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Boardwalk Retirement Community - Food

3520 31 Street NW Calgary AB T2L 2A4 · Food - General

Official record from Alberta →

Inspection summary

Boardwalk Retirement Community - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on September 3, 2026, recorded 6 infractions.

3 of 9 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: Food temperature control, Cleaning and sanitizing and Pests.

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 4 times across 4 separate inspections, most recently on May 1, 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 2 times across 2 separate inspections, most recently on July 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 2 separate inspections, most recently on September 3, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 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?

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.

9 inspections

  1. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dishwashing staff was not removing gloves and washing hands between loading and unloading the dishwasher. Please ensure cleaned and sanitized items are handled with clean hands. Remind staff to wash hands between doffing and donning gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An insert container of food and roll of aluminum foil was balanced on top of a prep sink. This practice increases the risk of food contamination when the sink is used. Please store foods in a safe manner (corrected).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Mouse droppings were noted on shelves and on floor under shelves in the rear storage room. Please clean and sanitize areas contaminated by droppings.2) Flies were present in the rear storage room and there were no means for their control. Please remove the flies.
    • 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) There was spray foam used along the baseboard in the corner under the dishwashing sinks. It is very difficult to properly clean spray foam. Please remove spray foam and repair with material that promotes easy cleaning.2) The floor tiles along the baseboard in the rear storage room and near the back door were cracked. Please repair so area is smooth, nonporous to moisture, and easy to clean.3) A portion of the wall in the staff bathroom was water damaged. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inspector observed a pen and container of test strips inside in a box of clean dishes across from the dishwasher. A clean dish inside the container was visibly soiled from items stored on top of it. Please do not store miscellaneous items on clean dishes. Please re-wash dishes in container (corrected).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris under equipment and in hard-to-reach areas in the kitchen and in the walk-in cooler. Please clean.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coffee creamers were left on dining tables at room temperature after lunch service and staff stated they would be placed back into cooler at 4PM. Creamers would be taken back out for dinner time and unused creamers placed back into cooler after meal service. PHI was on site at approx. 2:30PM and creamers were temp abused (all destroyed). Please store cold perishable foods at or below 4C. Creamers stored out at room temp at any time must be consumed within 2 hours or discarded after 2 hours.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken stored in the prep line cooler insert measured 18C (destroyed). Staff advised chicken was cooked in morning. Please ensure perishable foods are quick-cooled and stored directly in cold table (not stacked on top of an empty insert container). Maintain cold perishable foods at or below 4C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Toilet paper roll was not stored in the dispenser in the staff bathroom. Please place toilet paper roll in dispenser to avoid direct handling between staff.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer from automatic dispenser measured 100 ppm. Please manually prepare 200 ppm concentration until dispenser can be recalibrated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of take-out pasta were stored at room temp and measured 48C. Pasta was delivered for dinner which was being served during time of inspection and staff stated pasta was received just recently. Please ensure hot foods are stored at or above 60C. Staff placed pasta into oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean insert containers on a rack were stored directly next to a garbage container and hand washing sink. Please install a smooth, washable barrier between.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure that you have proper test strips to test the sanitizer solution; there were not QUATS test strips to test the QUATS sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure that vent in the mop sink is cleaned and repaired if needed.Ensure that the area under the lights in the walkin cooler has been cleaned.Repair/ Clean the grease trap cover.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Expo dessert refrigerator measured at 15C at time of inspection. Ensure that all cold holding is under 4C 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?
      • No paper towels and hand soap were available at the dishwashing handsink station. Supply all sinks with soap and paper towel at all times.

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