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Boyle Co-op Gas Station - Food Store

4908 7 Street S Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

Boyle Co-op Gas Station - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on July 30, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 4 separate inspections, most recently on March 31, 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 5 times across 5 separate inspections, most recently on February 26, 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 2 times across 2 separate inspections, most recently on March 31, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the red bucket is noted to be low, dirty and measured to be at 0 ppm QUAT sanitizer. The sanitizer solution appears to be improperly used. The sanitizer solution must be maintained at 200 ppm and must only be used on surfaces that are fully clean. The sanitizer must not be used for wiping spells and cleaning surfaces that have food debris, grime and dust, these surfaces must be cleaned first followed by applying sanitizer and ensuring the surface remains wet with sanitizer for 2 minutes. A spray bottle of 200 ppm QUAT sanitizer solution at the cash register is available to be used in the food areas for the time being.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The top of the hotdog warmer as well as other equipment are noted to have buildup of dust. 2.Counters under the coffee machine and other equipment are noted to have buildup of dust.3.Coffee cup holders are noted to have buildup of dust around them.1-3.Ensure the indicated areas are cleaned and sanitized.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Taquitos and a corn dog are measured to be 44-50 degrees Celsius on the hotdog rolling warmer. Staff advised that the foods have been on the warmer for longer than 2 hours.Ensure that foods on the warmer are maintained at or above 60 degrees Celsius. Staff are instructed to discard the taquitos and the corn dog during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The top of the hotdog warmer as well as other equipment are noted to have buildup of dust. 2.Counters under the coffee machine and other equipment are noted to have buildup of dust.3.Coffee cup holders are noted to have buildup of dust around them.1-3.Ensure the indicated areas are cleaned and sanitized.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution in a container is measured to be at 0 ppm.Ensure that the QUAT sanitizer solution is maintained at 200 ppm.Staff changed the QUAT sanitizer solution during the inspection, and it measured to be at 200 ppm.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cream inside a cream dispensing machine is measured to be at ~9 degrees Celsius. Ensure that cream is maintained at or below 4 degrees Celsius. A staff is instructed to discard the remaining cream during the inspection.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small counter top cooler used for storing coffee cream is measured to be ~8.5 degrees Celsius. Staff advised that cream has been in this cooler for longer than two hours. Ensure that cream is stored at a temperature of 4 degrees Celsius or below. Cream was discarded by the manager during the inspection.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler close to the coffee area counter is measured to be between 7-9 degrees Celsius.Ensure that the cooler is repaired to maintain a temperature of 4 degrees Celsius or below. Operator is instructed to discard sandwiches, milk and other foods in the cooler that have been there for longer than two hours. Cooler must not be used to store perishable foods until temperature can be measured and verified by the health inspector.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available to measure sanitizer concentration. Ensure that chlorine bleach test strips are obtained.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution is not available during the inspection. Ensure that a 200 ppm solution of bleach is made available at all times. Staff prepared bleach sanitizer solution at 200 ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler close to the coffee area counter is measured to be between 9-12 degrees Celsius.Ensure that the cooler is repaired to maintain a temperature of 4 degrees Celsius or below. Operator is instructed to discard sandwiches, milk and other foods in the cooler that have been there for longer than two hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available to measure sanitizer concentration. Ensure that chlorine bleach test strips are obtained.
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