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Pure Water Oasis 2013

5315 Railway Avenue Boyle AB T0A 0M0 · Food - Ice/Water

Official record from Alberta →

Inspection summary

Pure Water Oasis 2013 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on July 14, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on July 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 4 separate inspections, most recently on July 14, 2026. For example: Do food handlers ensure that food is protected from contamination (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 4 times across 2 separate inspections, most recently on December 12, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    2 infractions

    • 04. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a large amount of food, food equipment and ingredients that are not required for the operation of the facility that are noted to be stored near the bottle filling and processing areas. Ensure that the foods are reduced and decluttered.
    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A 35% hydrogen peroxide solution is being used for sanitizing the ice machine, the chemical does not have a DIN number and instruction for mixing the chemical are not available. Ensure that a proper sanitizer, with testing strips that should have a DIN number are used for sanitizing the ice machine.
  2. Risk Management Inspection

    2 infractions

    • 04. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a large amount of food, food equipment and ingredients that are not required for the operation of the facility that are noted to be stored near the bottle filling and processing areas. Ensure that the foods are reduced and decluttered.
    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A 35% hydrogen peroxide solution is being used for sanitizing the ice machine, the chemical does not have a DIN number and instruction for mixing the chemical are not available. Ensure that a proper sanitizer, with testing strips that should have a DIN number are used for sanitizing the ice machine.
  3. Risk Management Inspection

    6 infractions

    • 04. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a large amount of food, food equipment and ingredients that are not required for the operation of the facility that are noted to be stored near the bottle filling and processing areas. Ensure that the foods are reduced and decluttered.
    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A 35% hydrogen peroxide solution is being used for sanitizing the ice machine, the chemical does not have a DIN number and instruction for mixing the chemical are not available. Ensure that a proper sanitizer, with testing strips and a DIN number are used for sanitizing the ice machine.
    • 07. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for the sanitizer used for bottle washing and for sanitizer used for the ice machine.Ensure that test strips are made available for sanitizers used.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap is not available at the handwashing sink. Ensure that soap is made available at the handwashing sink at all times.
    • 17. Is the facility maintained in a clean and sanitary condition?
      • The curtains at the beginning of the bottle wash conveyor are noted to have buildup of grime and debris.Ensure that this area is properly cleaned and sanitized and maintained clean.
    • 17. Is the facility maintained in a clean and sanitary condition?
      • The outside areas of the ice machine and around the bagging area are noted to be covered in dust and grime. Ensure these areas are cleaned and sanitized properly.
  4. Monitoring Inspection

    4 infractions

    • 04. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a large amount of food, food equipment and ingredients that are not required for the operation of the facility that are noted to be stored near the bottle filling and processing areas. Ensure that the foods are reduced and decluttered.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are no paper towels in the dispenser above the handwashing sink. Ensure that the hand washing sink is stocked with paper towels at all times.
    • 17. Is the facility maintained in a clean and sanitary condition?
      • The curtains at the beginning of the bottle wash conveyor are noted to have buildup of grime and debris.Ensure that this area is properly cleaned and sanitized and maintained clean.
    • 17. Is the facility maintained in a clean and sanitary condition?
      • 1.The bags for packaging ice are stored in an area that is cluttered which does not ensure that the are kept clean. 2.Some old chairs and other clutter is noted around the facility.1.Ensure that bags are stored in a manner to ensure they are clean and sanitary. 2.Facility must be maintained in a clean and clutter free manner.
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