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Boston Pizza 117

61 Beju Industrial Drive Sylvan Lake AB T4S 0B6 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza 117 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on October 7, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 4 separate inspections, most recently on September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on September 29, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on June 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 5, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 9 times across 9 separate inspections, most recently on September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wiping cloths were observed stored outside of sanitizer solution between uses.Ensure wiping cloths used for cleaning food contact surfaces and food preparation areas are stored in an appropriate sanitizer solution between uses.
    • 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?
      • Noted again: September 29, 2026Spider webs were also observed on the exterior doors in the bar area. Ensure the exterior doors in the bar area are cleaned and maintained in a clean condition, and all spider webs are removed as part of routine cleaning and maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was observed stored in a container of water together with metal stirring utensils in the bar area.CDI: Staff were instructed to clean and sanitize the ice scoop and store it separately from other utensils. The ice scoop was cleaned, sanitized, and properly stored during the inspection.Ensure ice scoops are stored in a clean and sanitary manner that protects them from contamination. Store ice scoops separately from other utensils in a designated location and maintain them in a manner that prevents contamination of the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris, grease, and dust was observed on the roof (top surface) of the pizza oven.Ensure the roof (top surface) of the pizza oven is thoroughly cleaned to remove the accumulation of food debris, grease, and dust. Implement and maintain a cleaning schedule to ensure equipment surfaces are cleaned at a frequency sufficient to prevent the accumulation of soil and contamination and are maintained in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A tote bag containing frozen ground beef was found stored beneath the bottom shelf of the walk-in freezer. The product was not readily identifiable and no information was available at the time of inspection to verify its source. Upon inquiry, the manager advised that the ground beef was intended for staff use. Food products stored within a food establishment should be readily identifiable and traceable. When the source of a food product cannot be verified, it is not possible to confirm that the product has been obtained, transported, and stored under appropriate food safety controls. Ensure all food products stored on the premises are clearly identified and that documentation is available to verify their source upon request. Personal food items should be stored in a designated area separate from food used in the operation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed beginning their shift and donning gloves prior to food handling activities. Upon inquiry, the staff member advised that they do not wash their hands before starting work because they wear gloves. Glove use does not replace the requirement for proper handwashing. Hands may become contaminated prior to starting work, and failure to wash hands before donning gloves may result in contamination being transferred to food, food contact surfaces, and equipment. Proper handwashing is one of the most effective measures for preventing the spread of harmful microorganisms and reducing the risk of foodborne illness. Ensure food handlers wash their hands before starting work, before putting on gloves, and at all other appropriate times. Staff should be trained that glove use is not a substitute for proper handwashing practices.
    • 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?
      • Noted again: August 05, 2026The side door near the kitchen walk-in cooler that provides access to the exterior was observed with weather stripping missing or detached, resulting in gaps around the door. Additional gaps were noted in the upper corner of the door. Spider webs were also observed on the exterior door in the bar area. Ensure the weather stripping is repaired or replaced to eliminate gaps around the door and prevent pest entry. Clean the exterior door in the bar area and remove spider webs as part of routine maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza hot holding unit was observed with a continuous water drip inside the unit. As a result, significant mineral (calcium) buildup and a green residue had accumulated on interior surfaces. The nature of the green buildup could not be determined at the time of inspection and may represent either chemical or biological contamination. Equipment used for food storage and hot holding must be maintained in a clean and sanitary condition. Water leaks and the accumulation of residues can make cleaning difficult and may contribute to contamination concerns. Ongoing moisture accumulation may also accelerate equipment deterioration and support microbial growth. Ensure the source of the leak is identified and repaired. Thoroughly clean and sanitize the affected areas and maintain the hot holding unit in a clean and sanitary condition. CDI: The manager directed staff to use an alternate hot holding unit until the issue has been addressed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach surfaces, particularly beneath preparation stations and equipment, were observed with an accumulation of debris and food residue. In addition, the exhaust hood above the pizza oven was observed with a significant accumulation of dust and dust-like fibrous buildup on exterior surfaces.Ensure all hard-to-reach surfaces, including areas beneath equipment and preparation stations, are cleaned regularly. Ensure the exhaust hood above the pizza oven is thoroughly cleaned and maintained free of dust and other accumulated debris as part of the facility's routine cleaning program.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ant Out observed on the floor below the counter in the bar area. Please avoid using pest control products or devices that are poison-based, as these are not permitted in food preparation or service areas.
