Lumberjacks
7120 Sparrow Drive Leduc AB T9E 8A5 · Food - General
Inspection summary
Lumberjacks has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 4, 2025. The most recent inspection, on January 30, 2026, found no infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 times across 2 separate inspections, most recently on January 28, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 once on January 28, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 January 28, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on January 28, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on January 28, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
3 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles on the cook line were not labelled with contents. Please ensure all chemical bottles are labeled to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the stand cooler across the cook line was 9.8°C. The operator was asked to move the food items into another cooler at the time of inspection. The internal temperature of the food items was adequate.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have chlorine test strips to test the sanitizer concentrations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The stand cooler temperature was 9.8°C. The operator reported that the technician has been called to service the cooler. Please ensure that the cooler is not used until the temperature are at or below 4°C.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was visible dust accumulation on the ceiling tiles above the dishwasher and on the wall adjacent to the storage shelf containing clean pots.
- 09. Are chemicals stored and handled in a safe manner?
- Initial 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)?
- The facility did not have chlorine test strips to test the sanitizer concentrations.
- 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 hood vents were overdue for servicing. They were due in March 2025.The operator confirmed that the technician has been booked for September 12, 2025.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?