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Boston Pizza

11303 100 Street Westlock AB T7P 2R8 · Food - General

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The manager reported that the temperatures of the three cooling units have been further lowered down. However, the cooling drawers used to store veggies in front of the grill were still kept at 9C and the middle parts of the top cooling unit in the back were kept at 7C during inspection. Note that the lids of the cooler had been kept open. Recommend that ice packs or ice be used to the above cooling areas during the rush hours and ensure that ice packs or ice be changed on a regular basis.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat source and the garlic butter intended for hot holding display were kept at 50C during inspection. The staff was required to reheat the above foods quickly until the internal temperature reaches at least 74C; then, they can be transferred back to the hot holding unit. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods being stored on the top of the sandwich prep coolers in front of the cooking line and also in the back including the cooling drawers were kept at 8C during inspection and the same readings were also obtained by using the facility's thermometer. The manager required the staff to change over the affected foods immediately. The manager reported that the temperatures of the three cooling units will be re-adjusted.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom cooling drawers at the right side of the stainless steel cooling unit in front of the grill were kept around 10C. The staff was required to transfer all the high risk foods being stored in them to another cooling unit which was kept below 4C during inspection. These cooling drawers should be closely monitored. Ensure that high risk foods be kept refrigerated at 4C or below at all times.