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Boulton Creek Trading Post

Kananaskis Lakes Trail 19-9-W5 Kananaskis AB T0L 0K0 · Food - General

Official record from Alberta →

Inspection summary

Boulton Creek Trading Post has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 5, 2025. The most recent inspection, on August 19, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on August 19, 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)?

  • 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 29, 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 July 29, 2026. 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 3 times across 3 separate inspections, most recently on July 29, 2026. 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 once on July 29, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Need a waterproof/water-resistant thermometer with a min/max function for testing the dishwasher to ensure it is reaching at least 71C at dish level.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a strong sewage smell in areas of the premise (strongest in kitchen area). Please determine cause and take action to alleviate the smell.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer present. Corrected during inspection. Chlorine sanitizer at a concentration of 100-200ppm was obtained during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A foodhandler had on a bracelet and long-painted fingernails. Remove bracelet and keep nails short. If have nailpolish, gloves will need to be worn when handling food.Foodhandler did not turn off taps with paper towel after washing hands. Corrected during inspection but please ensure all foodhandlers are aware to turn off taps with paper towel to avoid re-contaminating their hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small blue fridge used to store creamers was at 9C. Packaging on creamers stated to keep refrigerated. Creamers to be kept at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Some utensils/containers that do not go through the dishwasher were not being sanitized after cleaning. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • If continue to use chlorine sanitizer for sanitizing, need to obtain chlorine testing strips that read up to 200ppm. If decide to obtain alternate sanitizer e.g. quat sanitizer, obtain the proper testing strips for that product.Need a waterproof/water-resistant thermometer with a min/max function for testing the dishwasher to ensure it is reaching at least 71C at dish level.
    • 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?
      • A couple of mouse droppings were found around the chest freezer in the room adjacent to the ice cream area. Please remove droppings, clean and sanitize the area and place a trap here.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a strong sewage smell in areas of the premise (strongest in kitchen area). Please determine cause and take action to alleviate the smell.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are wooden boards used to prop up the ice cream freezer (one in front area that ice cream is scooped out of) and the drainboard next to the dishwasher. Wood to be either replaced with a material that is smooth, easily cleanable and impervious to moisture or made smooth, easily cleanable and impervious to moisture.The water was shut off to the 3-compartment sink (was advised as it is leaking). Water to be on at 3-compartment sink as needed for manually cleaning and sanitizing utensils/containers not put through the dishwasher.
  3. Risk Management Inspection

    2 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?
      • Some of the doors to the outside have been left open; please keep closed to prevent entry by flies, mice and other rodents. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the paint in chipping off the floor in the walk-in-cooler and freezers; these units are not functional so will just be used for storage of low risk foods and/or other non-food items.Floor to be repainted.
  4. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the paint in chipping off the floor in the walk-in-cooler and freezers; these units are not functional so will just be used for storage of low risk foods and/or other non-food items.Floor to be repainted.
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