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Boston Pizza

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

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on November 21, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on November 18, 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 November 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on November 18, 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 2 times on November 17, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 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

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