170 - 14055 West Block Drive NW · GLENORA
March 10, 2026
PassSanitizer bucket measured approx 0ppm Quat. The dispenser measured 200ppm Quat., , Ensure sanitizer buckets are changed often and measured to ensure it is at 200ppm Quat
Pizza toppings cooler with inserts measured approx 8-13C. Pepperoni at 13C was discarded during the inspection., , Ensure high risk foods are at 4C (40F) or less. Ensure lids are place on the containers when not in use, especially as the unit is across from the pizza oven which makes this area warmer. Recommend putting a smaller amount of each topping in the insert and do not rely on the unit's built in thermometer. Check the internal temperatures of the toppings to ensure it is at 4C or less.
OUTSTANDING - Iodine test strips and QUAT test strips were unavailable. Obtain new strips and inform staff to know where they are located. Staff needs to be verifying concentrations on a daily/frequent basis. , , Corrected - The chlorine test strips label/legend was difficult to read. Please obtain new container of chlorine test strips.
Leopard is in the GLENORA neighbourhood. GLENORA, Edmonton has 15 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 12 (80%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since September 17, 2024, with 3 passes and 0 closures on record.
Sanitizer bucket measured approx 0ppm Quat. The dispenser measured 200ppm Quat., , Ensure sanitizer buckets are changed often and measured to ensure it is at 200ppm Quat
Pizza toppings cooler with inserts measured approx 8-13C. Pepperoni at 13C was discarded during the inspection., , Ensure high risk foods are at 4C (40F) or less. Ensure lids are place on the containers when not in use, especially as the unit is across from the pizza oven which makes this area warmer. Recommend putting a smaller amount of each topping in the insert and do not rely on the unit's built in thermometer. Check the internal temperatures of the toppings to ensure it is at 4C or less.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
OUTSTANDING - Iodine test strips and QUAT test strips were unavailable. Obtain new strips and inform staff to know where they are located. Staff needs to be verifying concentrations on a daily/frequent basis. , , Corrected - The chlorine test strips label/legend was difficult to read. Please obtain new container of chlorine test strips.
QUAT sanitizer spray bottle contained 0ppm of QUAT. Operator was advised to replace solution and the fresh solution was at 200ppm., , It is important for staff to verify concentrations of chemicals on a daily/frequent basis.
The top cooler (above the pizza counter) was at 10C. Operators were advised to monitor the temperature, and should it not drop back down to 4C, the food would need to be relocated, and the unit would need to be repaired/replaced. , , The garlic butter contained fresh garlic and was stored at room temperature at the time. Operator was advised to place butter in the cooler. Any fresh garlic in oil/butter cannot be stored in the danger zone, it must be refrigerated. , , CALAB Wing Sauce was stored at room temperature. It was advised to be stored in cooler if there was additional water or dilution of hot sauce.
Both Iodine test strips and QUAT test strips were unavailable. Obtain new strips and inform staff to know where they are located. Staff needs to be verifying concentrations on a daily/frequent basis. , , The chlorine test strips label/legend was difficult to read. Please obtain new container of chlorine test strips.
Meat slicer had some buildup of dried food behind the blade surrounding area. Ensure the meat slicer is thoroughly cleaned and sanitized after use.
The red sanitizer pail contained soap at the time. There was 0ppm detected for chlorine or QUAT. Ensure sanitizer pails contain approved sanitizers only. Please do not mix soap and sanitizer together either, keep separate.
It was observed during inspection staff were not changing gloves often. Please re-train all staff to change gloves frequently. Glove use is not mandatory, however, if worn, they must be changed frequently. Hands must be washed prior to replacing with new gloves.
There was a one compartment sink beside the mechanical dishwasher. Sink was equipped with detergent and bleach. A two compartment sink was nearby for manual dishwashing if needed. , , Mechanical dishwasher was connected to two pails of rinse agents and detergent. There was no line connected to the chlorine sanitizer. At the time of inspection, there was no chlorine detected at dish level. Ensure the unit is equipped with detergent and chlorine (sanitizer) at all times., , Glasswasher was connected to detergent (level running low) and iodine concentration of 12.5ppm.
Iodine test strips were unavailable. Please obtain iodine test strips for the glasswasher., , The chlorine test strips available was missing an expiry date (label peeling) - it is suggested to obtain new test strips to ensure proper efficacy.
Expired permit posted (May 2024). Please post a valid/current food handling permit.
The two compartment sink plumbing was leaking at the bottom; a bin was used to catch the water. Repair or replace plumbing to ensure there is no leak.
Meat slicer had some buildup of dried food in hard to reach areas. Please clean and sanitize the meat slicer.