Boardwalk Burgers & Lava Grill
5420 49 Avenue Whitecourt AB T7S 1P3 · Food - General
Inspection summary
Boardwalk Burgers & Lava Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 8, 2025. The most recent inspection, on September 25, 2026, recorded 4 infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 25, 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 3 times across 2 separate inspections, most recently on September 25, 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?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 2 times across 2 separate inspections, most recently on September 25, 2026. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.
3 inspections
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) It was observed that chlorine sanitizer was being pumped into the reservoir but the concentration when mixed with the water was approximately 25ppm. The minimum required concentration in the reservoir is 50ppm chlorine to ensure adequate sanitizing. As the machine appears to be pumping chlorine, it is possible that the bucket of sanitizer solution is old and some chlorine may have dissipated, making the concentration in the bucket less. Please try to replace the chlorine solution, prime the machine and see if this impacts the concentration of chlorine in the reservoir after the cycle is done.Note: Chlorine must be manually added to the reservoir until the machine is fixed and capable of producing an adequate concentration when connected to the sanitizer solution.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1) A spray bottle labelled as containing a QUAT solution was in use in the kitchen. The spray bottle was observed to contain vinegar, not QUAT.Breakfast room attendant educated about using a food contact surface sanitizer in the kitchen and cafe. They were also asked to ensure all solutions are properly labeled.
- 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) Grout between tiles around the mechanical dish sanitizer is broken or wearing. Please re-grout this area to ensure it remains cleanable and so that food particles don't get trapped in the void space.2) Some wall tiles are missing near the dish sanitizing area. Please replace these tiles so that the wall is smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There is an accumulation of food debris and other kitchen debris behind the stainless-steel coolers in the back of the kitchen. Please clean this area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Soap and water in a spray bottle were being used for surfaces a time of inspection. Please ensure a food-grade sanitizer is used on all surfaces and clean-in-place equipment.General Manager filled a spray bottle with QUAT solution at time of inspection. Please ensure this product continues to be used for sanitizing in the kitchen and seating area and is refilled as necessary.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1) A number of spray bottles with liquid in them were observed in the kitchen.Please ensure all spray bottles are labeled with contents to prevent potential contamination or misuse of chemical.
- 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) Grout between tiles around the mechanical dish sanitizer is broken or wearing. Please re-grout this area to ensure it remains cleanable and so that food particles don't get trapped in the void space.2) Some wall tiles are missing near the dish sanitizing area. Please replace these tiles so that the wall is smooth and cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions