115 - 840 St. Albert Trail
Non conforme
11 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
16 juillet 2026
***The sanitizer in the cleaning cloth containers was less than the effective 200ppm Quat solution (0 to 50 ppm). Staff changed it but the concentration was still not effective.
***Cleaning cloth was being stored on top of the window cleaner spray bottle. Ensure cloths are stored in an effective sanitizer solution between uses.
***Used/soiled utensils were being left on the counter for re-use. Discussed proper storage (stored in a sanitizer solution or washed rinsed and sanitized after each use). Storing used with food debris present at room temperature allows for bacterial growth.
***thermometer was a source of cross contamination as staff used it to check bean temperature (from the cooler), left on the counter and then used to check chicken temperature from the microwave. Discussed that the thermometer should be sanitized between uses and not left soiled on the counter. , Education was provided to the staff and proper sanitizing procedures were discussed.
***Staff was not following safe cooling procedures. Ensure foods cooling down on the counter are timed to ensure that they are cooled through the danger zone quickly before being put in the cooler in a timely manner.
***The quat sanitizer in the third sink was not being maintained at an effective concentration. Staff went to refill the sink but the sanitizer dispenser was not effectively dispensing a 200ppm sanitizer solution. The source line was empty and the unit was not effective in dispensing the necessary sanitizer. After this was pointed out they moved the mostly empty sanitizer source bag and once the sanitizer concentrate was present, the unit dispensed a 200ppm solution of Quat sanitizer. Ensure staff are checking the sanitizer concentration and an effective solution is present., Education was provided and a 200ppm solution was available in the third sink by the end of the inspection.
***Staff were not checking the sanitizer concentration often enough to ensure that an effective concentration was maintained in the cleaning cloth containers.
***The Quat test strips available onsite were discoloured and expired. Discoloured/expired test strips may not be providing accurate sanitizer concentration readings.
***Staff were not checking the sanitizer solution in the third sink. An effective 200pm quat sanitizer solution was not being maintained and staff were unaware as they were not testing the sanitizer concentration.
***Pest control records were not up to date. The most recent report had been done at the beginning of May. Ensure pest control records are completed monthly and kept onsite for review.
***Due to unsafe food handling practices observed, lack of record keeping, lack of effective sanitizer etc. more staff training is recommended.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Boardwalk Fries Burgers Shakes BW010
Ce restaurant a été inspecté 10 fois depuis le 29 août 2023, avec 3 conformes, 7 non conformes et 1 fermeture au dossier.
11 infractions
***The sanitizer in the cleaning cloth containers was less than the effective 200ppm Quat solution (0 to 50 ppm). Staff changed it but the concentration was still not effective.
***Cleaning cloth was being stored on top of the window cleaner spray bottle. Ensure cloths are stored in an effective sanitizer solution between uses.
***Used/soiled utensils were being left on the counter for re-use. Discussed proper storage (stored in a sanitizer solution or washed rinsed and sanitized after each use). Storing used with food debris present at room temperature allows for bacterial growth.
***thermometer was a source of cross contamination as staff used it to check bean temperature (from the cooler), left on the counter and then used to check chicken temperature from the microwave. Discussed that the thermometer should be sanitized between uses and not left soiled on the counter. , Education was provided to the staff and proper sanitizing procedures were discussed.
***Staff was not following safe cooling procedures. Ensure foods cooling down on the counter are timed to ensure that they are cooled through the danger zone quickly before being put in the cooler in a timely manner.
***The quat sanitizer in the third sink was not being maintained at an effective concentration. Staff went to refill the sink but the sanitizer dispenser was not effectively dispensing a 200ppm sanitizer solution. The source line was empty and the unit was not effective in dispensing the necessary sanitizer. After this was pointed out they moved the mostly empty sanitizer source bag and once the sanitizer concentrate was present, the unit dispensed a 200ppm solution of Quat sanitizer. Ensure staff are checking the sanitizer concentration and an effective solution is present., Education was provided and a 200ppm solution was available in the third sink by the end of the inspection.
***Staff were not checking the sanitizer concentration often enough to ensure that an effective concentration was maintained in the cleaning cloth containers.
***The Quat test strips available onsite were discoloured and expired. Discoloured/expired test strips may not be providing accurate sanitizer concentration readings.
***Staff were not checking the sanitizer solution in the third sink. An effective 200pm quat sanitizer solution was not being maintained and staff were unaware as they were not testing the sanitizer concentration.
***Pest control records were not up to date. The most recent report had been done at the beginning of May. Ensure pest control records are completed monthly and kept onsite for review.
***Due to unsafe food handling practices observed, lack of record keeping, lack of effective sanitizer etc. more staff training is recommended.
1 infraction
***Discussed proper cooling for the cooked product. This includes having a timer to ensure that it is moved into the cooler in a timely manner, ensuring that the product is put in shallow pans to promote quicker cooling. , During the inspection staff set a timer on the phone to help ensure that the containers are moved to the cooler quickly. Resource will be sent with this report.
4 infractions
***The sanitizer concentration for the wiping cloths was not being maintained at an effective 200ppm concentration. Staff made a new solution during the inspection. Staff are to maintain the sanitizer concentration at an effective 200ppm at all times.
