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Boundary Ranch - Kitchen and Cafe

2 Guinn's Road Kananaskis AB T0L 2H0 · Food - General

Official record from Alberta →

Inspection summary

Boundary Ranch - Kitchen and Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on June 17, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on June 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on June 17, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 1, 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 2 separate inspections, most recently on July 22, 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?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff tending bar did not have hair tied back; corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some containers/boxes of food items were being stored on the floor. Please store them up off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not dispensing the proper concentration of chlorine. New container of sanitizer hooked up; now dispensing 100ppm chlorine during rinse.
    • 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?
      • There were a few mouse droppings on floor around the ice machine and where containers of cranberry juice are being stored. Remove droppings and clean and sanitize area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cups had chips and rust on drinking edge and inside. As these can no longer be adequately cleaned and sanitized (and could cause injury) discard the damaged cups.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some containers of food items were being stored on the floor. Please store them up off the floor.There was a coat & hat on shelf near clean dishes (by dishwasher). Store personal items away from clean utensils.Some clean cups were being store on shelf lined with cardboard. As cardboard can't be cleaned, please remove the cardboard.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some containers of insect spray were stored next to straws. Store chemicals separately from food/utensils. 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)?
      • No Smartpower testing strips or quat testing strips could be located. Obtain testing strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outdoor kitchen should be screened in to prevent leaves, insects, etc. from getting in as are cooking and assembling food in this area. Outdoor kitchen not being used this year; might be used again in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard under the Perfect Fry machine outside needs cleaning (is full of leaves). Please clean this area. Did not check at time of inspection as outdoor kitchen not being used this year.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup in the hot holding unit inside was only at 54C. To be kept at least 60C. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the bar area was only reaching a maximum of 54C (ran about 7 cycles). Needs to reach at least 71C at dish level. To be repaired. Use one of the dishwashers in the kitchen until 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?
      • Outdoor kitchen should be screened in to prevent leaves, insects, etc. from getting in as are cooking and assembling food in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stockpots being stored on the floor. Please store up off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard under the Perfect Fry machine outside needs cleaning (is full of leaves). Please clean this area.
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