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Boston Pizza

11023 23 Avenue NW Edmonton AB T6H 6P9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on many surfaces in the kitchen.- Store wiping cloths in a sanitizer solution in between uses. Corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 packages of Bolognese sauce in a container on the counter were measured at 46C - 51C. Staff indicated that the sauce was going to be placed into the hot holding unit.- The sauce was sent for reheating to above 74C to then be transferred directly to the hot holding unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was initially dispensing 0 ppm chlorine in the rinse cycle., needs to be at minimum 100 ppm.- The pump was primed after which 100 ppm chlorine was detected.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: black buildup/grease noted on the floor by the deep fryers and in the corner by the main prep cooler, under the 2 compartment food prep sink and syrup accumulation around the slush machine in the bar area.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of cooked chicken wings undergoing the cooling process were tightly covered. Temperature measured at 14C.- Do not tightly cover foods undergoing the cooling process until a temperature of 4C or colder has been reached.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats observed stored above other foods in the cooking area cooler.- All raw meats are to be stored below cooked and or ready to eat foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the servery area handwash sink. Corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tile is missing next to the pizza oven.2. Shelving unit above the mixer - the shelf liners have lifted in areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: Grease accumulation noted on areas of the cook line equipment (around the grill/deep fryers).The wall and floor around the mixer and under the salad prep cooler has food particle/black buildup. The floor under the dishwash counter and lounge bar counter has a buildup of debris.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters instead of being immersed in the sanitizer solution after each use. Corrected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverages stored on the shelves above the prep cooler and dough prep counter. Corrected- Designate one area for staff beverages that is below open foods, food equipment, food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/surfaces require cleaning:1. Food particle/grime buildup on the floor under the pass cooler (next to the pasta station).2. Shelving under the wait station is dusty.3. The area around the bar slush machine has sticky residue.4. Black buildup noted on the dishwasher racks.