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The Best Boy Lechon

6875 Drummond Rd, Niagara Falls ON L2G 4P5 · Restaurant

Official record from Niagara Region →

Inspection summary

The Best Boy Lechon has been inspected 11 times by Niagara Region Public Health since December 5, 2024. The most recent inspection, on August 27, 2026, recorded 7 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 25 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 7 separate inspections, most recently on August 27, 2026. For example: Hot holding is adequate and maintained at 60°C (140°F) or higher.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 4 separate inspections, most recently on August 27, 2026. For example: Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

  • 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 3 times across 3 separate inspections, most recently on April 16, 2026. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 5, 2025. For example: Premises maintained in unsanitary condition. Insufficient mechanical refrigeration. Handwashing station not accessible.

  • 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 April 11, 2025. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

About this data

These results come from Niagara Region 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.

11 inspections

  1. Routine Inspection

    7 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Floors, walls and ceilings are kept clean and are in good repair.
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  2. Re-inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  3. Routine Inspection

    5 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Floors, walls and ceiling are well maintained and in good repair.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
  4. Re-inspection

    2 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  5. Order

    1 infraction

    • Premises maintained in unsanitary condition. Insufficient mechanical refrigeration. Handwashing station not accessible.
  6. Routine Inspection

    9 infractions

    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is processed in a manner that makes the food safe to eat.
  7. Routine Inspection

    6 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Certified food handler is onsite.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  8. Re-inspection

    0 infractions

  9. Routine Inspection

    4 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  10. Re-inspection

    1 infraction

    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
  11. Routine Inspection

    3 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

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