Boyle Seniors Drop In Centre
Ball Avenue & 3 Street Boyle AB T0A 0M0 · Food - General
Inspection summary
Boyle Seniors Drop In Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on July 24, 2026, recorded 4 infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 July 24, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 times across 3 separate inspections, most recently on July 24, 2026. 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 2 times across 2 separate inspections, most recently on July 24, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on May 27, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 2 times across 2 separate inspections, most recently on May 27, 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.
4 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A dirty cleaning cloth is noted to be draped on a food container. Ensure that cleaning cloths are removed to be washed when dirty.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher thermometer used to measure the sanitizing temperature is not functioning properly. A dishwasher thermometer with a "Max" setting must be available and working properly to measure the dishwasher sanitizing temperature and ensure the sanitizing temperature is maintained at 71 degrees Celsius at dish level. The dishwasher sanitizing temperature must be checked routinely.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.A couple of crock pots on the bottom shelves under the center prep table are noted to have grime and food spatter on the outside areas. 2. A couple of bowls in a cabinet are noted to have food debris and grime. 1-2.Ensure that all dishes and equipment including crock pots are cleaned and sanitized properly on the inside and outside areas. 2.All dishes must be washed and sanitized after each use and before being stored on a shelve.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Some oven mits are noted to be dirty or damaged. 2.Some cabinet shelves along the back wall are noted to have buildup of debris. 3.Some cabinet door and high touch areas along the back wall have grime buildup.4.The inside and outside areas of containers holding utensils in shelves under the center prep table have buildup of debris, dust and grime.1. Ensure that oven mits are washed and replaced when damaged.2-4.Ensure all the indicated areas and items are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some aluminum and plastic containers that are single use are being reused.Ensure that single use containers are discarded after one use. Operator removed containers to be discarded during the inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Chlorine bleach sanitizer test strips are expired.Ensure new sanitizer test strips are obtained.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Some utensil bins are noted to have buildup of debris.2.Outside door areas of the cabinets in the kitchen are noted to have grime and debris.1-2.Ensure that the indicated items and areas are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A garbage bin is noted to be stored on another bin and is in contact with the popcorn machine and the cart holding coffee mugs. Ensure that garbage bins are stored away and not in direct contact with dishes, food equipment as well as food and equipment storage areas. Operator moved the garbage bin 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 noted in the kitchen near the back door which is not easily cleanable. Ensure that a non-absorbent, smooth and easily cleanable mat is provided near the back door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.The pop corn machine is noted to have buildup of grease and popcorn debris and has not been cleaned.2.The inside of the ovens have buildup of debris and grime.3.Some utensils in a drawer are noted to be unclean.4.Some knives are stored behind the knives holder against a wall where they cannot be maintained clean. 5.Coffee mugs are noted being stored on a dish cloth. 1-3.Ensure that the indicated equipment and items are cleaned and sanitized.4.Knives and other utensils must be stored to ensure they can be maintained clean and sanitized. 5.Store coffee mugs on a surface that is smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The outside areas of cabinets around the high touch surfaces are noted to have buildup of grime. 2.Large bins of utensils are noted with buildup of debris inside. 3.Some oven mitts are noted to be dirty.4.The clean dishes trolley is noted to have buildup of dust and debris.1-4.Ensure all the indicated areas and items are cleaned and sanitized.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?