Boyle Liquor Store 1999
5304 1 Avenue Boyle AB T0A 0M0 · Food - Ice/Water
Inspection summary
Boyle Liquor Store 1999 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 17, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 3 times across 3 separate inspections, most recently on June 18, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 September 15, 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.
5 inspections
- Monitoring Inspection
1 infraction
- 17. Is the facility maintained in a clean and sanitary condition?
- 1.The top of the ice bags container has heavy dust buildup.2.The top of the chest freezer holding ice is noted to have dust buildup. 1-2.Ensure the indicated areas are cleaned and sanitized.
- 17. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hydrogen Peroxide used for sanitizing is stated to be used on injuries and cuts and does not have information on whether it is safe to use for foods, there is not information on the effective concentration. Ensure that the any chemical sanitizer other than bleach or QUATs that is used has a DIN number, is safe for food contact surfaces and has a method to test concentration of the solution such as test strips. Operator has been working to obtain a proper sanitizer for the ice machines.
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hydrogen Peroxide used for sanitizing is stated to be used on injuries and cuts and does not have information on whether it is safe to use for foods, there is not information on the effective concentration. Ensure that the any chemical sanitizer other than bleach or QUATs that is used has a DIN number, is safe for food contact surfaces and has a method to test concentration of the solution such as test strips.
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hydrogen Peroxide used for sanitizing does not have a DIN number and test strips are not available for measuring the concentration. Ensure that the any chemical sanitizer other than bleach or QUATs that is used has a DIN number, is safe for food contact surfaces and has a method to test concentration of the solution such as test strips.
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?