The Boss Breakfast & Steakhouse
3609 Highway Street Valleyview AB T0H 3N0 · Food - General
Inspection summary
The Boss Breakfast & Steakhouse has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on April 16, 2026, recorded 3 infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.
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 3 times across 2 separate inspections, most recently on April 16, 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 April 16, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on April 16, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 February 25, 2025. 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.
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cloths were present in the kitchen area outside of sanitizer solution. Sanitizer solution buckets were not prepared for the kitchen area.Corrected during inspection:- Sanitizer solution was prepared for the kitchen area- Wet cloths were relocated into sanitizer solution between usesEducation provided:- Ensure sanitizer solutions are prepared and maintained during all hours of food handling- Ensure cleaning cloths are relocated into sanitizer solution between uses
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - A rounded bowl was observed in use as a bulk ingredient scoop- A metal scoop handle was embedded in the bulk flour productCorrected during inspection:- The rounded bowl was removed- The metal scoop handle was repositioned so that it was no longer in contact with the flour productEducation provided:- Ensure that all bulk product scoops are composed of an easily cleanable, non-porous, shatter-resistant (non-ceramic, non-glass) material and are affixed with a handle that separates the food contact area from the handling area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - A stainless steel tray of mashed potatoes were located on the prep counter at room temperature- Individual whipped salted butter cups with the label "keep refrigerated" were observed in a bowl at room temperature- Bar area garnish lemons and limes were observed in a cooling tray that did not contain any iceCorrected during inspection:- The tray of mashed potatoes and the individual butter cups were relocated into refrigeration units- Ice was added to the bar area garnish trayEducation provided:- Routinely rotate products labeled to be under refrigeration- Work in smaller batches and return food products to refrigeration when not in use- Utilize cooling equipment according to the manufacturer's specifications
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk ingredient scoop handles were observed to be in contact with the bulk product.Corrected during inspection:- The bulk scoops were adjusted so the handle was no longer in direct contact with the bulk ingredients
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Individually wrapped frozen salmon product was observed thawing at room temperature. - Surface temperature of -0.8*C was measured- Individual wrapped products were affixed with labels indicating "Thaw under refrigeration".- Products were reported to be intended for South valley residence food service at 4 pmBagged chicken wings were observed thawing at room temperature.- Bagged wings measured a temperature of 3*CCorrected during inspection:- Products were relocated to the refrigeration unit.- Thawing technique discussed- Thawing guidance document to be provided
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep-line topping cooler temperatures was measured to be in exceed of 4*C:- IR thermometer measured 6.8*C, - Internal temperature via probe thermometer 6.4*C- Topping cooler digital temperature display was 6*CCorrected during inspection:- A hot corner was identified at the back of the topping cooler unit.- The unit was moved further from the wall- Unit temperatures of 4.8*C and lower were measured
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High Temperature Dishwasher Manifold rinse temperature could not be observed.- The rinse temperature gauge was not in working order- Plate level rinse temperature was measured to be 71.4*C- No sanitizer concentrations were present- Mechanical dishwasher servicing quote was observed on-siteImproper dishwashing procedure was observed.- Dishes were reportedly sprayed with a diluted vinegar solution following the dishwasher cycle.Correction:- Immediately implement a temporary alternative 3-sink method of dishwashing, with the sanitization occurring via chlorine sanitizer immersion in the sink basin as discussed. - Service, repair or replace the mechanical dishwashing unit in a manner that sanitizes dishes and utensils during the rinse cycle.- Notify PHI when servicing has been conducted
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep fryer baskets in the kitchen area were observed with fraying corner wires.Correction:- Cut loose wiring from the deep fryer baskets, OR;- Repair or replace the deep fryer baskets
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions