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Boots and Barrels Sports Bar

4920 47 Avenue Innisfail AB T4G 1N8 · Food - General

Official record from Alberta →

Inspection summary

Boots and Barrels Sports Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on September 15, 2026, found no infractions.

4 of 10 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 2 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 3 times across 3 separate inspections, most recently on March 12, 2025. 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 3 separate inspections, most recently on June 11, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on November 24, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 19, 2023. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in sanitizer bucket was measured at 50 ppm concentration. After the conversation with staff, new solution was made with 100 ppm concentration.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution used as sanitizer in the kitchen area measured at 25ppm of chlorine.**Please ensure chlorine-based sanitizers are maintained at 100-200ppm.-The kitchen staff replaced the solution during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff were not able to demonstrate test strips for surface sanitizing solutions. A quat sanitizer is used at front of house and bleach sanitizer is used in the kitchen. Provide and make available test strips for all sanitizing solutions used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in the bulk flour container. Scoops must not be stored inside bulk food containers.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3. The interior of the ice machine had staining and dirt on the sides along with loose silicon hanging above the ice. Thoroughly clean the interior of the ice machine and remove any debris or loose silicon.
  9. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Single use paper towel was not held in a dispenser in the bar area. Provide a dispenser for the paper towel in the bar area.Hand sinks in kitchen and the bar were accessible, stocked and operational.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A storage shelf unit was wrapped in plastic. All surfaces must be smooth and easily cleaned. Remove the saran wrap plastic from the shelving unit.2. The ice machine was missing the front cover, which could allow debris to enter the ice chest. Replace the ice machine cover.3. The interior of the ice machine had staining and dirt on the sides along with loose silicon hanging above the ice. Thoroughly clean the interior of the ice machine and remove any debris or loose silicon.
  10. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw eggs were stored on the top shelf in the cooler. The raw eggs were moved to the lower shelf during the inspection.Foods were observed to be stored, covered and organized in a manner to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Single use paper towel was not held in a dispenser in the bar area. Provide a dispenser for the paper towel in the bar area.Hand sinks in kitchen and the bar were accessible, stocked and operational.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. The food handling permit was out of date. Post a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A storage shelf unit was wrapped in plastic. All surfaces must be smooth and easily cleaned. Remove the saran wrap plastic from the shelving unit.2. The ice machine was missing the front cover, which could allow debris to enter the ice chest. Replace the ice machine cover.3. The interior of the ice machine had staining and dirt on the sides along with loose silicon hanging above the ice. Thoroughly clean the interior of the ice machine and remove any debris or loose silicon.

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