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AG Foods Boyle

5127 4 Street Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

AG Foods Boyle has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 14, 2025. The most recent inspection, on May 13, 2026, recorded 5 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 5 times across 3 separate inspections, most recently on May 13, 2026. 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 4 times across 3 separate inspections, most recently on May 13, 2026. 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 6 times across 3 separate inspections, most recently on May 13, 2026. 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on November 4, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli/Bakery:Foods in the open cooler under the hot foods unit is measured to be at 9.1-11.6 degrees Celsius on the right side of the compartment.Ensure that foods are not placed in this compartment until the refrigeration unit can be repaired, and foods are maintained at or below 4 degrees Celsius. Advised staff to discard the cooked breaded chicken packs, pepperoni snack trays and roasted potato packs. Facility manager is advised not to place any perishable foods in this compartment until the temperature could be verified by the health inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the open cooler under the hot holding unit.A thermometer must be placed in the cooler to monitor the temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Meats:There isn't a flow of dirty to clean dishes around the dish washing sinks. Dishes are washed in the first compartment and rinsed with sanitizer and then placed to dry back on the platform before the sink compartment used for washing dirty dishes. There must be a flow of dirty dishes to clean from one side to the other where dirty dishes are placed near the wash sink, washed and rinsed in the first compartment, soaked in QUAT sanitizer in the second compartment followed by drying on the platform above the sanitizing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli/Bakery:1.A tile under a shelve in the walk-in fridge is noted to be broken off the floor.2.The doors of the cabinets above the dishwashing sinks is noted to be wearing away at the bottom edge and is no longer smooth and easily cleanable.1-2.The indicated areas must be repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli/Bakery:1.The outside areas of cabinets have food spatter.2.Bread rack is noted to have food debris buildup.1-2.The indicated areas must be cleaned and maintained clean.Meats:The outside areas of all cabinets and the drawers near the dishwashing sink area in the back are noted to have buildup of grime and food debris.Ensure that the cabinets and drawers are cleaned and sanitized.General Store Area:The back area freezer floors have buildup of debris and ice.Ensure that the floors of the freezer are cleaned.
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli/Bakery:Foods in the open cooler under the hot foods unit is measured to be at 9.1-11.6 degrees Celsius on the right side of the compartment.Ensure that foods are not placed in this compartment until the refrigeration unit can be repaired, and foods are maintained at or below 4 degrees Celsius. Advised staff to discard the cooked breaded chicken packs, pepperoni snack trays and roasted potato packs. Facility manager is advised not to place any perishable foods in this compartment until the temperature could be verified by the health inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the open cooler under the hot holding unit.A thermometer must be placed in the cooler to monitor the temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Meats:There isn't a flow of dirty to clean dishes around the dish washing sinks. Dishes are washed in the first compartment and rinsed with sanitizer and then placed to dry back on the platform before the sink compartment used for washing dirty dishes. There must be a flow of dirty dishes to clean from one side to the other where dirty dishes are placed near the wash sink, washed and rinsed in the first compartment, soaked in QUAT sanitizer in the second compartment followed by drying on the platform above the sanitizing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli/Bakery:1.A tile under a shelve in the walk-in fridge is noted to be broken off the floor.2.The doors of the cabinets above the dishwashing sinks is noted to be wearing away at the bottom edge and is no longer smooth and easily cleanable.1-2.The indicated areas must be repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli/Bakery:1.The outside areas of cabinets have food spatter.2.Bread rack is noted to have food debris buildup.1-2.The indicated areas must be cleaned and maintained clean.Meats:The outside areas of all cabinets and the drawers near the dishwashing sink area in the back are noted to have buildup of grime and food debris.Ensure that the cabinets and drawers are cleaned and sanitized.General Store Area:The back area freezer floors have buildup of debris and ice.Ensure that the floors of the freezer are cleaned.