***Staff are not properly washing their hands at the back hand sink. With no soap or paper towels present the sink is not being properly utilized for hand washing.
***The soap dispenser was not working at the back hand sink during the inspection. Staff replaced with a squeeze bottle., ***There was no paper towels present at the back hand sink. Staff stocked and put a napkin dispenser by the hand sink as a temporary measure upon request.
5 infractions
***The sanitizer concentration for the wiping cloths was <50ppm Quat solution. Discussed and the solution was changed during the inspection. Discussed that the solution was to be checked and changed often enough to maintain an effective 200ppm solution.
***The single door upright cooler in the back was 7 to 9C during the inspection (built in thermometer read 40 to 49C during the inspection. Records indicated that the unit was 37C in the morning of the inspection., All perishables were removed from the single door cooler and put in the working two door cooler that was 2C at the time of inspection.
***There were no paper towels present by the back hand sink for drying hands. Discussed that a lack of supplies may discourage timely hand washing and /or encourage bad habits with regards to effective had washing by staff.
5 infractions
***There had been hot food put in the cooler prior to the inspection. The entire cooler had warmed up. The hot food was removed and temperature checked (it was still over 60C. Staff were instructed that it was put in a shallow container, left out for tempering (with a timer) before being moved to the cooler. Discussed other options for quick cooling that would not warm the cooler (stirring with an ice wand, putting the container in an ice bath, spreading out in a shallow container). Proper cooling resource will be sent with this inspection report.
***There was one cooler where hot beans had been put in it and the temperature was 9C. The temperature logs were checked and the unit had been effective earlier today. Ensure that the cooler returns to 4C in an acceptable time (1 hour).
***Mop sink did have a hose present and the end was dangling in the basin creating a cross connection.
4 infractions
Quat sanitizer in the bucket was at inadequate concentration., , Ensure sanitizer is tested at 200ppm at the dispensing station and replace sanitizer after about 2 hours.
Frozen food were being thawed at room temperature. Manager turned on the cold water during inspection., , Ensure thawing is completed either under cold running water or in a cooler overnight.
The cooked rice in the steam table was measured below 60C. Food had been in the hot holding for over 2 hours. Staff discarded food during inspection., Temperature records did not match temperature checks using the same facility probe thermometer., , Ensure food is well monitored with a functional thermometer and accurate records are maintained.
2 infractions
***Noted there were scoops present with the handles embedded in the bulk products. , Discussed with staff and they corrected immediately. Scoops are to be stored in a manner that does not contaminate the bulk products.
***Pest control records were not up to date, last done in August. Discussed that they were to be completed monthly.
Aucune infraction
Aucune infraction
6 infractions
***Sanitizer solution in buckets were >400ppm. Discussed and they were manually diluting the concentrate. Discussed proper testing and reinforced that improper dilution can result in chemical contamination of the food.
***Sanitizer dilution station was reported not working and the solution was being made manually. The sanitizer solution at a concentration of over 400ppm was a source of chemical contamination as it was not being proper diluted as per the manufacturer's instructions for use. Ensure the dilution station is repaired and the sanitizer solution is made and checked to ensure safe surfaces.
***Dishwashing was not properly set up with a sanitizer concentration of >400ppm. When this was discussed more diluted sanitizer solution was added. Discussed that water should be added as adding the correct solution of sanitizer would not bring the concentration down to an acceptable level. Some concentrated solution was removed and water added to bring the solution down to 200ppm., It was reported that the dilution station was not working properly and sanitizer concentrate was being added manually. Ensure proper concentration is maintained.
***The cooler was not working. Manager indicated that it was still under warranty. Discussed that the unit may have a defrost cycle that interfered with food safety temperature control. The coolers are to be capable and maintain the perishable foods at a temperature of 4C or colder at all times., Following the inspection operator indicated unit had returned to safe food temperatures (less than 4C)..
***The back hand sink did not have soap present. Corrected during the inspection, the soap dispenser was refilled.
***The cooler was not working. Manager indicated that it was still under warranty. Discussed that the unit may have a defrost cycle that interfered with food safety temperature control. The coolers are to be capable and maintain the perishable foods at a temperature of 4C or colder at all times., Following the inspection operator indicated unit had returned to safe food temperatures (less than 4C)..
***There were damaged/uncleanable utensils present. Discussed that the melted plastic measuring cups and spatulas were not acceptable and were uncleanable.
***Inserts and equipment are to be allowed to air dry before being put away.
- The hot water faucet of the front handwashing sink was in disrepair., , Ensure hot water faucet is repaired or replaced and maintain handwashing sink in good working condition.
***Improper use of the sanitizer test strips. Test strips were observed being dipped into the solution instead of being left in for the required time. When following the manufacturers instructions accurate readings of the concentration are achieved. Education was provided as to the proper use of the test strips.
***There was an unacceptable measuring cup (with a broken handle) stored in the dry product. Discussed that scoops were to have handles and the handles were to be stored out of the product. The broken measuring cup was discarded during the inspection.
***There were expired and discoloured test papers being used to check the sanitizer concentration. , They were discarded during the inspection and other test strips were available for checking the QUAT solution.