    • 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?
      • Gap observed below the receiving door. Please repair to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors around fryers and small freezer on the cookline observed with heavy grease and food build-up.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Lactic acid-based sanitizer from the dispenser was measuring 0 ppm. GM changed the bucket and ran several tests, and it still read 0 ppm.GM called Ecolab and stated that they will be in that day to repair the issue.2) CDI - wet wiping cloths were all put away and not on the counter.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water temperature at designated hand wash sink was hot, measured exceeding 50°C.Please ensure that the water temperature at the hand wash sink is maintained within a safe and effective range. This helps prevent the risk of scalding and supports proper hand hygiene by encouraging thorough and comfortable handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Floors in areas behind equipment and other hard-to-reach locations were observed to have visible debris build-up.2) Dust observed on vents.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not in a dispenser in the staff washroom. The roll was placed in the dispenser during the inspection.All other hand sinks were supplied and operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The grill top has a build-up of debris in the bottom tray and sides of equipment had a thick layer of grease build up. 2. The small vent hood has dust across the inside that can fall into food being cooked below. Please ensure the equipment is being cleaned as often as necessary to maintain in a sanitary condition.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were again observed storing cleaning cloths on food contact surfaces. Observed a pizza being cut while a cleaning cloth was in close proximity and was coming in contact with the knife blade while cutting the pizza. Cloths are to be stored in a sanitizing solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • June 27: A refrigeration company was in the process of repairing the unit during inspection. No food was being stored in it. Repairs were ongoing and temperature could not be verified. Potentially high-risk foods in "S-28" prep cooler observed to be measured at 8-12 degrees C. Ensure the prep cooler can maintain a temperature of 4 degrees C or lower. On going violation from other inspections, please ensure prep cooler is fixed before Thursday June 27, 2024. In the event this prep cooler is not able to maintain compliant temperatures a Work Order will be issued.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 27: The plate shelf above the cook line has been cleaned. Walls in the kitchen at end and around hand sink have been cleaned as well as dust removed from the vent hoods. Some deep cleaning still required. On going violationThe overall sanitation and organization in the kitchen, bar and server areas were good.Major cleaning within the kitchen area of the facility, insides of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, ceilings, vent hoods etc. These areas were observed to have major grease, food, or dirt debris. Areas of concern shown to Kitchen Supervisor.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed to be left on the food preparation area, ensure cleaning cloths are placed in a sanitizer bucket after use. Please ensure sanitizer buckets with cleaning clothes are not being used for other items, such as storing knives, Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff have been observed not washing hands in-between glove changes, or in-between different kitchen activities such as food preparation and going to the dishwashing pit to rinse dirty dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially high-risk foods in "S-28" prep cooler observed to be measured at 8-12 degrees C. Ensure the prep cooler can maintain a temperature of 4 degrees C or lower. On going violation from other inspections, please ensure prep cooler is fixed before Thursday June 27, 2024. In the event this prep cooler is not able to maintain compliant temperatures a Work Order will be issued.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical chlorine dishwasher observed to be reading 0ppm of chlorine sanitizer. Chlorine sanitizer must reach 100ppm on the dish level to sanitize. After some time, dishwasher was primed, and chlorine sanitizer was measured at 100ppm. Please ensure dishwasher routinely reaches 100ppm of chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • On going violationThe overall sanitation and organization in the kitchen, bar and server areas were good.Major cleaning within the kitchen area of the facility, insides of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, ceilings, vent hoods etc. These areas were observed to have major grease, food, or dirt debris. Areas of concern shown to Kitchen Supervisor.
  12. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall sanitation and organization in the kitchen, bar and server areas were good.Minor cleaning of the inside of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, cielings etc. Areas of concern shown to Kitchen Supervisor.
  13. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please ensure food is being covered, ie the hot holding soup unit, various amount of food on ice baths on top of prep coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unit #026 found to be out of compliance, food measured at around 10-14 degrees C Please ensure to remove all high-risk food out of the refrigerator until it can be serviced and hold a temperature of 4 degrees C or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall sanitation and organization in the kitchen, bar and server areas were good.Minor cleaning of the inside of equipment, hard to reach areas, corners of walls, underneath equipment, in-between equipment, dishwashing area, cielings etc.

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