Barrio Lechon - Events
4 - 7464 50 Avenue Red Deer AB T4P 1V5 · Food - Special Event
Inspection summary
Barrio Lechon - Events has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 7, 2026. The most recent inspection, on September 18, 2026, recorded 3 infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 on September 18, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on September 18, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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.
3 inspections
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pork belly was being held in a Cambro and was probed at 38 - 40 C. The pork had been held for less than 2 hours and was placed in a wok to reheat to 74 C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers were placed in the hot holding units to monitor the storage temperatures of high risk foods. Thermometers are necessary in all high risk storage/holding units to ensure the food is stored out of the danger zone. Operator was advised to obtain a thermometer for each unit. A probe thermometer was present to use until some arrive.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No bleach was present to mix for sanitizing of utensils after washing. Operator obtained bleach to have available during the event.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
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