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Sawmill Prime Rib & Steak House

8225 Sparrow Crescent Leduc AB T9E 8P7 · Food - General

Official record from Alberta →

Inspection summary

Sawmill Prime Rib & Steak House has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on February 27, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 8 times across 4 separate inspections, most recently on August 13, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on February 27, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 9 times across 5 separate inspections, most recently on February 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 26, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather-stripping for the back door was noted to be in disrepair. Gaps between the door and floor was noted.February 26: Weather-stripping for the back door was noted to be in disrepair. Gaps between the door and floor was noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on some of the ceiling tiles.There was build up of grease and debris in-between the equipment and deep fryers.February 26th: There was an accumulation of dust on some of the ceiling tiles. The wall behind to the dishwasher had a build up of grime. Please ensure that the ceiling tiles and walls are clean to prevent cross contamination.
  2. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather-stripping for the back door was noted to be in disrepair. Gaps between the door and floor was noted.February 26: Weather-stripping for the back door was noted to be in disrepair. Gaps between the door and floor was noted.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed. Please ensure that the food handling permit is displayed where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on some of the ceiling tiles.There was build up of grease and debris in-between the equipment and deep fryers.February 26th: There was an accumulation of dust on some of the ceiling tiles. The wall behind to the dishwasher had a build up of grime. Please ensure that the ceiling tiles and walls are clean to prevent cross contamination.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer concentration in the bar dishwasher was measured at 0 ppm due to an empty sanitizer bottle. This issue was identified and corrected during the inspection
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather-stripping for the back door was noted to be in disrepair. Gaps between the door and floor was noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on some of the ceiling tiles.There was build up of grease and debris inbtween the equipment and deep fryers.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution at the kitchen area was measured to be at 0ppm. The sanitizer mixer/dispenser at the chemical room was not working properly. The staff switched to manual sanitizer mixing and prepared buckets of 200ppm Quat sanitizer solution during inspection.Please continue mixing your sanitizer solution manually and verify the concentration with your Quat test strips until the mixer/dispenser is repaired or recalibrated.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration of the glass washer in the bare area is recorded nil.Sanitization cycle temperature of the glass washer in kitchen is recorded 68 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 were not available at the facility. Quat test strips are required to measure/verify the concentration of Quat sanitizing solutions in the facility and Iodine test strips required to ensure the glasswasher at the bar is sanitizing glassware's properly, as long as the glasswasher uses iodine as sanitizing solution. Please purchase the required test strips.
    • 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 glass washer in bar area.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Weather-stripping for the back door was noted to be in disrepair. Gaps between the door and floor was noted. Ensure weather-stripping is repair/replaced. - Weather stripping replaced.***Pest control records not observed. Please send me a copy of your last pest control record.Aug 10, 2023: Please email a copy of the pest control records to the Public Health Inspector.
    • 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 ceiling tile at the dishwashing area was removed. Please replace the ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vents and some ceiling tiles at the kitchen area (including the dishwashing area) were unclean. Dirt and Debris were observed. Please clean the vents and celling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on kitchen ceiling vents, walk in freezer fan covers.
  8. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration of the glass washer in the bare area is recorded nil.Sanitization cycle temperature of the glass washer in kitchen is recorded 68 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 were not available at the facility. Quat test strips are required to measure/verify the concentration of Quat sanitizing solutions in the facility and Iodine test strips required to ensure the glasswasher at the bar is sanitizing glassware's properly, as long as the glasswasher uses iodine as sanitizing solution. Please purchase the required test strips.
    • 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 glass washer in bar area.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Weather-stripping for the back door was noted to be in disrepair. Gaps between the door and floor was noted. Ensure weather-stripping is repair/replaced. - Weather stripping replaced.***Pest control records not observed. Please send me a copy of your last pest control record.Aug 10, 2023: Please email a copy of the pest control records to the Public Health Inspector.
    • 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 ceiling tile at the dishwashing area was removed. Please replace the ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vents and some ceiling tiles at the kitchen area (including the dishwashing area) were unclean. Dirt and Debris were observed. Please clean the vents and celling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on kitchen ceiling vents, walk in freezer fan covers.

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