BobaBoy
20013 Lessard Road NW Edmonton AB T6M 1L9 · Food - General
Inspection summary
BobaBoy has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 8, 2024. The most recent inspection, on February 19, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on February 11, 2026. 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 once on November 12, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on February 11, 2026. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer with QUAT claim being used. No DIN was available on the bottle. Not suitable as a no-rinse sanitizer for food contact surfaces based on label. The chemical concentration did not match the test strips color reference chart. Please use an approved sanitizer. Follow manufacturer's instructions. Maintain QUAT sanitizer concentration at 200 ppm.A guide on approved sanitizers will be provided in the closing comments section of this report and through email.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Tapioca pearl procedures were not available for review. The operator indicated that tapioca pearls sometimes sit at room temperature all day. No label to indicate discard times was available on the container holding tapioca pearls. Please submit a Time as a Public Health Control Application if you plan to leave out pearls for >2hrs.A link to the Time as a Public Health Control Application and information document will be provided in the closing comments section of this report and through email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer with QUAT claim being used. No DIN was available on the bottle. Not suitable as a no-rinse sanitizer for food contact surfaces based on label. The chemical concentration did not match the test strips color reference chart. Please use an approved sanitizer. Follow manufacturer's instructions. Maintain QUAT sanitizer concentration at 200 ppm.A guide on approved sanitizers will be provided in the closing comments section of this report and through email.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Tapioca pearl procedures were not available for review. The operator indicated that tapioca pearls sometimes sit at room temperature all day. No label to indicate discard times was available on the container holding tapioca pearls. Please submit a Time as a Public Health Control Application if you plan to leave out pearls for >2hrs.A link to the Time as a Public Health Control Application and information document will be provided in the closing comments section of this report and through email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tapioca pearls on a back counter were measured at 13C. Do not leave foods out at room temperature for more than 2 hours. Keep high-risk foods below 4C or above 60C. Discard any high-risk foods left between 4C and 60C for more than 2 hours. The pearls were then placed in the cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test papers required to ensure sanitizer being made and maintained at 200PPM.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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