Skip to content
Loading map…

Boston Pizza

10854 82 Avenue NW Edmonton AB T6E 2B3 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and/or grime was observed on the downward facing side of the stainless-steel shelving above the pizza prep area. 2. A buildup of grime was observed on the Frigidaire cooler handle1-2. Ensure that the indicated areas are cleaned and sanitized.
  4. Demand Inspection

    3 infractions

    • 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?
      • Several flies were observed throughout the facility. Ensure that pest control measures are taken to help eliminate the presence of flies in the facility.
    • 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 faucet at the dump sink in the dish pit area was observed to be leaking. Ensure that the indicated faucet is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and/or grime was observed on the downward facing side of the stainless-steel shelving above the pizza prep area. 2. A buildup of grime was observed on the Frigidaire cooler handle3. A buildup of food debris and/or grime was observed on the floor beneath the pasta preparation station. 4. A buildup of grime was observed on the lower section of the walls in the dish pit area. 5. The exterior side of the walk-in bar cooler door located upstairs was observed with a buildup of grime. 6. A buildup of what appears to be fly droppings was observed on the ceiling in the main food preparation area. 7. On the walk-in cooler shelving, a buildup of what appears to be mold was observed on the shelf near the back corner. 1-7. Ensure that the indicated areas are cleaned and sanitized.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The temperature of one of the hot holdings was measured at 50C. The staff stated that it had been 30 minutes since the food was transferred to the hot holding.Action taken:-The staff was instructed to increase the temperature to 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The low temperature dishwasher was measured at 50ppm at dish level.Action required:-Please repair the low temperature dishwasher. - Staff was instructed to use manual dishwashing procedure (3 sink method) until the dishwasher machine is repaired.