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Boyle Truck Stop Restaurant

5100 Lakeview Road Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

Boyle Truck Stop Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on August 13, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 4 times across 4 separate inspections, most recently on July 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on July 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 13 times across 9 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 7 times across 7 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?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are noted to be expired. Ensure that new test strips are obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside of the lid on the chest freezer along the back wall is noted to be broken and not easily cleanable.Ensure that the freezers are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelves under the gravy hot holding unit are noted to have food debris, and grime buildup.2.The dishes shelve above the dishwashing area is noted to have buildup of debris and grime.1-2.The indicated areas must be cleaned, sanitized and maintained clean.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Food in the fridge in the back near the main kitchen area is measured to be at 7.5-8 degrees Celsius. Operator confirmed that foods have been at these temperatures for longer than 2 hours.2.Foods in the walk-in fridge are measured to be at 7.5-9 degrees Celsius. Operator confirmed that foods have been at these temperatures for longer than 2 hours.1.High risk foods in the fridge must be maintained at or below 4 degrees Celsius. Operator is instructed to discard marinated chicken in containers, sauces such as ranch dressing and hashbrowns during the inspection.2.High risk foods in the fridge must be maintained at or below 4 degrees Celsius. Operator is instructed to discard bags containing ginger beef, chicken balls, shrimp, sweet pork, shredded cheese, ham and cut vegetables during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are noted to be expired. Ensure that new test strips are obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The underside of the lid on the chest freezer along the back wall is noted to be broken and not easily cleanable.2.The top of the lid for the chest freezer on the back wall and another chest freezer between the walk-in fridge and a standing fridge is noted to be no longer smooth and easily cleanable.1-3.Ensure that the freezers are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelves under the gravy hot holding unit are noted to have food debris, and grime buildup.2.The dishes shelve above the dishwashing area is noted to have buildup of debris and grime.3.A couple of containers holding condiment cups on the shelve above the gravy station are noted with buildup of grime and debris.1-3.The indicated areas must be cleaned, sanitized and maintained clean.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.A tea kettle is noted with buildup of the grime on the outside.2.The inside and outside areas of the stainless steel cooler/freezer is noted to have buildup of grime and food debris.3.A bin used to hold customer sauce cups is noted to have buildup of grease and food debris. 1-3.The indicated items and areas must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The counter area beside the handwashing sink in the front is noted to have food spills and dust buildup.2.The counter under the drinks cooler beside the coffee maker is noted to have dust buildup.3.The lids and outside areas of the dry ingredient bins have buildup of grime and dirt.1-3.Ensure all the indicated areas are cleaned and sanitized.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the top compartments of the prep cooler is measured to be between 6.9-10 degrees Celsius and food inside of the cooler under the food prep area is measured to be between 7.8-9 degrees Celsius.Ensure that the fridge is repaired to maintain temperature at or below 4 degrees Celsius. This fridge previously has had issues with holding temperatures properly and operator is advised to not use the fridge until it can be repaired, and the temperature is verified by the health inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.A tea kettle is noted with buildup of the grime on the outside.2.The inside and outside areas of the stainless steel cooler/freezer is noted to have buildup of grime and food debris.3.A bin used to hold customer sauce cups is noted to have buildup of grease and food debris. 1-3.The indicated items and areas must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The counter area beside the handwashing sink in the front is noted to have food spills and dust buildup.2.The counter under the drinks cooler beside the coffee maker is noted to have dust buildup.3.The lids and outside areas of the dry ingredient bins have buildup of grime and dirt.1-3.Ensure all the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of foods on top of the food prep cooler are measured to be 7.1 to 8 degrees Celsius. Some food such as cheese slices are measured to be at 7 degrees Celsius on the top few layers of the cheese.Ensure that the cooler is adjusted or repaired as needed to hold food at or below 4 degrees Celsius. Operator is instructed to discard some shredded cheese, some sauces and top few layers of the sliced cheeses during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelving unit beside the grill is noted to have buildup of grime and grease. 2.The cooler across from the handwashing sink is noted to have buildup of grease and grime.3.Food spatter is noted on the ceiling, and dust is observed on a light cover above the freezers and back food prep counter.4.The paper towel dispenser has buildup of grime.1-4.Ensure all the indicated items and areas are cleaned and sanitized.
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items on the top right side of the prep cooler are measured to be 7.6-8 degrees Celsius. Ensure that the cooler is repaired to maintain temperature at or below 4 degrees Celsius. Foods such as mushrooms, cheese slices, tomatoes and onions are discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The ice scoop is noted to have food debris. 2.The rice cooker is noted to have heavy grime and grease buildup.1-2.Ensure these item are cleaned, sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelving unit beside the grill is noted to have buildup of grime and grease. 2.The cooler across from the handwashing sink is noted to have buildup of grease and grime.3.Oven outside door areas and door handles are noted to have heavy grease buildup. 4.Food spatter is noted on the ceiling, and dust is observed on a light cover above the freezers and back food prep counter.5.The paper towel dispenser has buildup of grime.1-5.Ensure all the indicated items and areas are cleaned and sanitized.
  10. 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 shelve above the handwashing sink with drink cups stored is noted to be wearing away and is absorbent.Ensure that the shelve is repaired to be nonabsorbent, smooth and easily cleanable.
  11. 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 shelve above the handwashing sink with drink cups stored is noted to be wearing away and is absorbent.Ensure that the shelve is repaired to be nonabsorbent, smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outside of the small rice cooker has buildup of grime and grease. Ensure that the rice cooker is being cleaned and sanitized and maintained clean. Some cleaning of the rice cooker has been done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Shelves of clean dishes under the counter have buildup food debris.2.Dust and debris is noted on the covers of the dry ingredient bins. 1-2.Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside and inside areas of the standing cooler is noted to have buildup of grime.Ensure that the cooler is cleaned and sanitized.
  12. 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?
      • 1.The handwashing sink basin is observed to be draining very slowly and water is noted to be backing up into the basin.2.The dish drying area shelf is not allowing for proper drainage of water and seals on the surface are not easily cleanable. 1.The handwashing sink must be maintained to be draining properly. 2.Ensure that the dish drying area shelf is maintained to allow for proper water drainage and the surface as well as seals must 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 outside of the small rice cooker has buildup of heavy grime and food debris. Ensure that the rice cooker is being cleaned and sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sides of the deep fryer and grill are noted to have buildup of heavy grease. 2. The outside and inside areas of the standing cooler and freezer are noted to have buildup of grime.3.The tops of the chest freezers have buildup of dust and grime.4.The multi drawer utensil bins on top of the prep counter and another beside the dishwasher are noted to have buildup of food debris and grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A couple of standing stainless steel coolers are noted to have buildup of debris and grime on the inside and outside areas. 2.A shelving unit near the stove is noted to have heavy buildup of food debris, grime and grease. 3.Shelves of clean dishes under the counter have buildup food debris.4.Shelving units above the grill and stove have heavy buildup of grease and grime.5.Dust and debris is noted on the covers of the dry ingredient bins. 1-5.Ensure that the indicated areas are cleaned and sanitized.

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