Boxes & Bowls
3 - 6600 50 Avenue Stettler AB T4K 1B9 · Food - General
Inspection summary
Boxes & Bowls has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 13, 2026. The most recent inspection, on October 1, 2026, recorded 1 infraction.
1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 once on October 1, 2026. 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 January 13, 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 once on January 13, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Monitoring 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 dishwasher was observed to achieve a final rinse temperature of 68°C at the plate. As discussed, a minimum temperature of 71°C at the plate is required. Please investigate and correct the issue. As discussed, you may wish to verify the hot water tank settings.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Initial Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coolers must be 4 C or colder. The domestic cooler and the display cooler were at satisfactory temperatures but the other two coolers were not.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please clean the countertop oven and move it to a sturdy location. Clean and sanitize the slushie machine and wipe down shelving units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?