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Lifestyle Options Leduc - Serveries

108 West Haven Drive Leduc AB T9E 0R7 · Food - General

Official record from Alberta →

Inspection summary

Lifestyle Options Leduc - Serveries has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on October 17, 2026, recorded 1 infraction.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on January 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 11 times across 6 separate inspections, most recently on September 25, 2026. For example: Do food handlers ensure that food is protected from contamination (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 3 times across 3 separate inspections, most recently on October 17, 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?

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.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *West and East Wings: Finishes inside the upper cabinets were showing signs of despair, paint peeling off and wood exposed. Repair/refinish and ensure smooth, intact, and maintained in a cleanable condition.
  2. 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?
      • *West and East Wings: Finishes inside the upper cabinets were showing signs of despair, paint peeling off and wood exposed. Repair/refinish and ensure smooth, intact, and maintained in a cleanable condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *East Wing: Site management and staff reported that the steam table is malfunctioning and must be repeatedly turned on and off to maintain proper holding temperatures. Repair or replace the unit and ensure hot-holding equipment is capable of maintaining food at 60°C or higher at all times. If the steam table cannot consistently maintain 60°C or above, an alternative approved hot-holding unit must be used until repairs are completed.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *West wing: An opened cup of Jello was found in the refrigerator. Ensure all opened food items are covered or stored in sealed containers to prevent contamination. Jello was discarded by manager. Discussed with staff and the manager. The product had been portioned in the kitchen and transported in a single-use container with a lid; however, the lid had been misplaced. Staff were advised to ensure alternative methods are available to cover and protect leftover food items from contamination when original lids are unavailable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *East wing: Plates of breakfast were found sitting on the steam table at room temperature. The steam table was turned. Food products were measured to be at 32C. Please discard food items. It was reviewed with staff that food must not be held at room temperature, as this places it in the temperature danger zone. Food intended to be saved should be properly covered, refrigerated promptly, and reheated before service or placed into a hot holding unit. Plates of food were discarded on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *East Wing: A staff member was observed rinsing the coffee pot in the hand washing sink and not at one compartment utility/dishwashing sink. Ensure the designated hand washing sink is kept clean and maintained free of obstructions at all times to ensure it is readily accessible for use. Manager reviewed with staff on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *West and East Wings: Finishes inside the upper cabinets were showing signs of despair, paint peeling off and wood exposed. Repair/refinish and ensure smooth, intact, and maintained in a cleanable condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *East Wing: Site management and staff reported that the steam table is malfunctioning and must be repeatedly turned on and off to maintain proper holding temperatures. Repair or replace the unit and ensure hot-holding equipment is capable of maintaining food at 60°C or higher at all times. If the steam table cannot consistently maintain 60°C or above, an alternative approved hot-holding unit must be used until repairs are completed.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Opened bags of cereal and opened snacks were found. Ensure opened foods are properly stored in sealable containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of cotton swabs was found in the cupboard. Ensure personal hygiene products are properly stored. Remove. Container of cotton swab was removed. (east)
    • 09. Are chemicals stored and handled in a safe manner?
      • *Spray bottles were found labeled Oxivir Plus disinfectant, but the content was Quat based food sanitizer when tested Ensure all chemical spray bottles are properly labeled to reflect its content. Remove and relabel.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Food grade sanitizer was not observed, ensure sanitizer is available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal foods were found in the cooler. Relocate staff personal item to a designated staff storage space to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Two plates of modified texture breakfast were found in the Cambro holder, the temperature was 40C. Food products were being saved for residents. Discussed the holder was not keeping foods hot at 60C or higher. Foods will need to be reheated prior to service to 74C. Recommended storing any saved foods in the hot holding unit instead of leaving it in the holder.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Improper left-over food storage found in both serveries. Left over foods not covered, dated or labeled with resident's name or room number (e.g. plate of breakfast, yogurt, melon). Saved foods must be properly covered, dated, and labeled with resident’s name or room number.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Improper containers used for food products. Single use cups for butter and peanut butter with plastic wrap as lids were found in the fridges. Pitchers/ cup with plastic wrap as lids for extra sugar were found in cupboards. Please get proper food storage containers with tight fitting lids to protect from pest.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal foods products were found storage in servery fridges.. Discussed with all staff to determine where they are storing their personal food items. If staff are using the servery cooler, please designate and label an area in the cooler just for staff foods to prevent cross contamination. Provide this office site’s storage solution for staff personal food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • *A non-food grade disinfectant (Oxivir TB ready to use disinfectant in a spray bottle) was found to be used by staff in the serveries. A food grade/food safe sanitizer must be used in the servery because there no potable water rinse required after it is used. Discussed with staff and kitchen manager, and manager will supply food grade sanitizer from the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Improper left-over food storage found in both serveries. Food found at room temperature(e.g. plate of breakfast, melon).Do not keep saved foods at room temperature/danger zone between 4C to 60C. Saved foods must be kept hot (60C or higher) or cold (4C or lower). Place saved foods into hot holding or into the cooler and reheated to 74C when resident it ready to consume foods.
  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Individually portioned cups of jello were not covered. Ensure all foods are covered to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was missing in the cooler. Place a thermometer into the cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Chemical storage cupboard in the east wing servery was not locked. Ensure all chemical storage areas are secured to prevent resident access. Review with all staff members. Corrected on site. Manager locked servery.
  13. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products (rice crispies, marshmallows) and baking equipment observed stored in cupboard under the sink in the art room. Products removed during inspection. Ensure food products are stored in a manner that protects them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • West memory care fridge verified at 7 C and East memory care fridge verified at 8 C. Fridge logs show temperatures >4.0 C. Ensure cold storage units can maintain a temperature of 4.0C or colder at all times. Ensure staff are taking action and recording corrective actions when temperature of fridge is above 4.0 C. Repair or replace fridge.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *CDI – West memory care - Paper towel roll observed on counter in servery. Paper towel also observed in the covered dispenser on far wall. Ensure paper towel is stored directly in covered paper towel dispenser. Paper towel discarded during inspection. *East memory care paper towel is empty. Refill.
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