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Lloyd's Patty Plus

202 - 255 28 Street SE Calgary AB T2A 5K4 · Food - General

Official record from Alberta →

Inspection summary

Lloyd's Patty Plus has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on November 4, 2025, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 4 separate inspections, most recently on November 4, 2025. 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?

  • 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 September 17, 2025. 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 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on November 4, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 2 separate inspections, most recently on October 9, 2025. 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

    3 infractions

    • 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?
      • **OUTSTANDING**1. A gap was observed at the bottom of the back screen door. **October 9, 2025: gap still observed and the metal door threshold was bent which created an entry point for pests. **November 4, 2025: the Operator contacted the Landlord to repair the area. COMPLETE THE FOLLOWING:1. Please replace/repair the weather stripping and door threshold to prevent further mice entry into the facility.
    • 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?
      • **OUTSTANDING**1. Mice droppings were observed in the following areas:- Upstairs in the space where the refundables are being stored.- Upstairs in the corner where food boxes are stored.**October 9, 2025: asked the Operator for copies of pest control records and was informed they are not kept on site. **November 4, 2025: mouse droppings observed. COMPLETE THE FOLLOWING:1. Remove the mouse droppings using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.2. Keep copies of the pest control records on-site.
    • 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 wall behind the 3-compartment sink has water damage and is missing a wall baseboard.**November 4, 2025: baseboard replaced but had fallen off. COMPLETE THE FOLLOWING:1. Re-secure wall baseboard to prevent further water damage and facilitate cleaning in the area.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Upstairs:Unfolded food boxes stored directly on floor.COMPLETE THE FOLLOWING:1. All food and food related items including packaging must be stored off the ground to protect it from contamination.
    • 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?
      • **OUTSTANDING**1. A gap was observed at the bottom of the back screen door. **October 9, 2025: gap still observed and the metal door threshold was bent which created an entry point for pests. COMPLETE THE FOLLOWING:1. Please replace/repair the weather stripping and door threshold to prevent further mice entry into the facility.
    • 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?
      • **OUTSTANDING**1. Mice droppings were observed in the following areas:- Underneath the pallet used to store dry food in the back. - Upstairs in the space where the refundables are being stored.- Upstairs in the corner where food boxes are stored.**October 9, 2025: asked the Operator for copies of pest control records and was informed they are not kept on site. COMPLETE THE FOLLOWING:1. Remove the mouse droppings using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.2. Keep copies of the pest control records on-site.
    • 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 wall behind the 3-compartment sink has water damage and is missing a wall baseboard.COMPLETE THE FOLLOWING:1. Repair/replace water damaged wall.2. Replace missing wall baseboard to prevent further water damage and facilitate cleaning in the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Walk-in-cooler in the back area measured 18.4*C. Food was discarded and adultered (bleached) by the operator.**October 9, 2025: the cooler measured 8*C.COMPLETE THE FOLLOWING:1. Repair the cooler so that food items are maintained at 4*C or below at all times.2. Check temperatures throughout the day and record in a log sheet.
  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following food items in the walk-in-cooler measured greater than 12*C internally and were discarded/adulterated by the operator during inspection.- 3 containers of chicken at 12.6*C.- Container of beef at 16*C.**Ensure all high risk food items in the cooler are maintained at 4*C or below at all times to prevent bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was washing and sanitizing dishes at the same time without rinsing in between. Drain plugs were also not available onsite for manual dishwashing. - Operator acquired the drain plugs during inspection. - Proper manual dishwashing procedures were discussed with the operator. Note: Proper manual dishwashing procedures sent to the operator.
    • 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?
      • A gap was observed at the bottom of the back screen door. **Please replace/repair the weather stripping to prevent further mice activity.
    • 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?
      • Few mice droppings were observed in the following areas: - Under 3-compartment sink in back kitchen. - Underneath the pallet used to store dry food in the back. - Throughout the upstairs area.Note: no food handling is performed upstairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grey plastic container used for storing meat was broken. - Operator dicarded the container during inspection.**Ensure utensils are mainatined in good repair as broken pieces if plastic can fall into food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in-cooler in the back area measured 18.4*C. **Please repair. **Ensure all high risk food items stored in cooler are maintained at 4*C or below at all times.Notes: Food was discarded and adultered (bleached) by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy in the back kitchen was visibly dirty. **Please clean.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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) Corrected2) Gap in back door going to the outside. Fix the gap in order to prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training documentation was available from the staff. At least one staff member must have approved food safety training. If 6 or more staff are working, the trained person must be a manager/supervisor and must be on site. Please provide copies of food safety documentation to PHI.

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