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The Boxcar Grill Ltd

4825 50 Avenue Eckville AB T0M 0X0 · Food - General

Official record from Alberta →

Inspection summary

The Boxcar Grill Ltd has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on June 18, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 7 times across 6 separate inspections, most recently on January 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 29, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 5 separate inspections, most recently on May 26, 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 2 times on November 23, 2023. 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?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza pans were being stored directly on the floor. Pans were relocated during inspection. Please ensure that food and food equipment/utensils are stored in a manner that protects from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was being hot held at 51 C which is below the required 60 C to reduce the risk of bacterial growth. Staff reheated the gravy before returning to hot holding. Please ensure foods are heated to 74 C before hot holding, held at 60 C or greater and holding temperatures are verified on a thermometer. Fridge and freezer temperatures were all satisfactory.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer for food contact surfaces was mixed at 800 ppm. Staff adjusted the concentration during the inspection. Bleach solution should be between 100 - 200 ppm and not any stronger as it may lead to chemical contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of pancake mix and case of ketchup were being stored on the floor. Floors must be kept clear for ease of cleaning, and food must be stored off the floor to prevent contamination. Please relocated the food items to shelving, or other appropriate location.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail with sanitizer solution was prepared and available for use. Some cloths were observed on food contact surfaces, but staff placed in solution during inspection. Please ensure cleaning cloths are stored in sanitizer between uses to prevent the potential for contamination of the food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One fridge thermometer was missing. Operator had extra to place in the unit during inspection.
  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not in the facility. Operator obtained some and provided verification that they are now on site for use.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared again for use on food contact surfaces. Sanitizer must be prepared and readily available for use when food handling occurs. Cleaning cloths were observed left on the prep cooler cutting board which can lead to cross contamination. Cloths are to be stored in sanitizer between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Oct. 30: Prep cooler has not yet been repaired, but food items were again being stored in the unit while the ambient temperature was 17 C. Food that requires refrigeration cannot be stored in this unit until it is able to maintain 4 C or colder. Items in the top portion can be stored in ice baths, if able to maintain 4 C or colder. Oct. 29: The ambient temperature of the prep cooler directly in front of the grill area was between 15.4 - 16.3. Thermometer in the unit was reading high as well.Foods in this fridge were probed at 14.3 C. Items that had been in the cooler for less than 2 hours were placed in another fridge, items that had been in this fridge overnight or for 3 plus hours were discarded. Please have the unit adjusted or repaired and able to maintain 4 C or colder.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared and readily accessible in the kitchen to wipe surfaces as needed with the exception of a bleach in a squeeze bottle that was well over 200 ppm and unlabeled. Chlorine sanitizer must be mixed to 100 - 200 ppm. Concentrations greater than 200 ppm can leave a residual on food contact surfaces that can contaminate food. This is a repeat violation. Please ensure staff are trained to prepare a fresh solution in a bucket when food handling occurs and store the bucket where it is easily accessible so cleaning cloths can be stored in solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed handling a package of raw meat then rinsing their hands at the dishwashing sink, and went to dry hands on a cleaning cloth. Hands must be washed with soap and dried with a single-use product to prevent potential cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A package of raw steaks was set on top of a package of pepperoni. Staff relocated the steaks during inspection. Please ensure raw meats/poultry/eggs are stored separately and below cooked and ready-to-eat foods to prevent possible cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard case of onions was set on a food contact surface and then on a knife left on the counter. The bottom of the box can cause cross-contamination to food contact surfaces and utensils. Set cardboard boxes that have been transported and stored in several locations on non-food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach solution and Pine-Sol were being stored in unlabeled containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler directly in front of the grill area was between 15.4 - 16.3. Thermometer in the unit was reading high as well.Foods in this fridge were probed at 14.3 C. Items that had been in the cooler for less than 2 hours were placed in another fridge, items that had been in this fridge overnight or for 3 plus hours were discarded. Please have the unit adjusted or repaired and able to maintain 4 C or colder.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Stacks of pizza boxes were observed being stored directly on the floor of the shed. 2. Containers of cooking oil were stored with paint pails and cans. Store food and utensils off the floor and separately from chemicals that can cause contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings and frozen ice cream product were sitting in a sink to thaw. Ice cream was thawing at room temperature without running water and wings were in water without running water. Hazardous foods must be thawed under cold running water, or in a refrigerator or as part of the cooking process. Hazardous foods cannot be thawed at room temperature as this increases the risk for pathogenic bacterial growth.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution used in bottle bleached out test strip, indicating that the concentration is far above 200ppm of chlorine. Operator was asked to dilute solution to a concentration between 100-200 ppm of chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • two containers of raw chicken and cartons of eggs were observed stored next to containers of ready to eat foods in the walk-in cooler. Both containers and eggs were being stored above ready to eat foods. Operator was asked to move raw meat containers and eggs to lower shelves and ready to eat foods to upper shelves.***foods must be protected from contamination while in storage
    • 09. Are chemicals stored and handled in a safe manner?
      • Cans of pizza toppings were stored on same shelf as cleaning chemicals in storage area. Cans of paint were also observed being stored in same area as food.Operator removed chemicals and paint cans from food storage area during inspection.***Please ensure that chemicals are not stored in the same areas as food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator did not have any test strips. Operator will purchase test strips and was given a length of test strip to use in the meantime.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operator indicated that the shelves and walls in the storage shed will be painted no later than February 2024.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A new partition wall has been installed in the storage shed to create an office space. The wall must have all joints and gaps sealed and surface should be painted in order to make the surface smooth and easily cleanable.

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