105 - 840 St. Albert Trail
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Boardwalk Fries Burgers Shakes BW010
This restaurant has been inspected 14 times since July 12, 2023, with 2 in compliance, 12 not in compliance, and 0 closures on record.
No violations
2 violations
Repeated violation:, , 2026-05- 29: Dishes were found stacked while still wet, indicating they were not properly air-dried before being stored., , 2026‑05‑19: Dishes were observed stacked while still wet, indicating they had not been allowed to air‑dry completely before storage. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices., , ***2025-05-20: There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
A food container was observed in the handwashing sink in the kitchen. The operator was advised that the handwashing sink is designated for handwashing only and must not be used for storage. The operator removed the container upon request.
1 violation
Repeated violation:, , 2026‑05‑19: Dishes were observed stacked while still wet, indicating they had not been allowed to air‑dry completely before storage. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices., , ***2025-05-20: There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
13 violations
Multiple cleaning cloths were observed left on the countertops. The operator was advised to keep all in‑use cloths fully submerged in a sanitizer bucket between uses to prevent bacterial growth and ensure proper sanitation.
The operator was observed not maintaining proper food‑safety practices to prevent cross‑contamination. While checking for sanitizer test strips, the operator placed a plastic container directly on the cutting boards. Education was provided regarding cross‑contamination risks and the importance of keeping food contact surfaces protected. The operator was advised to wash the cutting boards with detergent and then sanitize them before reuse.
The shredded cheese was measured at 22°C using an infrared thermometer. The operator stated that the cheese had been held in this condition for approximately four hours and was instructed to discard the product. PHI educated the operator on time–temperature abuse, associated risks, and proper cold‑holding practices.
3 violations
***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
***There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
***Operator was in the process of trying toe have the glass washers (3) repaired. A different repair person was scheduled to come out tomorrow.
5 violations
***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
***The glass washer upstairs had an empty source bottle that was changed during the inspection and the unit was primed and allowed to run to ensure that the air bubble that was in the lines had worked its way through (the concentration was on the low end of acceptable reaching 12 ppm by the end of the inspection).
***The glass washer on the main floor further from the main entrance had no measurable sanitizer present in the final rinse water.
7 violations
***Glasswasher sanitizer logs are required. There seems to be a problem with ensuring that the glasswashers are maintaining an effective sanitizer concentration. The units are to be checked at least once daily before use and the concentrations of sanitizer are to be documented and available for review.
***Glass washers in use were not adequately sanitizing the glasses between customers. There was no measurable sanitizer present in the final rinse water for two of the glasswashers.
***There were soiled sauce squeeze bottles present in with the clean. Dishes and utensils are to be checked for cleanliness and sanitation before being put away., ***There were soiled squeeze bottles present in with the clean squeeze bottles.
4 violations
***The inserts were not being allowed to air dry before being stacked.
***There were soiled squeeze bottles present in with the clean squeeze bottles.
***There were no iodine test strips located by the staff at the time of inspection. Glasswashers are to be checked regularly to ensure that the glasses are being properly sanitized between uses.
8 violations
***The main floor glasswasher was not sanitizing the glasses. There was no measurable sanitizer present in the rinse water. Manager was instructed to use the working dishwasher in the kitchen to ensure that the glasses were properly washed and sanitized between customers.
***The storage area for clean squeeze containers and inserts contained soiled containers, paper labels were still present on inserts and stacked wet inserts. Discussed that before the containers were put away they should be air dried and visually checked.
***There was a paper cup being used as a bulk scoop. It was removed and discarded by staff during the inspection.
3 violations
***Discussed the line coolers with staff and with manager. Unless they are being used or stocked, the lids are to be closed between uses. The lids were closed during the inspection. This helps with temperature control and food protection.
***The upstairs glasswasher was not properly set up with the rinse hose and the sanitizer hose being put in the incorrect source bottles. Corrected during the inspection. Discussed accurate records being kept with regards to the sanitizer concentrations. After correction the final rinse sanitizer concertation was 12.5ppm iodine.
