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Bouma Meats Ltd.

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

Official record from Alberta →

Inspection summary

Bouma Meats Ltd. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on May 14, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 January 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on May 14, 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?

  • 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 October 11, 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.

5 inspections

  1. Monitoring 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?
      • 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 Inspection

    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 Inspection

    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 Inspection

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

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