Floyd's Lechon Cebu
251118 Range Road 280 Rocky View AB T4A 2S5 · Food - General
Inspection summary
Floyd's Lechon Cebu has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 28, 2026. The most recent inspection, on September 4, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
The last 2 inspections in a row found no infractions.
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 2 times on August 28, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on August 28, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on August 28, 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?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times on August 28, 2026. For example:
Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
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 3 times on August 28, 2026. For example:
Do food handlers ensure that food is protected from contamination (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
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
14 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- - A chest freezer was noted in the garage containing large quantity of frozen chopped meat that appeared to be pork meat. Quantity was indicative meat was for public use.- There were 2 whole pigs on a preparation table in the garage, - A total of 11 barbeque equipment and were noted in the facility (9 in c-can and 2 in outdoor space) including 2 ovens in the garage.-All the barbeque equipment in the c-can had large residue of grease at the bottom of the units-A large vat of fat was noted in the outdoor food preparation area and several garbage bags filled with animal fat was also noted in the outdoor food preparation area-Multiple cooked pig feet were noted littered on the floor and in garbage bags in the outdoor food preparation area The large quantity of meat, high number of food equipment and large amount of food waste and grease indicated that a large scale of pig processing operation was ongoing in the facility**Following previous closure order, facility operator is aware that facility is not permitted to process food for sale to the public without a food handling permit
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were no food grade sanitizers available in the facility**All food preparation areas must be equipped with a food grade sanitizer for sanitizing food surfaces2. Large amount of grease build-up was noted in the metal barrels used for roasting pigs on-site indicating equipment are not being cleaned**All food equipment in the food facility must be cleaned and sanitized after each use.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The ambient temperature of the room where pigs were being prepped and held was measured at 24 degrees C. There was no refrigeration equipment noted in the garage or outdoor food preparation areas.Rooms where meat are prepared or held must be maintained at a cold temperature of 4 degrees and below
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Chopped onions was noted stored in a bin in the garage. Temperature was measured at 19.5°C.2. A bin containing red bell peppers and spring onions was noted in the garage3. A cardboard box containing lemon grass was noted in the garage. Food items were discarded.**Food items must be stored in a safe manner, at the right temperature to protect food from biological and chemical contamination
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several miscellaneous items not associated with food were noted in the garage around the food preparation area. Items such as snow melting salts, bicycle, oil and several industrial equipment.**Items not associated with food must be stored separately from food
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two whole raw pigs were noted on a wooden table in the garage, internal temperature of pigs were measured at 15.7° C. Animals were seized to be disposed of.**High-risk food items must be stored and held at 4 degrees and below at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There were no dishwashing sinks or mechanical dishwasher available in the facility, there was no plumbing in the garage or outdoor space where food is being processed.**All food preparation areas must be equipped with adequate dishwashing equipment
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no hand wash sinks available in all the food preparation areas, there was no plumbing in the garage or outdoor space where food is being processed.**All food preparation areas must be equipped with adequate hand washing sinks
- 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?
- 1. Large number of flies were noted around the food preparation area in the outdoor section and in the garage around the pigs.**All food preparation areas must be free from pests2. During the inspection, a live goat was noted walking within the outdoor food preparation area**Live animals are not permitted in a food preparation area.
- 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?
- Facility does not hold an active food permit**All food facilities that make and sell food to the public must apply for and hold an active food permit
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The garage where food processing was occurring had unfinished surfaces. The walls and ceilings were made of raw wood; the floor was made of concrete. Surfaces were not smooth or cleanable2. The outdoor food preparation area did not have cleanable floors, walls, or ceilings3. Wooden tables used as food preparation surfaces had knife markings and cracks on the surfacing making it difficult to clean.**All surfaces in a food facility must be made from materials that are smooth, cleanable and impervious to moisture and maintained in good repair at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The food equipment used on site for roasting pigs were made from repurposed metal barrels. The metal barrels were rusty making them difficult to clean and sanitize. The potential source of these barrels raises concerns if previously used to store hazardous chemicals.2. A powered saw left on a table in the garage had dried meat residue on it, indicating equipment is not being cleaned and sanitized after each use
- 23. Is the facility maintained in a clean and sanitary condition?
- Unsanitary conditions (raw meat juice, dirt, food litter) were noted throughout the garage area, the outdoor prep area and the c-can where food processing was taking place**All areas where food preparation occurs must be maintained in a clean and sanitary manner
- 24. Is solid and liquid waste being managed in a suitable manner?
- 1. The garbage can in the food prep area in the garage was covered with live maggots2. Large amount of roasted pig feet was noted littered on the floor around the outdoor prep area and in the garbage can by the outdoor food prep area3. Large quantity of animal fat was noted in a wok and in several garbage bags by the outdoor food prep area**All waste generated from a food facility must be handled and disposed of in a suitable and sanitary manner.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?