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Boyle Burger Drive In

4911 8 Street S Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

Boyle Burger Drive In has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on July 30, 2026, recorded 7 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on July 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 18, 2025. 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?

  • 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 10 times across 6 separate inspections, most recently on July 30, 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 4 times across 4 separate inspections, most recently on July 30, 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.

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.The chlorine bleach sanitizer as well as the spray bottle are measured to be at 0 ppm.2.Dirty cleaning cloths are noted on counters and surfaces throughout the kitchen.1.Chlorine bleach sanitizer must be maintained at 200 ppm. Operator is instructed to replace the chlorine bleach solution, and the concentration is measured to be at 200 ppm during the inspection.2.Cleaning cloths must be replaced with clean ones and stored inside the chlorine bleach sanitizer container.Cleaning cloths are replaced with clean ones during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff is observed not changing gloves and washing hands between handling food and handling cash and another staff member is observed changing gloves and not washing hands after removing gloves and putting on new ones.Ensure that hands are washed frequently and between changing activities and hands must be washed when removing gloves and putting on new ones. Staff are instructed to wash hands between changing activities and after removing existing gloves and putting on new gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.A large bag of raw frozen meat is noted being thawed in a container with water on the floor in the back area of the kitchen. 2.The glass door fridge near the front service desk is measured to be at 9.9 degrees Celsius.1.Ensure that foods are being thawed in one of the following ways:-Placing overnight in the refrigerator-Using a microwave-Cooking from frozen-Placed in a container under running cold water in the sinkOperator moved the meat under running water in the sink during the inspection2.Ensure that the fridge is adjusted or repaired as needed to maintain a temperature of 4 degrees Celsius or below. Alternatively, any foods requiring refrigeration can be placed in a separate fridge. Creamers stored in this fridge are discarded during the 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?
      • A carpet mat is observed by the back door that is not easily cleanable.Ensure that the mat is replaced with one that is non-absorbent, smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.A cutting board near the two compartment sinks is noted to be damaged and stained and as is no longer easily cleanable. The cutting board needs to be replaced to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves above the dishwashing sinks and throughout the kitchen are noted to have heavy grease and grime buildup.Ensure that the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Flour bins and some other containers on shelves in the back close to the walk-in freezer are noted to have buildup of food debris and grease. 2.Shelves beside the walk-in freezer are noted to have heavy grease buildup. 3.The outside door areas of the cabinet under the handwashing sink is noted to have heavy grease and grime buildup.4.Shelves above the food prep fridges are noted to have a heavy buildup of grease and grime.5.The floors throughout the facility are noted to be sticky and greasy.1-5.Ensure that the indicated areas and items are cleaned and sanitized.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves above the dishwashing sinks and throughout the kitchen are noted to have heavy grease and grime buildup.Ensure that the indicated items and areas are cleaned and sanitized.
  3. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap from a pump dispenser at the handwashing sink is not dispensing. Ensure that the soap is available at the handwashing sink at all times and the soap dispenser is operating properly. Owner replaced handwashing soap during the inspection.
    • 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?
      • The front door to the facility is left wide open and the back door is left ajar which creates a condition for the entry of pests.Ensure that the doors are kept closed and if doors need to be left open a screen door must be installed. Operator is instructed to close the doors during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves above the dishwashing sinks and throughout the kitchen are noted to have heavy grease and grime buildup.Ensure that the indicated items and areas are cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of msg is stored open on a step ladder in the back. Elsewhere there are other dry ingredient bags that are stored open.Ensure that the bags of food are properly closed and stored in a manner to prevent contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Chicken balls stored in a bowl on top of the food prep cooler containers are measured to be at 9 degrees Celsius. 2.Cheddar cheese stored on top of the prep cooler containers is measured to be at 11 degrees Celsius.1-2. Foods must be stored properly in the cooler to ensure the temperature can be maintained at or below 4 degrees Celsius. Operator is instructed to discard the cheese and chicken balls during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The dry ingredient bins and containers have buildup of dust, grime and debris. 2.Shelves above the dishwashing sinks and shelves above the prep coolers are noted to have heavy grease and grime buildup.1-2.Ensure that the indicated items and areas are cleaned and sanitized.
