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Boardwalk Fries Burgers Shakes

1 - 1301 8 Street SW Airdrie AB T4B 3Y2 · Food - General

Official record from Alberta →

Inspection summary

Boardwalk Fries Burgers Shakes has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 2, 2026. The most recent inspection, on April 22, 2026, found no infractions.

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

  • 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 April 15, 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 once on April 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on April 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 2 separate inspections, most recently on April 15, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared to use during operation. Staff prepared a QUAT sanitizer at 200ppm during inspection. Keep sanitizer available and clean food-contact surfaces regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Repeat ViolationPrep cooler temperature was measured at 11 degrees Celsius. Staff adjusted the temperature setting, but no change in temperature was observed. No temperature monitoring records were available. Staff discarded all perishable food items that were stored in the prep cooler. Keep all potentially hazardous foods either at or below 4 degrees Celsius, or at or above 60 degrees Celsius. Otherwise, discard all foods after 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *** Repeat ViolationHand wash station in the food preparation area by the walk-in cooler was not supplied with paper towels. The paper towel dispenser is in disrepair. Staff placed a new roll of paper towels on the shelf. Repair paper towel dispenser and keep all hand sinks supplied with liquid soap and paper towels.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility operator has not completed food safety training, while staff onsite has a valid food safety training certificate. Complete food safety training and provide a copy of the certificate to district PHI.Update (April 15, 2026): Facility operator still has not completed food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood filters have been installed and are kept in clean condition.***Outstanding itemHand wash station by the grill area has damaged caulking. Replace caulking to protect wall surface from water damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler is not able to keep temperature below 4 degrees Celsius. Repair cooler and do not store any perishable foods in this cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Men's bathroom is out of order due to toilet plumbing issue. Repair toilet and ensure that dine-in customers have access to the bathroom facilities.Update (April 15, 2026): Bathroom facility remains out of order.
  3. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was measured at 9 degrees Celsius. Operator stated that the temperature setting was adjusted to higher temperature due to frosting issues for vegetable items stored inside. Temperature monitoring logs were kept up to date. Operator readjusted the setting to lower temperature, and the cooler was measured at 2 degrees Celsius.Keep all cooler units at temperature at or below 4 degrees Celsius at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station in the food preparation are by the walk-in cooler was missing paper towels and liquid soap. Operator placed new paper towels and refilled soap dispenser during inspection.Keep all hand sinks supplied with liquid soap and paper towels.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility operator has not completed food safety training, while staff onsite has a valid food safety training certificate. Complete food safety training and provide a copy of the certificate to district PHI.
    • 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. Exhaust hood filters were removed for washing, leaving the inner surface with grease build-up exposed. Install hood filters once cleaning is complete. Complete routine cleaning of filters outside of the operating hours so that the hood filters are in place during food preparation.2. Hand wash station by the grill area has damaged caulking. Replace caulking to protect wall surface from water damage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Men's bathroom is out of order due to toilet plumbing issue. Repair toilet and ensure that dine-in customers have access to the bathroom facilities.

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