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Peggys Bistro

5100 3 Street Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

Peggys Bistro has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 13, 2025. The most recent inspection, on October 8, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 2 times across 2 separate inspections, most recently on July 30, 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 once on September 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 6 times across 3 separate inspections, most recently on July 30, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on July 30, 2026. 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 April 2, 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

    0 infractions

  2. Risk Management 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)?
      • The operator advised during the inspection that the dishwasher is not working properly and they are waiting for a part. Discussed with operator and advised to only use disposable dishes and cutlery until the dishwasher can be restored and the sanitizing temperature can be maintained at 71 degrees Celsius at the dish level.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The countertop fridge in the front service area is measured to be at 9 degrees Celsius.Ensure that a fridge holding high risk food items requiring refrigeration is able to maintain temperature at or below 4 degrees Celsius. Operator is instructed to discard creamers, whipped cream and open juice containers that require refrigeration, 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?
      • The riser on a stair step to the back storage area is damaged on one step and is ripped off on another step above. Ensure that the riser on both steps is 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?
      • Dishes are stored face down on shelves that have debris buildup. Dishes must be stored properly to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Tray of glassware and some other trays beside the dishwasher are noted to have buildup of debris and grime. 2.The ventilation hood and grills have heavy buildup of grease and grime. 3.The back storage area is cluttered and a number of garbage bags containing soft drink cans/bottles are piled up in the back.1-2. Ensure that the indicated areas are cleaned and sanitized.3.The storage areas must be decluttered to allow for easy cleaning and soft drink cans/bottles must be removed to prevent pest buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Shelves above the gravy hot holding station are noted to have buildup of dust and debris.2.The shelves near the oven have dust buildup. 1-2.Ensure that the indicated areas are cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge on the front counter is measured to be at 8-10 degrees Celsius. Ensure that the fridge is adjusted to maintain temperatures at 4 degrees Celsius or below. Staff are instructed to move the creamers to a different fridge 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?
      • The riser on a stair step to the back storage area is damaged on one step and is ripped off on another step above. Ensure that the riser on both steps is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Shelves above the gravy hot holding station are noted to have buildup of dust and debris.2.The shelves near the oven have dust buildup. 1-2.Ensure that the indicated areas are cleaned and sanitized.
  5. Initial Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some open containers of grease and other buckets and containers are noted outside along the side door. Ensure that these containers and items are disposed of to prevent attracting potential pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towels are stored on the toilet tank in the staff washroom where they can potentially become contaminated. Ensure that dispenser is installed on the wall to prevent potential contamination of the paper towels.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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