Ohpaho Grill
4902 69 Street Leduc AB T9E 0J5 · Food - General
Inspection summary
Ohpaho Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on September 9, 2025, recorded 1 infraction.
4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 on November 27, 2024. 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 November 27, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on September 9, 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?
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
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the front side food preparation area is not provided with soap. Operator is advised to provide soap with hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the front side food preparation area is not provided with soap. Operator is advised to provide soap with hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wiping cloths are used to clean food contact surfaces. Soap froth is observed in sanitizer solution. Onsite employee revealed that soap and bleach are added to prepare sanitizer solution. Onsite employee is educated about how to prepare sanitizer solution. Guidelines for the use of wiping cloths is provided to the onsite employee. Onsite employee is advised to remove the dirty wiping cloths, use washer wiping cloths and keep them in sanitizer solution while in use. Onsite employee prepared fresh sanitizer solution and used new wiping cloths at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of high-risk food stored in hot holding is recorded between 35 to 40 degrees Celsius. Operator is advised to discard the food stored in this hot holding and exposed to temperature abuse. Operator discarded it at the time of inspection. Operator is advised to maintain high risk food above 60 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are not provided to test sanitizer concentration of sanitizer solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the front side food preparation area is not provided with soap. Operator is advised to provide soap with hand wash sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions