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Boyle School Cafeteria

5032 Taylor Road Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

Boyle School Cafeteria has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on November 4, 2025, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 7 separate inspections, most recently on November 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on January 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 17, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Drawer under the microwave is noted to have buildup of food debris. 2.A utensil tray in the drawer under the microwave is noted to have buildup of food debris and grime.3.Walls above the dish washing sinks and extending to above the dishwasher are noted to have grime buildup.4.The outside door areas of the fridge and freezer have dust and/or grime buildup.1-4.The indicated areas and items must be cleaned and sanitized.
  2. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The countertop deep fryer is not under the ventilation hood.The deep fryer must be placed under the ventilation hood to ensure grease and vapors are removed properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Drawer under the microwave is noted to have buildup of food debris. 2.A utensil tray in the drawer under the microwave is noted to have buildup of food debris and grime.3.Walls above the dish washing sinks and extending to above the dishwasher are noted to have grime buildup.4.The top lid of the chest freezer in the storage area is noted with buildup of dirt and grime. 5.Some cabinets under the front counter are noted to have buildup of debris and dust and some clutter of single use containers and lids.6.The outside door areas of the fridge and freezer have dust and/or grime buildup.1-6.The indicated areas and items must be cleaned and sanitized.
  3. Risk Management Inspection

    1 infraction

    • 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 floor beside the stainless steel freezer is missing a tile, and the base of the wall is noted to be in disrepair.Ensure that these areas are repaired to be smooth and easily cleanable.
  4. Risk Management Inspection

    4 infractions

    • 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 floor beside the stainless steel freezer is missing a tile, and the base of the wall is noted to be in disrepair.Ensure that these areas are 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?
      • The inside of the ovens have buildup of grime and debris.The oven must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry ingredient shelves as well as door handles and outside door areas are noted to have buildup of grease and grime. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A ceiling vent above the counter area near the door is noted to have a heavy buildup of dust. Ensure that vent is regularly cleaned to prevent dust from falling on surfaces below.
  5. Monitoring Inspection

    4 infractions

    • 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 floor beside the stainless steel freezer is missing a tile, and the base of the wall is noted to be in disrepair.Ensure that these areas are 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?
      • The inside of the ovens have buildup of grime and debris.The oven must be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A number of measuring cups and spoons are noted to have buildup of food debris. Ensure that these items are cleaned and sanitized after usage and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dry ingredient shelves as well as door handles and outside door areas are noted to have buildup of grease and grime. 2.Utensil trays in the drawer under the handwashing sink is noted to have buildup of food debris and grime. 1-2.Ensure that the indicated areas are cleaned and sanitized.
  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The inside of the ovens have buildup of grime and debris.2.Utensil holder beside the handwashing sink and a utensil tray under the counter has bits of food debris and grime buildup. 1-2.Ensure all the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Shelf above the dishwasher has buildup of dust and grime. 2.The dry storage cabinets in the hall next to the kitchen are noted to have debris buildup on the inside and spatter and grime on the outside door and high touch areas.3.The outside areas of the chest freezer have buildup of grime.4.The cooler is not equipped with shelves to allow for proper organizing of foods.5.Clutter is noted on shelves under the front counter.6.The drawers under the handwashing sink are noted to be cluttered. 1-3.Ensure all the indicated areas are cleaned and sanitized.4.The cooler should be equipped with proper shelves to allow for organizing and storing foods properly.5.Ensure that the cabinet shelves are organized to keep customer cups and containers clean.6.The drawers need to be organized to allow for utensils and any food contact equipment to be maintained cleaned and sanitized.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Grease build up is noted on the shelve above the stove and grill. 2.Grease and buildup of debris are noted on the floor under the stove area.3.The outside door handles of the cooler just outside of the kitchen are noted to have buildup of grime and grease.1-3.Ensure all the indicated areas are cleaned and sanitized as needed.
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