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Boulevard Restaurant and Lounge

33 Petrolia Drive Red Deer County AB T4E 1B3 · Food - General

Official record from Alberta →

Inspection summary

Boulevard Restaurant and Lounge has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on May 6, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 5 times across 4 separate inspections, most recently on June 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on June 24, 2025. 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?

  • 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 on April 30, 2026. 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 once on April 30, 2026. 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. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed with handles directly in dry bulk supplies, and bowls were being stored in product. The operator removed the scoops and bowls, sent them to dishwashing, and replaced them with clean scoops stored outside of the dry products.Please ensure all dry foods are stored in a manner that prevents contamination from scoops or bowls used to draw from bulk supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar handwashing sink was not supplied with soap and paper towel. The operator stocked the sink with a countertop push pump soap dispenser and provided paper towel on a nearby table top stand.---All other handwashing sinks throughout the facility and washrooms provided warm water, were adequately stocked with soap and paper towel, were unobstructed, and used solely for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple white tabletop cutting boards were observed to have black staining, deep grooves, and excessive wear.Please ensure damaged cutting boards are repaired or replaced so they maintain a smooth, easily cleanable, non-porous surface that allows for effective sanitization.Ensure equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized..
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the mechanical dish washer measured at 57 degrees C or 134 degrees F at dish level.**Please have the dishwasher repaired to ensure it has a final rinse temperature of at least 71 degrees C or 160 degrees F at dish level.-Revert to manual dish sanitization procedures pending when the equipment is repaired.- The Chef advised that an appointment had been scheduled on June 25 for the repairs with the technician.
    • 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 walls behind the shelves adjacent to the back walk-in cooler were observed to be in disrepair.**Please have these walls repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the mechanical dish washer measured at 57 degrees C or 134 degrees F at dish level.**Please have the dishwasher repaired to ensure it has a final rinse temperature of at least 71 degrees C or 160 degrees F at dish level.-Revert to manual dish sanitization procedures pending when the equipment is repaired.
    • 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 walls behind the shelves adjacent to the back walk-in cooler were observed to be in disrepair.**Please have these walls repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris was observed on the floors below the shelves of the walk-in freezer.**Please have these areas cleaned.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management 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)?
      • The final rinse temperature for the mechanical dishwasher measured at 62.0 degrees at the dish level during the re-inspection.**Please repair/adjust the dishwasher to ensure it reaches a final rinse temperature of 71 degrees C or above at the dish level.**Please continue with manual dishwashing procedures pending when the equipment is repaired.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Lactic acid sanitizer used at the facility could not be confirmed as there were no test strips available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler adjacent to the white chest freezer in the front kitchen area was not maintaining adequate temperatures. Measure at 8.9 degrees during the inspection.**Adjust/repair the cooler to ensure it maintains a minimum temperature of 4 degrees C or below. -Please discontinue the use of this cooler pending when it is repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and utensils are not being properly sanitized. The final rinse temperature for the mechanical dishwasher measured at 61.8 degrees at the dish level.**Please repair/adjust the dishwasher to ensure it reaches a final rinse temperature of 71 degrees C or above at the dish level.**Please revert to manual dishwashing procedures pending when the equipment is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A build up soot and grease were observed on the filters of the fume canopy.**Please have these items cleaned and sanitized.
  11. Monitoring Inspection

    0 infractions

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