170 - 14055 West Block Drive NW · GLENORA
10 mars 2026
RéussiSanitizer 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 se trouve dans le quartier GLENORA. GLENORA, Edmonton compte 15 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 12 (80%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 17 septembre 2024, avec 3 réussites et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.