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ST. PETER EVAN. LUTH. CHURCH
4169 CHURCH ROAD, LOCKPORT, NY 14094
Last inspected Feb 26, 2026
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
derivedOrder for delivery
Inspection history
Feb 26, 2026
✓3 violations
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Insects, rodents present
Feb 21, 2025
✓Feb 13, 2024
✓Feb 15, 2023
✓Feb 14, 2022
✓Feb 12, 2021
✓Feb 19, 2020
✓Feb 5, 2019
✓Feb 9, 2018
✓Mar 8, 2017
✓1 violation
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Feb 22, 2016
✓Feb 10, 2015
✕2 violations
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Feb 10, 2014
✓3 violations
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Feb 13, 2013
✓Feb 24, 2012
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Jun 7, 2011
✓Feb 7, 2011
✕2 violations
- Hot, cold running water not provided, pressure inadequate
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
Oct 26, 2010
✓Feb 9, 2010
✓Oct 27, 2009
✓Oct 13, 2009
✕2 violations
- Critical:Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
- In use food dispensing utensils improperly stored
Sep 28, 2009
✕8 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Single service items reused, improperly stored, dispensed, not used when required
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Hot, cold running water not provided, pressure inadequate
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Apr 22, 2009
✕2 violations
- Hair is improperly restrained
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Sep 23, 2008
✕4 violations
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Single service items reused, improperly stored, dispensed, not used when required
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Feb 28, 2008
✕6 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Single service items reused, improperly stored, dispensed, not used when required
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.