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Bo's Bar and Stage

D6 - 2310 50 Avenue Red Deer AB T4R 1W5 · Food - General

Official record from Alberta →

Inspection summary

Bo's Bar and Stage has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on September 15, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on August 25, 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 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 3 times across 2 separate inspections, most recently on February 4, 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 August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 11 times across 7 separate inspections, most recently on February 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 4 separate inspections, most recently on August 25, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please purchase new test strips.
    • 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?
      • Please provide updated pest control records for the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Valid food safety training certificates are required for staff members. Follow-up will be conducted to verify compliance.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The true line fridge and freezer had food containers that were observed without covers. Onsite staff covered them when asked. Please ensure that all food containers are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation coolers closest to the kitchen entrance measured 3.6 C underneath, and 7.0 C on top. Upon consulting with the kitchen staff, it was determined that the temperature control knob was accidentally turned to a warmer setting. After resetting the knob to a colder setting, the top part of the unit was able to maintain a temperature of 4 C or below. Please ensure that the knob remains on the cold setting.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces by the grill station measured to be 14 C. The staff indicated that the sauces were made in the morning. When asked a staff member threw out the item when advised.Please ensure that food is not being left out at room temperature for more than 2 hours. Harmful bacteria's, viruses and fungi can grow rapidly at room temperature without proper refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and iodine test strips were unavailable or expired. Please purchase new test strips. Follow-up will occur to ensure that the purchase has been completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up in the grilling station. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in Cooler: 2.4CWalk-in Freezer: -22CTrue Cooler (glass doors): 2.4CGravy Hot Holder: 61.7CAtosa Cooler: 1.7CHabco Freezer: -17CTrue Upright: 3.8CBlack-doored Prep: 4.9CPrep Cooler near fryers: 3.3CBar Coolers: 2.9C; 3.4C; 0.6C; 2.4CPrep Cooler near oven: 7.4CThe prep cooler across from the oven on the cookline was at 7.4C which is too warm. Staff are aware of the issue and a tech has been contacted. Please ensure that high-risk foods are not stored in this unit until it has been repaired and can maintain a temperature of 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen and bar area were clean but the following areas need some work:1- The floor under the fryers and grills has a build up of grease. Please give this area a thorough cleaning.2- The bottom of the glass-doored True cooler has food debris building up. Please give this area a cleaning.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-made nacho chips baskets observed stack on top of each other on the shelf below dusty fan. Please cover chips or remove from this storage space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel dispensers observed not available in the staff washrooms.2) Please repair hand sink faucet in staff washroom.
    • 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?
      • Violation remains outstanding (June 16, 2025): ** Sunlight was observed coming from the back door the facility. Please repair the back door to ensure that it is vermin-proof.Gap noticed below the back door as well, by the ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Violation remains outstanding (June 16, 2025): **Ice machine interior observed requiring deep cleaning. Please remove all the ice prior to deep clean to prevent contamination. Use clean in place method (soap, rinse, sanitize) for items that cannot be removed. Removable parts may be washed and sanitized in the mechanical dishwasher or three-compartment sink. Please follow the manufacturer's instructions for effective cleaning.
  6. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-made nacho chips baskets observed stack on top of each other on the shelf below dusty fan. Please cover chips or remove from this storage space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel dispensers observed not available in the staff washrooms.2) Please repair hand sink faucet in staff washroom.
    • 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?
      • Violation remains outstanding (June 16, 2025): ** Sunlight was observed coming from the back door the facility. Please repair the back door to ensure that it is vermin-proof.Gap noticed below the back door as well, by the ice machine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation remains outstanding (June 16, 2025): **The countertops of the food area were in disrepair.Please ensure countertops are smooth, durable, impervious to moisture, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Violation remains outstanding (June 16, 2025): **Ice machine interior observed requiring deep cleaning. Please remove all the ice prior to deep clean to prevent contamination. Use clean in place method (soap, rinse, sanitize) for items that cannot be removed. Removable parts may be washed and sanitized in the mechanical dishwasher or three-compartment sink. Please follow the manufacturer's instructions for effective cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ceiling vent requires cleaning due to dust build-up. Please add to regular cleaning schedule.2) Floors in between and behind/below equipment and shelving require cleaning. Please add to regular cleaning schedule.
  7. Monitoring Inspection

    4 infractions

    • 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?
      • Sunlight was observed coming from the back door the facility. Please repair/replace the weatherstripping of the back door.
    • 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 countertops of the food area were in disrepair.Please ensure countertops are smooth, durable, impervious to moisture, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine interior observed requiring deep cleaning. Please remove all the ice prior to deep clean to prevent contamination. Use clean in place method (soap, rinse, sanitize) for items that cannot be removed. Removable parts may be washed and sanitized in the mechanical dishwasher or three-compartment sink. Please follow the manufacturer's instructions for effective cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas require cleaning:- Beside fryers
  8. Risk Management Inspection

    4 infractions

    • 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?
      • Sunlight was observed coming from the back door the facility. Please repair/replace the weatherstripping of the back door.
    • 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 countertops of the food area were in disrepair.Please ensure countertops are smooth, durable, impervious to moisture, and easily cleanable. Corrected: - A tap in the bar area was dripping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The meat slicer had an accumulation of food debris. Please ensure that the equipment is taken apart and then cleaned and sanitized to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas require cleaning:- Bread freezer- Behind the line - Walk-in-freezerPlease ensure areas are maintained in a clean and sanitary condition.Corrected: prep cooler and cooler
  9. Monitoring Inspection

    4 infractions

    • 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?
      • Sunlight was observed coming from the back door the facility. Please repair/replace the weatherstripping of the back door.
    • 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 countertops of the food area were in disrepair.- A tap in the bar area was dripping. Please ensure countertops are smooth, durable, impervious to moisture, and easily cleanable. Please repair the tap to ensure the water is not dripping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The meat slicer had an accumulation of food debris. Please ensure that the equipment is taken apart and then cleaned and sanitized to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas require cleaning:- Bread freezer- Behind the line - Walk-in-freezer- CoolerPlease ensure areas are maintained in a clean and sanitary condition.
  10. Monitoring Inspection

    0 infractions

  11. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep line cutting boards are showing signs of wear. Please ensure cutting boards are eitherresurfaced or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required behind and under equipment as well as on the top of the prep line cooler. A build up of food debris was observed.

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