  5. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1.The dishwasher being used for washing dishes does not have any dishwashing soap or sanitizer and the highest temperature of the dishwasher is measured to be at 61 degrees Celsius. Facility had previously advised that the dish washer is not being used and only single serve disposable dishes would be used.2.Dishes are not being washed properly and do not appear to be sanitized at all.1.Ensure that dishwasher is not being used until repaired and supplied with soap or replaced. Operator confirmed that they will not be using the dishwasher and using only single use disposable customer dishes.2.All other utensils, containers, pots and etc. must be washed as follows: -Wash with soap and water in one sink-Rinse with clean water in the same sink as above-Fill the second sink with water and add bleach to obtain a concentration of 100 ppm of sanitizer and soak clean, washed dishes for 2 minutes in this sink. Dishwashing was discussed and demonstrated by the health inspector during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishes are not being sanitized and therefore sanitizer solution is not being tested. Ensure that dishes are being sanitized in 100 ppm sanitizer solution and the sanitizer concentration is measured regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall area above and below the rice cooker and hot holding units near the deep fryer has a surface that is wearing away and is not easily cleanable. The wall has cracks in the joints of the panels.Ensure that this wall area is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Bins of food in the freezer are noted to be unclean with heavy grime and grease buildup.2. Walls above the hot holding units are noted with buildup of grime.1-2. Ensure that all the indicated areas are cleaned and sanitized.
  6. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dirty aprons are noted on shelves and on the floor throughout the kitchen. Ensure that dirty aprons are placed in a container to be washed. Aprons should be clean when worn daily.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A staff is observed placing cooked chicken balls in a container that has buildup of grime and grease and has not been cleaned and sanitized. Ensure that foods are placed in containers that are washed and sanitized. Staff was instructed to clean the container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.A large package of meat is being thawed in a pail stored on the floor in the back kitchen area. 2.A thermometer is not available to measure cooking, cooling or reheating temperatures in the kitchen.1.Ensure that food is thawed by one of the following methods:-Placed in the fridge the day before -Placed in a clean container in the sink under cold running water-In the microwave-As part of the cooking processStaff moved the meat into the cooler during the inspection.2.Ensure that a functional probe thermometer is made available to measure food temperatures in the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1.The dishwasher being used for washing dishes does not have any dishwashing soap or sanitizer and the highest temperature of the dishwasher is measured to be at 61 degrees Celsius. Facility had previously advised that the dish washer is not being used and only single serve disposable dishes would be used.2.Dishes are not being washed properly and do not appear to be sanitized at all.1.Ensure that dishwasher is not being used until repaired and supplied with soap or replaced. Operator confirmed that they will not be using the dishwasher and using only single use disposable customer dishes.2.All other utensils, containers, pots and etc. must be washed as follows: -Wash with soap and water in one sink-Rinse with clean water in the same sink as above-Fill the second sink with water and add bleach to obtain a concentration of 100 ppm of sanitizer and soak clean, washed dishes for 2 minutes in this sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishes are not being sanitized and therefore sanitizer solution is not being tested. Ensure that dishes are being sanitized in 100 ppm sanitizer solution and the sanitizer concentration is measured regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Lights in the storage room behind the dishwashing sink is noted to be not working. 2.The floor in the storage room in the back area has section that has duct tape applied and a heavy smell of sewage is emanating from the area.1.Ensure that lights are replaced or repaired as needed.2.Ensure that any plumbing not connected is properly capped and the floor area is repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The hot holding units are not clean and noted to have buildup of grime and food debris on the outside.2.The rice cookers in the kitchen have a layer of heavy grime and grease buildup on the outside areas.3.Scoops are being stored inside food containers.4. The flour sieve and mesh containers are covered in heavy buildup of flour and don't appear to be washed at all and are stored directly on top of a container of open flour.1-3.Ensure all the indicated equipment are cleaned and sanitized.4.Ensure that the flour sieves are cleaned and sanitized throughout the day and are not stored on top of the flour.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The counter and area around the handwashing sink as well as the inside and outside areas of the cabinet under the sink are noted with buildup of heavy grease, grime and debris.2.Heavy dust and flour buildup is noted on the shelve above the back chest freezers.3.Heavy dust is noted on the floor behind the back chest freezer.4.Shelves in the walk-in cooler as well as big containers of sauces are noted to have heavy buildup of grime.5.Back counter and the lids of the freezers in the back are noted to have buildup of grease and grime.6.Bins of food in the freezer are noted to be unclean with heavy grime and grease buildup.7.Shelves all over the facility as well as counters are noted to have heavy buildup of grease, grime and food debris.8.A counter area under the rice cooker and the gravy hot holding unit is noted to be wearing away and is no longer smooth and easily cleanable.9.Dry ingredient bins are heavily dirty with build of dried food debris and grime. 10.Containers of utensils throughout the facility have large and heavy buildup of food debris on the containers and grease and grime on the utensils and containers.11. The ventilation hood and canopy above the cooking line is noted with heavy grease and grime buildup.12. Walls above the hot holding units are noted with food spatter and grime.1-12. Ensure that all the indicated areas are cleaned and sanitized.
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