing). Refinish/repair or replace shelving to ensure it is smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Cleaning and sanitizing were required for the following equipment -industrial mixer cage, black splash, underside of mixer/attachment area – caked on food debris - NOT BEING USED-microwave by the cookline– food splatter - COMPLETED -ice machine – pink scum -COMPLETED -fan covers in the walk in cooler – dust accumulation -COMPLETED -ceiling light directly above food preparation cooler – dust accumulation -COMPLETED *The area directly above the cage attachment of the industrial mixer was broken and cracked. Repair or replace and ensure all parts are smooth, intact, and maintained in a cleanable condition. Reframe from using mixer until it is in good working order.- NOT BEING USED
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Two sanitizer buckets tested had low concentrations of Quat sanitizer (e.g. by hand sink and preparation cooler). Staff were advised to refresh, test concentration and to maintain adequate sanitizer concentration at all times. Buckets were refreshed and adequate concentration was detected (200ppm).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Mould like substance was present on the caulking along the dishwashing table. Replace caulking and ensure it is in good repair.
- 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 paint was peeling off the one shelving unit in the walk in cooler and causing the shelving to rust (unit that holds all the dressing). Refinish/repair or replace shelving to ensure it is smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Cleaning and sanitizing were required for the following equipment -industrial mixer cage, black splash, underside of mixer/attachment area – caked on food debris-microwave by the cookline– food splatter-ice machine – pink scum -fan covers in the walk in cooler – dust accumulation-ceiling light directly above food preparation cooler – dust accumulation*The area directly above the cage attachment of the industrial mixer was broken and cracked. Repair or replace and ensure all parts are smooth, intact, and maintained in a cleanable condition. Reframe from using mixer until it is in good working order.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two out of three sanitizer buckets tested had zero concentrations of Quat sanitizer. Staff was advised to refresh and test sanitizer. Some of the staff were unaware how to test sanitizer. PHI reviewed testing with staff. Buckets were refresh and adequate concentration was detected (200ppm). Please review with all staff how to test sanitizer. Buckets with zero concentration of sanitizer were in the back prep area and server coffee/tea station.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Scoop handles were observed in direct contact with the dry ingredients in the soup base containers. Additionally, scoops for oatmeal and other dry ingredients were stored in a separate container outside the bins. The container contained visible debris. Discussed proper scoop storage with site. Ensure one of the following scoop storage practices is followed: utilizing holders, store scoops outside in a clean container or place scoops into dishwashing once they are not required. Scoops were all removed and placed into dishwashing. Change storage practices.*Debris was observed inside both knife holders and on the surfaces where the knives are inserted. Thoroughly clean and sanitize both holders and ensure that only clean knives are placed into them.*Build of scum and residue noted inside the ice machine and ice scoop holder. Clean and sanitize the ice machine and ice scoop holder. Holder was moved to dishwashing during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Strainer was observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. Strainer was discarded during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust accumulation was noted on the ceiling tiles next to the ceiling vent. Clean area and add task to routine cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration unit in front of the grill was observed to have food at temperatures over 4 C. Ensure refrigeration unit is in good repair and temperatures are maintained under 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing was observed to not be set up to achieve an adequate sanitizing level. This was corrected onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff personal drinks/water bottles were found throughout the kitchen. Designate and label an area just for staff beverages to prevent cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Improper scoops were being used to handle soup bases/seasoning(e.g. bowls, cups, single use condiment containers). Immediately stop this practice. Ensure proper scoops with handles are used and scoops are properly stored -upright with the handle up when stored inside container or utilize a holder or another method that prevent contamination of the bulk dry ingredient.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Food debris was found in bins used to store equipment and utensils throughout the kitchen. Bins were located on shelf above prep cooler, dishwashing area. Clean out bins and add to routine cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Accumulation of dust was found on the celling vents/ceiling tiles throughout the kitchen. Cleans areas and add to routine cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?