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Bo's Sandwich Club

E1 - 5560 45 Street Red Deer AB T4N 1L1 · Food - General

Official record from Alberta →

Inspection summary

Bo's Sandwich Club has been inspected 11 times by Alberta Health Services (Environmental Public Health) since June 18, 2024. The most recent inspection, on July 8, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 3 separate inspections, most recently on August 26, 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 2 times across 2 separate inspections, most recently on July 7, 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 once on December 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on December 6, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • Flies were observed inside the facility, likely due to the front entrance shutter being open. No pest control devices (traps or fly machine) were observed, and no pest control records were available on site.Although no active pest infestation was observed at the time of inspection, the open shutter increases the risk of pest entry and contamination.It is required that effective pest control measures and records be maintained, and that a pest control plan is implemented with appropriate control measures where openings cannot be avoided to prevent the entry and harborage of pests.
  3. Monitoring 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?
      • Handwashing sink was accessible and stocked with soap and paper towels, with hot and cold running water available.However, it was obstructed by backpack and boxes.It is required that handwashing sinks be accessible to facilitate proper hand hygiene and reduce the risk of contamination, and ensure the sink remains unobstructed at all times.
    • 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?
      • Flies were observed inside the facility, likely due to the front entrance shutter being open. No pest control devices (traps or fly machine) were observed, and no pest control records were available on site.Although no active pest infestation was observed at the time of inspection, the open shutter increases the risk of pest entry and contamination.It is required that effective pest control measures and records be maintained, and that a pest control plan is implemented with appropriate control measures where openings cannot be avoided to prevent the entry and harborage of pests.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wipe cloths out of solution.Store in sanitizer solution.QUATs sanitizer used. Measure at 300ppmTesting strips available.
  6. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Initially no sanitizer in mechanical dishwasher.Primed and run through a few cycles.Sanitizer measured at 200ppm chlorine.Monitor frequently to ensure correct concentration.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several cleaning cloths observed on the counters. Please ensure cleaning cloths are in sanitizer solutions at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as water bottles were stored on the counters where food is prepared, stored, and handled. After the conversation with the staff, personal items were stored away from the food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The soup hot holding temperature was measured at 51.7 degrees C. After the conversation with the staff, Heat was increased, and more water was added to the hot holding unit. The soup temperature was measured at 61.3 degrees C within few minutes. Please check hot holding units periodically to ensure foods are maintained at a temperature higher than 60 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing chlorine at 100ppm concentration. After the conversation with the staff, the machine was primed, and the sanitizer started dispensing 100ppm chlorine.Please check the sanitizer periodically with the test strips to ensure adequate sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some utensils stored on the rack had an accumulation of debris.After the conversation with the staff, the utensils were placed in the sink for a thorough cleaning.
  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

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