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Native Delights - EDM-1236

150 - 22111 Township Road 510 Leduc County AB T0B 3M2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Native Delights - EDM-1236 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on September 10, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on July 16, 2025. 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 7 times across 7 separate inspections, most recently on July 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on July 22, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on August 2, 2024. 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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the handwash sink is blocked by a table. Corrected.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flour dust accumulation noted on surfaces and equipment. Counters and the dishwash area are cluttered. - Cleaning and organization required.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flour dust accumulation noted on surfaces and equipment. Counters and the dishwash area are cluttered. - Cleaning and organization required.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located.
  5. Monitoring Inspection

    0 infractions

  6. Demand 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 surround of the 3-comp sink is made of unfinished plywood. Surfaces must be smooth, impervious to moisture and easy to clean. May 06, 2023: The surround of the 3-compartment sent was still made of unfinished wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigeration unit underneath countertop was not operating appropriately. No food stored inside
  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **refrigeration unit underneath the countertop was not working appropriately. Operator was aware of issue and has informed the owner. Some meat that was noted inside the unit was discarded by staff at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the time of inspection.-Operator went to purchase some at the time of inspection
    • 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 surround of the 3-comp sink is made of unfinished plywood. Surfaces must be smooth, impervious to moisture and easy to clean. May 06, 2023: The surround of the 3-compartment sent was still made of unfinished wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigeration unit underneath countertop was not operating appropriately. No food stored inside
  8. Demand 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?
      • The surround of the 3-comp sink is made of unfinished plywood. Surfaces must be smooth, impervious to moisture and easy to clean. May 06, 2023: The surround of the 3-compartment sent was still made of unfinished wood.
  9. Demand 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?
      • The surround of the 3-comp sink is made of unfinished plywood. Surfaces must be smooth, impervious to moisture and easy to clean. May 06, 2023: The surround of the 3-compartment sent was still made of unfinished wood.
  10. Monitoring 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?
      • The surround of the 3-comp sink is made of unfinished plywood. Surfaces must be smooth, impervious to moisture and easy to clean. May 06, 2023: The surround of the 3-compartment sent was still made of unfinished wood.
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