Skip to content
Loading map…

Rice to Meet You

C - 5110 50 Avenue Leduc AB T9E 6V4 · Food - General

Official record from Alberta →

Inspection summary

Rice to Meet You has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 5, 2024. The most recent inspection, on September 17, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on July 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times on July 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 6, 2026. 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?

  • 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 July 3, 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Several counters and shelving areas were observed to be lined with cardboard and/or tinfoil. Tinfoil and cardboard can absorb moisture and other contamination, can be easily damaged or worn down, are not smooth, and are therefore difficult to clean.Please remove these liners and ensure that counter and shelving space areas are made of materials that are smooth, easily cleanable, durable, and impervious to moisture.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A pair of cleaning gloves was observed being stored on a bag of flour, but this was corrected on-site by a member of staff after discussion with the PHI trainee. Please keep cleaning equipment, chemicals, and items separate from food, especially when packaging (such as flour bags) is not impervious to moisture.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of bulk foods were found in dry storage in their opened original packaging and without sufficient lids to protect from contaminants entering the bags.Please ensure to have lids so that food is not stored in a way that may lead to cross-contamination of that food.Please also ensure to store all bulk food scoops so that the handle is not in contact with food (e.g., storing scoops outside of the bag in a sanitary area).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauce containers that were continuously being used were kept open and did not have sufficient lids to prevent contaminants from entering. Please ensure to have lids so that food is not stored in a way that may lead to cross-contamination of that food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in prep coolers was stored in small cardboard containers and stacked on top of other food within the cooler. Please do not stack containers on top of food, as this can lead to cross-contamination of food if the containers are ever moved to or between surfaces outside of the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based sanitizer concentration used in the mechanical dishwasher was tested at 0 ppm by the PHI from the out-take of the mechanical dishwasher both during and after a dish-sanitizing cycle. It appeared that the sanitizer line was blocked, and sanitizer was not able to enter the mechanical dishwasher. This was corrected on-site by the operator.Please make sure that sanitizer is properly flowing into the machine and sanitizing dishes at the required 100 ppm concentration. Please use test strips and visual observation to ensure that sanitizer is entering the lines correctly, and sanitizing dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several counters and shelving areas were observed to be lined with cardboard and/or tinfoil. Tinfoil and cardboard can absorb moisture and other contamination, can be easily damaged or worn down, are not smooth, and are therefore difficult to clean.Please remove these liners and ensure that counter and shelving space areas are made of materials that are smooth, easily cleanable, durable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Aluminum coffee cans were being reused for storage purposes.Please do not reuse single-use food packaging and materials for other purposes than they were originally intended for, as these materials can break down and contaminate whatever is stored in or next to them.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine, in the sanitizer bucket, was 0ppm. This was corrected during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine, in the chemical dishwasher, was 0ppm. The chemical was not being dispensed. This was corrected during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • Some food and other materials are stored on wooden pallet. Operator is advised to store all materials on shelves at least 8 inches so that kitchen floor under them can be maintained clean and monitored for insect/ pest activity.
  7. Monitoring Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website