Skip to content
Loading map…

Kuya Allan Lechon Pinoy

12459 97 Street NW Edmonton AB T5G 1Z6 · Food - General

Official record from Alberta →

Inspection summary

Kuya Allan Lechon Pinoy has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on March 12, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 across 2 separate inspections, most recently on March 4, 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 March 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 30, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on March 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored in black utility bins that do not appear to be food‑grade. The operator was instructed to ensure that all food is stored in approved, food‑grade containers.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use-chlorinate solution made and cleaning cloths stored insideChlorine solution in spray bottle was too strong-solution diluted to 100ppm Cl-
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored in black utility bins that do not appear to be food‑grade. The operator was instructed to ensure that all food is stored in approved, food‑grade containers.Cooked rolled pork belly was being stored on a shelf lined with tin foil that was in disrepair and with raw vegetables stored underneath. The operator was instructed to ensure foods are stored properly to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen pork belly was being thawed in basin without running water
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink blocked and soap dispenser ran out of batteries-batteries replaced during the inspection-items in basin removed and cart blocking the hand sink moved
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was not operating properly as water with a severe water leak observed-3-compartment sink available for manual dishwashingRound wooden chopping block was severely damaged and cannot be properly cleaned and sanitized. Operator instructed to discard chopping block.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw pigs are being stored to close to vegetables and other prepared food items.Operator instructed to rearrange walk-in cooler to allow for better separation between raw pigs and prepared food items
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottle at the front of house was not labeled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing observed: Frozen Pork Shoulder being thawed in a container of water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back was being used to store misc. items. and hand washing supplies were not available
  5. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website