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Boston Pizza

10456 Southport Road SW Calgary AB T2W 3M5 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on November 7, 2025, recorded 3 infractions.

1 of 7 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: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on February 5, 2025. 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 2 times across 2 separate inspections, most recently on February 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 30, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 11 times across 5 separate inspections, most recently on November 7, 2025. 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 5 times across 3 separate inspections, most recently on November 7, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwashing sinks was not supplied with paper towels. Staff was instructed to refill the paper towel dispenser.
    • 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?
      • Valid permit not displayed to the public. Billing status due.Please pay the permit renewal fees and paste a valid permit on a location, which is visible to public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required under the dishwashing area.On the edges/walls of the deep-frying equipment. The external handle of walk-in cooler.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink located in cooking area was not draining.Requirement:Repair plumbing of this sink to have free flow draining.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of some debris still in the space between wall and bar cooler.Requirement:Clean the above noted area.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in back prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine stored on a stand was touching dusty and sticky surface.Requirement:Store scoop in sanitary way on clean surface.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil cans were stored directly on floor in back prep area.Requirement:Store food at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of veggie soup stored in the warmer was 55C.b) Internal temperature of shrimps stored in cooler drawer located under the grill was 8.5CRequirement:a) Ensure that perishable foods under hot holding are stored at 60C and higher.-Temperature of the unit was raised during inspection.b) Ensure that perishable foods under refrigeration are stored at 4C or less.-Shrimp were moved to walk in cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Manually sanitize dishes until dish washer is repaired. Repair dish washer asap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser was empty located at hand washing sink in cooking area.Requirement: Provide paper towels in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water tap located at prep sink was dripping.Requirement:Repair/replace tap to stop dripping
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surface of prep cooler lid located in back prep area was repaired using duct tape making surface rough, trapping food debris.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove duct tape from the surface. Repair the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of some debris under equipment in bar area.Requirement:Clean the above noted areas.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in two sani- pails located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Significant gaps at the bottom of main exterior door and at the bottom of door interior to it. which could allow entry of pests/vermin.Requirement:Seal the gap at the bottom of these doors.
  6. Risk Management Inspection

    3 infractions

    • 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) Floor of walk-in cooler was rusted having rough surface trapping dirt. b) Wall under dish washing area had a big cut around plumbing pipes.(These are repeat violations from previous inspection)Requirement:a) Refinish walk in cooler floor to have smooth surface.b) Cover the big cut on the wall
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Rubber gasket of prep cooler located in front area of the kitchen was detached.b) Rubber gasket of bar cooler was broken (Repeat violation from previous inspection)Requirement:Repair/replace rubber gaskets
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Two ceiling vent covers located in cooking area were still clogged even after washing.b) Floor under dish washing area not clean.Requirement: a) Clean or replace these two vent covers.b) Clean the floor under dish washing area.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clamato juice bottle was stored in ice meant to be added to drinks located in bar area.Requirement:Do not store food/drinks in ice meant for drinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar cooler.Requirement: Provide thermometer in bar cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some rack shelves in walk in cooler were rusted having rough surface.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, washable and non-absorbent. Refinish the shelves to have smooth surface.
    • 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) Floor tiles in some area of the kitchen were broken.b) Floor of walk-in cooler was rusted having rough surface trapping dirt. c) Wall under dish washing area had a big cut around plumbing pipes.Requirement:a) Repair floor in the kitchen.b) Refinish walk in cooler floor to have smooth surface.c) Cover the big cut on the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Rubber gasket of prep cooler located in front area of the kitchen was detached.b) Rubber gasket of bar cooler was broken Requirement:Repair/replace rubber gaskets
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ceiling vents located in cooking area were clogged.2) Dirt buildup on walk in cooler floor(These are repeat violations from previous inspection).Requirement: Clean the above noted areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of grease under cooking equipment.b) Dirt buildup on floor near walls in the kitchenc) Dirt and debris under equipment in bar area.d) Floor under dish washing area not cleane) Dirt and debris on shelves being used to store pizza pans in the kitchen. Requirement: Clean the above noted areas.

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