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PhoXpress

113 - 5411 Discovery Way Leduc AB T9E 8N4 · Food - General

Official record from Alberta →

Inspection summary

PhoXpress has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 17, 2024. The most recent inspection, on June 3, 2026, found no infractions.

2 of 6 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: Cleaning and sanitizing.

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.

  • 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 4 times across 2 separate inspections, most recently on January 9, 2025. 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 6 times across 4 separate inspections, most recently on August 25, 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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?
      • An employee is observed using hand wash sink for non-hand washing purposes. Operator is advised to dedicate hand wash sink for hand washing only. Operator agreed to it.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above kitchen floor and ensure kitchen floor under shelves can be maintained clean and monitored for insect/ pest activity.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths are in use for wiping of food contact surfaces. these are not stored in sanitizer solution while in use. Sanitizer concentration of the sanitizer solution is recorded nil. Operator is advised to always monitor sanitizer concentration of the solution, use clean wiping cloths and keep them in sanitizer solution. Operator prepared fresh sanitizer solution, discarded dirty wiping cloths and brought clean wiping cloths at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above kitchen floor and ensure kitchen floor under shelves can be maintained clean and monitored for insect/ pest activity.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recorded thermometer is not provided to the facility to monitor sanitization cycle of the dish washer. Operator is advised to provide a recording thermometer for this purpose.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket of prepared bleach sanitizer solution was measured to be too strong and above 200ppm. The solution was diluted to the required 100ppm during inspection.Please ensure 100ppm is maintained. Obtain chlorine test strips to measure/verify the concentration of bleach sanitizer solutions. 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter and stored inside a sanitizer solution during inspection.Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Vegetable were being chopped very close to the handwashing sink. The staff present was instructed to move the vegetables away from the handwashing sink to prevent contamination. 2. A bucket of chopped vegetable was left open in the walk-in freezer. The staff covered the bucket during inspection.Please ensure food items are always covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of meat were stored on the floor inside the walk-in freezer. The staff moved the meat to the shelf during inspection.Please ensure food items are stored at least 6inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed.Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was placed inside the handwashing sink. The staff present removed the bucket during inspection.Please ensure handwashing sinks are always accessible for proper handwashing.

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