Bouma Meats Ltd.

5017 50 Street Provost AB T0B 3S0 · Food - General

5 inspections

1. Monitoring InspectionMay 14, 2026

   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?
     • May 14, 2026.Some flooring issues (back-side processing area) have already been addressed, while certain areas (front-side processing area) still require attention. The operator has indicated that plans are in place to replace the remaining damaged flooring by January 2027. Please ensure that all outstanding work is completed by the specified target date.Previously noted:We have been noting this non-compliance for at least five years, and we understand it is difficult to find contractors for your area, but this is ample time. From our conversation during my inspection, you have received quotes and will repair the flooring in January 2026. Also, repair the smaller areas that are in disrepair in the cutting room, which is separate from the concrete floor. Please note if the above is still non-compliant by the target date shown, we will issue a Work Order. Below comment from last inspection report:Flooring is degrading in the facility. Operator is looking for a contractor to replace the floor.* Previously noted deficiency.** Noted previously
2. Risk Management InspectionJan 30, 2026

   2 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The sanitizing solution is prepared in the hand sink rather than designated sanitizer containers/pails/spray bottles. This practice is not suitable because:1) Hand sink should be accessible for hand washing purposes only and having other items in it hinders the ability for a food handler to wash their hands.2) As food handlers wash their hands, water dilutes the concentration of the sanitizer and soap reacts with the sanitizer lessening its strength to sanitize. 3) As your employees wash their hands after visiting the bathroom, handling raw meat, handling money or taking out the garbage, other contaminants are added into the sanitizer solution (which may not be strong enough since extra water dilutes and soap denatures it). Stop this practice and have appropriate pails or spray bottles at the right concentration at every meat slicing station and wrapping station.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • We have been noting this non-compliance for at least five years, and we understand it is difficult to find contractors for your area, but this is ample time. From our conversation during my inspection, you have received quotes and will repair the flooring in January 2026. Also, repair the smaller areas that are in disrepair in the cutting room, which is separate from the concrete floor. Please note if the above is still non-compliant by the target date shown, we will issue a Work Order. Below comment from last inspection report:Flooring is degrading in the facility. Operator is looking for a contractor to replace the floor.* Previously noted deficiency.** Noted previously
3. Monitoring InspectionNov 5, 2025

   2 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The sanitizing solution is prepared in the hand sink rather than designated sanitizer containers/pails/spray bottles. This practice is not suitable because:1) Hand sink should be accessible for hand washing purposes only and having other items in it hinders the ability for a food handler to wash their hands.2) As food handlers wash their hands, water dilutes the concentration of the sanitizer and soap reacts with the sanitizer lessening its strength to sanitize. 3) As your employees wash their hands after visiting the bathroom, handling raw meat, handling money or taking out the garbage, other contaminants are added into the sanitizer solution (which may not be strong enough since extra water dilutes and soap denatures it). Stop this practice and have appropriate pails or spray bottles at the right concentration at every meat slicing station and wrapping station.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • We have been noting this non-compliance for at least five years, and we understand it is difficult to find contractors for your area, but this is ample time. From our conversation during my inspection, you have received quotes and will repair the flooring in January 2026. Also, repair the smaller areas that are in disrepair in the cutting room, which is separate from the concrete floor. In addition, the wall above the hand sink is also in disrepair and needs to be of material that is impervious to moisture, and easily cleanable. Please note if the above is still non-compliant by the target date shown, we will issue a Work Order. Below comment from last inspection report:Flooring is degrading in the facility. Operator is looking for a contractor to replace the floor.* Previously noted deficiency.** Noted previously
4. Monitoring InspectionOct 11, 2024

   2 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Flooring is degrading in the facility. Operator is looking for a contractor to replace the floor.* Previously noted deficiency.** Noted previously
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Walk in freezer is icing up. Possible leak from the condenser. Please repair/defrost the freezer.
5. Demand InspectionApr 24, 2024

   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?
     • Flooring is degrading in the facility. Operator is looking for a contractor to replace the floor.* Previously noted deficiency.** Noted previously