***The storage area for squeeze containers and inserts contained soiled containers, paper labels were still present on inserts and stacked wet inserts. Discussed that before the containers were put away they should be air dried and visually checked. Soiled containers and containers with labels still present were moved back to the dishwashing area. Corrected during the inspection.
1 violation
Dec 18, 2023, *** The balcony was not in use. Area will be checked when in use. , July 12, 2023, Currently the balcony was not set up or in use. , Area will be checked on a Friday (when the area was in use)., Jun 8 2023, ***Bird feces was present in the dining area on the patio. There were bird droppings present at each of the table sets on the raised area of the patio (at least one table and or chair and or cushion in each group had bird feces present)., Proper cleaning and sanitizing of the surfaces is to be completed.,
6 violations
A bucket of Quat sanitizer solution at the bar was measured to be at 10ppm. A fresh 200ppm solution was prepared during inspection., , Ensure the required 200ppm is maintained at all times.
1. An improper scoop with no handle was found embedded inside a dry storage bin containing pepper. The staff present removed the scoop during inspection., , Please ensure proper scoops with handles are used to portion food items in the facility to prevent food contamination. , , 2.Bottles containing juice and syrup were stored inside the ice sink at the bar. The staff present removed the bottles during inspection., , To prevent contamination of ice, please ensure such bottles are always stored separately.
Thermometers were not observed in two line/prep coolers (at the cooking line and back food prep area) and a True cooler in the facility., , Please ensure the coolers are supplied with functional thermometers.
4 violations
***There were wet inserts nested and not being air dried properly before being put away
July 12, 2023, Currently the balcony was not set up or in use. , Area will be checked on a Friday (when the area was in use)., Jun 8 2023, ***Bird feces was present in the dining area on the patio. There were bird droppings present at each of the table sets on the raised area of the patio (at least one table and or chair and or cushion in each group had bird feces present)., Proper cleaning and sanitizing of the surfaces is to be completed.,
***There were soiled squeeze bottles present in the clean equipment area. Equipment is to be physically cleaned before sanitizing or the sanitizing may not be effective. There was a build up of food on the inside of some of the squeeze bottles and in the lids. There were paper labels present on the squeeze bottles which could prevent the sanitizer from coming into contact with the surface.
4 violations
***There were inserts stored wet without being allowed to air dry. Ensure equipment is allowed to air dry before being put away. Nested wet inserts were spread out during the inspection to allow air drying.
July 12, 2023, Currently the balcony was not set up or in use. , Area will be checked on a Friday (when the area was in use)., Jun 8 2023, ***Bird feces was present in the dining area on the patio. There were bird droppings present at each of the table sets on the raised area of the patio (at least one table and or chair and or cushion in each group had bird feces present)., Proper cleaning and sanitizing of the surfaces is to be completed.,
***There was a single service container being used as a scoop in a bulk food container. Removed by the manager and discarded during the inspection.
Beef was observed thawing in cold standing water. The operator was instructed to follow proper thawing procedures, as standing water eventually reaches room temperature and can expose the product to unsafe conditions. The operator immediately turned on the cold‑water tap to ensure continuous flow. PHI provided the operator with documentation outlining approved thawing methods via email.
Cooked rice on the cooling rack measured 20°C using an infrared thermometer, indicating that the product was not cooling within required time–temperature limits. Cooling requirements specify that food must cool from 60°C to 20°C within 2 hours, and from 20°C to 4°C within the next 4 hours. The operator moved the rice to the cooler upon request to support rapid cooling. Education was provided regarding proper cooling procedures and the risks associated with time–temperature abuse
The cooler’s top compartments were measured at 13°C using an infrared thermometer, while the temperatures underneath were within the acceptable range. The operator was advised to keep the lid closed during slower periods to help maintain consistent temperatures across all compartments. The operator complied and closed the lid as requested.
Repeated violation:, , 2026‑05‑19: Dishes were observed stacked while still wet, indicating they had not been allowed to air‑dry completely before storage. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices., , ***2025-05-20: There were wet inserts present that had not been allowed to air dry before being stacked. They were currently having various staff responsible for the dishwashing but were trying to hire a regular dishwasher.