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Deli/Bakery:1.A sanitizer solution is not available.2.A dirty cleaning cloth is noted resting on top of the wall separating the food prep counter on each side.1.Ensure that a QUAT or chlorine bleach sanitizer solution is made available at all times. Staff made QUAT sanitizer solution available in a spray bottle during the inspection.2.Cleaning cloths must be stored in a sanitizer solution and replaced when dirty. Cleaning cloth is replaced during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Deli/Bakery:1.A staff is instructed to change gloves after adjusting a beard net multiple times while handling food. The staff put on new gloves without washing hands. 2.A staff is observed going to the washroom while wearing an apron.1.Staff must remove gloves after touching face or clothes and must wash hands before wearing new gloves. 2.Staff must remove aprons before going to the washroom, outside or going on a break.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli/Bakery:Cooked foods in the hot holding unit are not protected with a proper sneeze guard/cover and is fully open on one side.Ensure that the foods have proper covers or shield on the hot holding unit to prevent customer contamination of foods. Manager is instructed to remove foods from the open display compartment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli/Bakery:Foods in the open cooler under the hot foods unit is measured to be at 8.1-12 degrees Celsius on the right side of the compartment.Ensure that foods are not placed in this compartment until the refrigeration unit can be repaired, and foods are maintained at or below 4 degrees Celsius. Manager is instructed to discard some foods such as packages of Ravioli, humus and some other dips that were measured to be at the above temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Deli/Bakery:The dishes do not appear to be sanitized prior to being placed to dry. Dishes are soaked in soap and water in the first sink compartment, washed and then rinsed in the second compartment.Dishes must be washed in the two compartment sink as follows:a.Keep the first compartment drained and wash and scrub dishes in this compartment followed by rinsing with clean water. b.Fill the second compartment with 200 ppm QUAT sanitizer and soak clean and rinsed dishes in sanitizer for 2 minutes, ensuring that all dishes are fully submerged in sanitizer solution.c.After sanitizing, place dishes on a dish drying rack to air dry.Meats:1.There isn't a flow of dirty to clean dishes around the dish washing sinks. Dishes are washed in the first compartment and rinsed with sanitizer and then placed to dry back on the platform before the sink compartment used for washing dirty dishes. 2.Dishes are being rinsed with sanitizer in the second sink and not soaked in a sanitizer solution.1.There must be a flow of dirty dishes to clean from one side to the other where dirty dishes are placed near the wash sink, washed and rinsed in the first compartment, soaked in QUAT sanitizer in the second compartment followed by drying on the platform above the sanitizing sink. 2.Ensure that dishes are soaked in QUAT sanitizer for a minimum of 2 minutes after the washing and rinsing steps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli/Bakery:1.A tile under a shelve in the walk-in fridge is noted to be broken off the floor.2.The door of the cabinets above the dishwashing sinks is noted to be wearing away at the bottom edge and is no longer smooth and easily cleanable.1-2.The indicated areas must be repaired to be smooth and easily cleanable.Meats:The floors are wearing away and the area under the door to the fridge is noted to be in disrepair and is no longer smooth and easily cleanable.Ensure that the floors are repaired to be smooth and easily cleanable.General Store Area:The lights of the walk-in freezer in the back is noted to be malfunctioning and is very dim.Ensure that the lighting in the freezer is improved to allow visibility for cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli/Bakery:1.The outside areas of cabinets have food spatter.2.Bread rack is noted to have food debris buildup.3.The walk-in cooler floors have heavy dirt buildup.1-3.The indicated areas must be cleaned and maintained clean.Meats:1.The walls along the entire department from the door to the dishwashing sinks is observed to have buildup of grime.2.A cabinet storage unit near the door is noted to be cluttered.3.The outside areas of all cabinets and the drawers near the dishwashing sink area in the back are noted to have buildup of grime and food debris.General Store Area:The back area freezer floors have buildup of debris and ice.Ensure that the floors of the freezer are cleaned.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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