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Boyle Street Educational Centre

10312 105 Street NW Edmonton AB T5J 1E6 · Food - General

Official record from Alberta →

Inspection summary

Boyle Street Educational Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on September 9, 2025, found no infractions.

1 of 4 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 8, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on September 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on October 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing was not dispensing sanitizer at 100ppm.Ensure dishes are sanitized in the clean sink by immersing washed and rinsed dishes in 100ppm of bleach solution for at least 2 mins. Dishwasher should be serviced to dispense chlorine sanitizer at 100ppm. Monitor daily,
  3. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings were observed on the floor behind the walk-in cooler and on a glue board behind dry storage bins the kitchen.Use sanitizer to clean all mice droppings noted in the kitchen.Identify points of entry (holes on wall and floor) and have them closed to prevent pest entry/harborage in the facility.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time (12:50), the temperature of the condiment/sandwich cooler in the lunch/server room was measured at 11C. Frequent opening and closure during the lunch rush may have caused the cooler temperature to rise. The operator was requested to monitor the cooler temperature to ensure its temperature drops to 4C or less. Pictures of the cooler temperature was requested by EPH.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings were observed on the floor behind the walk-in cooler and on a glue board behind dry storage bins the kitchen.Use sanitizer to clean all mice droppings noted in the kitchen.Identify points of entry (holes on wall and floor) and have them closed to prevent pest entry/harborage in the facility.

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