Skip to content
Loading map…

The Boondocks Grill Ltd.

5023 53 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

The Boondocks Grill Ltd. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on June 16, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 January 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 15, 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?

  • 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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on January 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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?
      • The posted food handling permit was observed to be out-of-date (Due September 2025)Correction:- Print and post the up-to-date food handling permit
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front area coffee dispenser was observed with old coffee grounds on the dispensing unit surface.Corrected during inspection:- Coffee machine dispenser and drip unit were cleaned and sanitized in place
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ceramic bowls were observed in use as a scoops for the bulk rice and macaroni productCorrected during inspection:- Cermaic bowls were removed from the bulk food productsEducation provided:- Bulk ingredient scoops must be composed of an easily cleanable, shatter-resistant (non-glass, non-ceramic) material, and be equipped with a handle that differentiates the food contact area from the handling area of the scoop.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front area sanitizer solution bucket contained a mixture of soap and chlorine sanitizer solution.Corrected during inspection:- The bucket was replaced with a bucket of sanitizer solutionEducation Provided:- The presence and foaming action of soaps interferes with the disinfecting action of chlorine
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The following unsafe food handling practice was observed:- Gravy held in the hot-holding unit was observed to be low. A new batch was added to top-up the gravy in the hot-holding unit.Corrected during inspection:- Appropriate cook temperatures (74*C) and timings were verifiedEducation provided on-site:- Food product containers must be rotated after use to prevent the cross-contamination of new product from old product.
    • 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 commercial range ventilation unit was observed to be due for servicing December 2023.- Servicing was scheduled on-siteCorrection:- Service range ventilation unit- Notify PHI when the range ventilation unit has been serviced

Nearby inspected facilities

Own this business? Add a badge to your website