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ALPAC Cafeteria

684009 Range Road 195 Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

ALPAC Cafeteria has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on June 3, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on June 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on June 3, 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 across 2 separate inspections, most recently on April 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drawers in the kitchen are covered and taped with a plastic that is wrinkled and is not smooth and easily cleanable. Ensure that that drawers and cabinets are not covered with materials that are not smooth and easily cleanable. Tape must not be used on the surface of any drawers or cabinets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The handles and outside areas as well as the inside areas of the ovens have buildup of grease and food debris. 2.Floors beside the ice machine and in the corner window area under the cabinets is noted to have buildup of dirt and grime. 3.The high touch areas and the surfaces of the cabinet doors are noted to have buildup of grime and grease.4.The outside door areas of the freezer beside the ice machine and the chest freezer in the storage area have buildup of dirt and grime. 5.Floors in the storage area by the entrance are noted to have grime and dirt buildup. 1-5. Ensure all the indicated areas are cleaned and sanitized.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth is draped over the bleach sanitizer container. Cloths must be stored inside of the bleach sanitizer container. The cloth was placed inside the container by the health inspector, during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are sitting on counters around the food prep areas.Cleaning cloths must be stored inside the bleach sanitizer container and replaced when they become dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.A pan and a pot of hollandaise sauce is stored on the counter and are measured to be at 30 degrees Celsius. Staff advised that the sauce was stored there for over 3 hours.2.Raw shelled eggs are stored in a container on the counter and are measured to be at 20 degrees Celsius. Staff advised that the eggs are stored on the counter at room temperature for over 2 hours. 1.Cooked foods must be cooled and stored either in the cooler at or below 4 degrees Celsius or held warm at or above 60 degrees Celsius. Staff are instructed to discard the hollandaise sauce during the inspection. 2.Raw shelled eggs must be stored in a cooler at or below 7 degrees Celsius. Staff are instructed to discard the eggs during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Drawers in the kitchen are covered and taped with burger wrappers and have buildup of grease and debris. 2.cabinets are noted to be covered with cardboard boxes under pots and equipment.1-2. Ensure that that drawers and cabinets are not covered with materials that are not smooth and easily cleanable. Trays can be used in drawers to hold utensils.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are sitting on counters around the food prep areas.Cleaning cloths must be stored inside the bleach sanitizer container and replaced when they become dirty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs are noted to be hanging from the oven handle under the gridle where they are in contact with the oven door and could potentially become contaminated.Ensure that tongs are stored in a proper container on the counter to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.A couple of containers of leftover mushroom soup are placed in the microwave. Staff advised that the soup is left in the microwave to be re-heated if anyone ordered them. 2.The temperatures on a couple of freezers are noted to be ~-5 to -8 degrees Celsius. Staff are recording temperatures at these levels on log sheets and do not appear to know what the temperature of freezers and fridges are supposed to be at.3.A container of raw burgers is observed to be stored on the counter at room temperature. Staff advised that they had placed the container there ~30 min ago and burgers are stored there until they are cooked and served.1.Ensure that any leftover portions of food such as soup are kept in a hot holding unit at 60 degrees Celsius or placed in the fridge at 4 degrees Celsius. Any foods cooled must be reheated again to 74 degrees Celsius.2.The freezer temperatures must be adjusted to be -15 to -18 degrees Celsius. 3.Burgers must be placed in the cooler until they can be cooked and served and not stored on the counter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Drawers in the kitchen are covered and taped with burger wrappers and have buildup of grease and debris. 2.cabinets are noted to be covered with cardboard boxes under pots and equipment.1-2. Ensure that that drawers and cabinets are not covered with materials that are not smooth and easily cleanable. Trays can be used in drawers to hold utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside and outside areas of the freezer next to the ice machine have buildup of debris and grime.Ensure that the freezer is cleaned and sanitized.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Customer single use containers are stored in a cardboard box that is not easily cleanable.Ensure that all food contact containers and utensils are stored in original containers on a surface or in a container that is non-absorbent, smooth and easily cleanable. Staff removed containers out of the cardboard box during the inspection.
  5. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that bleach or QUAT sanitizer at 200 ppm is made available at all times. Operator prepared a bleach solution at 200 ppm during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A dishwasher thermometer is not available to measure temperatures. A thermometer with a max/min setting must be obtained for measuring dishwasher sanitizing temperature to ensure a temperature of 71 degrees Celsius at the dish level is obtained.
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