No soap was available at the staff washroom handwashing sink. The operator was advised to restock the soap and ensure that all required supplies are consistently available to support proper sanitary handwashing and drying options.
Quats test strips were found expired (Exp: Aug 01, 2025), and Iodine test strips were also expired (Exp: Feb 2025). The operator was advised to obtain valid test strips to ensure accurate sanitizer concentration verification. Replacement test strips were ordered during the inspection, and proof of purchase was provided to the PHI.
A valid food handling permit was not observed to be displayed within the facility. The operator was advised to post the permit in a location that is easily visible to the public, as required. The operator currently holds a valid permit, which is effective until September 30, 2026.
It was observed that the operator lacks knowledge of the proper cleaning procedure for the meat slicer. The operator omitted the second step, which involves using an approved soap or detergent before the sanitization step. Education was provided on-site, and a document outlining the cleaning and sanitizing procedure was emailed to the operator.
The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
Black debris and buildup were noted along the seam between the dishwashing sink and the wall. The area requires thorough cleaning and regular maintenance to prevent microbial growth and contamination. The operator was advised to clean and sanitize the affected area and maintain it in a clean condition.
***The glass washer on the main floor closer to the main entrance had no measurable iodine sanitizer present in the rinse water.
***The supply of clean dry inserts was observed and there were cracked/damaged plastic inserts present. They were removed during the inspection.
***The inserts were not begin allowed to air dry prior to being stacked. Proper dishwashing procedures require dishes to be allowed to air dry before being put away., ***The inserts were not being allowed to air dry before being stacked.
***Glass washers were being inappropriately used for dishes/utensils. Ensure manufacturers instructions are followed, glasswashers are to be used for glasses. Non glasses were removed to the bus pan for proper washing and sanitizing in the main dishwasher.
***There were broken/cracked inserts being stored with the clean inserts. Broken/cracked inserts have surfaces that cannot be effectively cleaned and sanitized. They were removed by the staff during the inspection.
***There were soiled inserts (with paper stickers present) stored in with the usable inserts.
***There were damaged/broken inserts stored in with the usable inserts.
***There were no iodine test strips located by the staff at the time of inspection. Glasswashers are to be checked regularly to ensure that the glasses are being properly sanitized between uses.
***There were small flying insects observed during the inspection in the kitchen and dish washing areas. Ensure vermin are eliminated.
***there were broken/damaged inserts in the ready to use inserts. Bacteria can be present in the uncleanable/rough and cracked areas of the inserts. Manager removed them and discarded.
***The main floor glasswasher was not sanitizing the glasses. There was no measurable sanitizer present in the rinse water. Manager indicated a report person would be out tomorrow morning to correct.
***There was a build up of dirt/debris present on the non food contact surfaces (handles, walls, control for the hand sink etc). Ensure thorough cleaning is done and maintained.
Dec 18, 2023, *** The balcony was not in use. Area will be checked when in use. , July 12, 2023, Currently the balcony was not set up or in use. , Area will be checked on a Friday (when the area was in use)., Jun 8 2023, ***Bird feces was present in the dining area on the patio. There were bird droppings present at each of the table sets on the raised area of the patio (at least one table and or chair and or cushion in each group had bird feces present)., Proper cleaning and sanitizing of the surfaces is to be completed.,
Two chopping boards (white and green) were not smooth and easy to clean. The chopping boards were pitted with lots of grooves. , , The kitchen manager removed the chopping boards during inspection. Other chopping boards (with different colors, white and green inclusive) were observed to be in good condition and can be used.
Clean utensils such as insert covers were stored in unclean storage containers. , , Wash and sanitize the storage containers including the utensils.
***There were damaged plastic inserts stored on the shelving. Some were discarded during the inspectioin.
***There were soiled squeeze bottles present in the clean equipment area. Equipment is to be physically cleaned before sanitizing or the sanitizing may not be effective. There was a build up of food on the inside of some of the squeeze bottles and in the lids. There were paper labels present on the squeeze bottles which could prevent the sanitizer from coming into contact with the surface.