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Boston Pizza 106

600B - 680 2 Street SE Drumheller AB T0J 0Y6 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza 106 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on October 16, 2025, found no infractions.

5 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 April 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 4 separate inspections, most recently on April 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 9, 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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine concentration in the chemical dishwasher was measured to be at 0 ppm at the time of inspection, thus implies that the equipment not operating effectively and utensils are not adequately sanitized. Observed that the bulk chlorine container was empty. The bucket was replaced during the inspection.Operator was educated about the importance of effective sanitization and was advised to regularly monitor the chlorine sanitizer volume in the bulk container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The microwave above the 2-compartment sink is not being maintained in a sanitary condition. Staff clean up the equipment during the inspection. - Clean utensils are stored in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach area underneath the dish washing station appeared dirty.2. Floor of the walk-in freezer not kept in a sanitary condition at the time of inspection.3. Suspended white board behind the tabletop Merrychef oven appeared dusty.*Clean and ensure hard to reach areas are adequately clean and are included in the facility sanitation checklist to reduce accumulation of dirt and food debris in these areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation hood in the fries station appeared dirty/greasy. Operator stated that cleaning is scheduled for October 10th.Ensure to send photos of the cleaned equipment when cleaning is completed.2. Fans and vent in the walk-in cooler and double door vegetable cooler appeared dusty. Clean
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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 of the shelves in the dry storage room were made of untreated wood at the time of Inspection.Ensure that the shelves are either painted, lined with plastic, or use any other method that would leave the Shelf surfaces smooth, non-absorbent, and easy to clean in order to facilitate proper cleaning and sanitizing of said shelves.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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?
      • Some of the shelves in the dry storage room were made of untreated wood at the time of Inspection.Ensure that the shelves are either painted, lined with plastic, or use any other method that would leave the Shelf surfaces smooth, non-absorbent, and easy to clean in order to facilitate proper cleaning and sanitizing of said shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- The Floor in the Walk-In freezer appeared dirty at the time of Inspection. An open bag of raw shrimp was seen on the floor. Staff removed and disposed of the raw shrimp during the inspection.Ensure that the Floor is cleaned more regularly in order to prevent potential contamination of Food.2- Ventilation hood up the fries station appeared dirty/greasy. Operator stated that professional cleaning is scheduled for May 1st. Ensure to send photos of the cleaned equipment when cleaning is completed.

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