Boyle & District Curling Club
4943 Clintberg Avenue Boyle AB T0A 0M0 · Food - General
Inspection summary
Boyle & District Curling Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on March 24, 2025, found no infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.
The last 2 inspections in a row found no infractions.
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 on February 21, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on February 21, 2024. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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 3 times on February 21, 2024. 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 2 times on February 21, 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.
3 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A big container of ice cream is noted to be stored in the sink and has a buildup of mold on the surface. Appears to have been stored in the sink for several weeks. Ensure that foods are stored properly in the cooler or freezer or discarded if not fit for consumption. Operator removed the container from the kitchen to be discarded during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution is not available during the inspection. Ensure that a sanitizer such as bleach or QUATs is made available at 200 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no sanitizer test strips available. Ensure that either bleach or QUATs sanitizer strips are obtained for measuring sanitizer concentrations.
- 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 dishwashing sink legs are resting on stacks of cards. Ensure that the sink legs are properly stabilized as needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils in drawers and dishes on shelves are noted to have buildup of food debris and grime and dust. Ensure the dishes and utensils are cleaned, sanitized and stored in a manner to allow them to be maintained clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.The coffee machine has not been cleaned for some time and has buildup of grime. 2.The inside and outside areas of the microwave is noted with grease and food spatter.1-2.Ensure the indicated equipment are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build up is observed on the grills of the vent hood above the stove areas. Ensure the grills are removed and cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The inside and outside areas of the freezer are noted to have heavy buildup of grime and food debris. 2.The inside and outside areas of the fridge are noted with buildup of grime.3.The three compartment sink is greasy and grimy.4. A paper towel holder on the counter had buildup of food spatter, dust and grime. 5.Food contact surfaces and shelves are noted to have buildup of dust and food debris.6.Utensil bins under the counter are noted with buildup of dust and grime. 7.The kitchen is noted to be cluttered.1-6.Ensure all the indicated areas are cleaned and sanitized.7.Ensure that the kitchen organized to be easily cleanable.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?