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Board 'n' Barrel - NTH-1460

9610 94 Street Peace River AB T8S 1J2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Board 'n' Barrel - NTH-1460 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on September 12, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on September 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on September 12, 2026. 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 4 separate inspections, most recently on May 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on October 17, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth stored on top of sanitizer bottle. Cleaning clothes must be stored in a sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Windex bottles have been used for soap and water, and other chemical solutions. Some bottles were not labeled. Chemical solutions must be labelled, Bottles that are designed for reuse must be used, discontinue the reuse of windex bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was held at room temperature in a large cambro in the sink. Gravy temperature was at 60C so the operator was instructed to place in a cooler, with frequent stirring to rapidly cool to 4C. The gravy must be reheated to 74C and then stored at 60C for service. Onions cooked in oil were measured to be 42C in the hot holding unit. Operator removed the onions and rapidly reheated to 74C. The unit temperature was increased to maintain the onions at 60C or higher.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer solution or sanitizer concentrate was available on the mobile food facility at the time of the inspection while food handling was occurring.The operators purchased a container of unscented bleach and made it available while operating at the event.Ensure that a sanitizer solution is made and available prior to food handling commencing for the day, and that bulk sanitizer concentrates are always available in the mobile during periods of operation.
  4. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • Fire extinguisher near the driver's seat has not been serviced in over a year. Fire extinguisher must be serviced or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt in the corners and some harder to reach areas.
  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light cover on one of the LED strip lights is no longer secure. Tape is used to hold the cover up. Have the light repaired or replaced so that the cover can stay up without the use of tape. The repaired light must be cleanable.
  6. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light cover on one of the LED strip lights is no longer secure. Tape is used to hold the cover up. Have the light repaired or replaced so that the cover can stay up without the use of tape. The repaired light must be cleanable.
  7. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was turned off at the beginning of the inspection. Ensure hat and cold running water is available at all times food is being prepared and served.
    • 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. Sink taps are not working correctly. 2. Back door is bolted shut and the window covered by wood due to a break-in. 1. Sink taps must be repaired or replaced.2. Damage to the unit must be repaired so that the interior surfaces are smooth, non-permeable to moisture and can be effectively cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records were last updated on July 24, 2023. Cleaning records must be re-started and kept up to date. 6 months of records should be available when requested.

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