Boyne Lake General Store - Food
Highway 866 Township Road 610 Boyne Lake AB T0A 0N0 · Food - General
Inspection summary
Boyne Lake General Store - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on May 25, 2026, recorded 1 infraction.
2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Pests.
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 once on May 22, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on May 22, 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?
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 6 times across 6 separate inspections, most recently on October 2, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 4 separate inspections, most recently on July 5, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on May 25, 2026. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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.
9 inspections
- Demand Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Permit on display expired April 30, 2026.Ensure you have a valid permit on display at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled.Collected water sample and awaiting result.*Repeated violation 5-July 2024 - water sample bottles were delivered to owner, and they have promised to send samples next week.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled.Collected water sample and awaiting result.*Repeated violation 5-July 2024 - water sample bottles were delivered to owner, and they have promised to send samples next week.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in cooler was at 11C. Ensure that cooler is at 4C or less.All high-risk foods (eggs, cheese, vienas) should be moved to cooler at 4C or less*24-May-24 Repeated violation - get a service provider to fix cooler and ensure its at 4C or less* 19-May-24 - repeated violation. Service provider currently fixing cooler*5-July 2024- Walk in cooler still in disrepair - no high-risk food otems stored in it.- Walk in freezer is in good repair
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items - noted on the floor. Ensure all food items are placed off the floor to prevent contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled.Collected water sample and awaiting result.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in cooler was at 11C. Ensure that cooler is at 4C or less.All high-risk foods (eggs, cheese, vienas) should be moved to cooler at 4C or less*24-May-24 Repeated violation - get a service provider to fix cooler and ensure its at 4C or less* 19-May-24 - repeated violation. Service provider currently fixing cooler
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled.Collected water sample and awaiting result.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in cooler was at 11C. Ensure that cooler is at 4C or less.All high-risk foods (eggs, cheese, vienas) should be moved to cooler at 4C or less*24-May-24 Repeated violation - get a service provider to fix cooler and ensure its at 4C or less
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk foods were stored in cooler with temperature of 11C. High-risk foods should be stored at 4C or less or 60C and above to prevent microbial contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled.Collected water sample and awaiting result.
- 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?
- No pest control record was available upon request
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in cooler was at 11C. Ensure that cooler is at 4C or less.All high-risk foods (eggs, cheese, vienas) should be moved to cooler at 4C or less
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled.Collected water sample and awaiting result.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
0 infractions