Planeview Place - Kitchen
5105 52 Avenue Leduc AB T9E 8P1 · Food - General
Inspection summary
Planeview Place - Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on May 27, 2026, recorded 1 infraction.
6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.
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 3 times across 3 separate inspections, most recently on May 27, 2026. 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 2 times across 2 separate inspections, most recently on April 10, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 2 separate inspections, most recently on September 9, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 March 13, 2025. For example:
Do food handlers at the facility have adequate food safety training?
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 March 4, 2025. 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
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUATS sanitizer solution in the kitchen measured <200 ppm at the time of inspection.A new solution of bleach/water was mixed to 100 ppm at the time of inspection (as the D10 sanitizer typically used had run out).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Build up of debris noted on soup ladles and scoops hanging on a storage bar on a worktable across from the cookline. Relocate utensils to the dishwasher and ensure clean utensils are kept clean. Utensils were relocated to dishwashing during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Single use utensils were improperly displayed on top of the ice machine and at the coffee station (e.g. spoons and knives). Ensure utensils are all stored with their handles facing up to prevent contamination on the food surface when being handled. Spoon on top of the ice machines were removed.*Build up of spills and splatters noted inside the microwave near the pass-through window. Wipe down the inside of the microwave.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Small bar fridge in coffee area verified at 5 C. Fridge adjusted during inspection. Check cooler in 1 hour to ensure temperature returns to 4.0 C or colder
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificates provided do not meet the requirement under section 31 of the Food Regulation. Please complete an approved course. Provide this office a copy of the certificate once course is completed.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Two bottles of Kraft Gourmet Garlic Lovers Caesar Salad Dressing(3.78L) were found stored at room temperature in the dry storage room. Manufacturer instruction states ”keep refrigerated”. Discard and review product labeling more carefully. Discussed difference between keep refrigerated vs refrigerate after opening. Corrected on site: product discarded.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificates provided do not meet the requirement under section 31 of the Food Regulation. Please complete an approved course. Provide this office a copy of the certificate once course is completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *A hole on the wall was noted around the plumbing under the dishwasher. Ensure wall is in good repair around plumbing and to prevent pest access. Please repair wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Single use knives at the coffee station were not properly stored. Discussed handles should be in one direction to prevent contamination of the food end. With clean hands, please invert. Corrected on site: manager inverted the knives.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer verified at 50 & 100 ppm. Solutions replaced during inspection and verified at 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed open products in dry storage area. Ensure all open products are transferred in food grade container after opening. Food items moved to containers during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed food debris (toast crumbs) and debris build up in the kitchen on the floors next to cabinets. Observed debris and mould build up on the fan covers in the walk-in cooler. Indicated areas were cleaned during inspection. Ensure that area under fan covers is cleaned in a safe manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Approved sanitizer solution was tested with test strips and appeared to have a low sanitizing concentration. This was corrected during inspection by the operator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions