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Boca Loca

120 - 3903 99 Street NW Edmonton AB T6E 6M2 · Food - General

Official record from Alberta →

Inspection summary

Boca Loca has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on January 28, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on June 6, 2024. 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 8 times across 3 separate inspections, most recently on July 4, 2024. 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 5 times across 3 separate inspections, most recently on July 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on June 7, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 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 front kitchen handsink was leaking at the drain line, please repair, the dishwasher may also be leaking, please investigate if it is a leak or the screen over splashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- The exhaust hood filters had a build up of grease and dust. Please remove these and clean them to prevent build up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-cleaning required: canopy filters and the ceiling around ceiling diffusers.
  5. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- front handsink was missing paper towel
    • 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 front kitchen handsink was leaking at the drain line, please repair, the dishwasher may also be leaking, please investigate if it is a leak or the screen over splashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **- It was noted that the dishwasher was either tripping a breaker, was not receiving enough power to function, or the electrical going into the dishwasher is dysfunctional.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- The exhaust hood filters had a build up of grease and dust. Please remove these and clean them to prevent build up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-cleaning required: all shelves, all cook equipment, every interior of every cold holding unit (coolers).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-cleaning required: canopy filters and the ceiling around ceiling diffusers.
  6. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- dishwasher rinse cycle contained no detectable level of sanitizer (0 ppm of Chlorine)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- front handsink was missing paper towel
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **- It was noted that the dishwasher was either tripping a breaker, was not receiving enough power to function, or the electrical going into the dishwasher is dysfunctional.
    • 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 front kitchen handsink was leaking at the drain line, please repair, the dishwasher may also be leaking, please investigate if it is a leak or the screen over splashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-cleaning required: all shelves, all cook equipment, every interior of every cold holding unit (coolers).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- The exhaust hood filters had a build up of grease and dust. Please remove these and clean them to prevent build up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-cleaning required: canopy filters and the ceiling around ceiling diffusers.

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