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Boston Pizza 118

11250 Westgate Drive Grande Prairie AB T8V 8L2 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza 118 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on September 15, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 on July 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 23, 2025. 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?

  • 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 7 times across 3 separate inspections, most recently on August 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on July 31, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 2 separate inspections, most recently on July 23, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grouts have a buildup of dirt and debris. Ensure the entire kitchen's floor grout are thoroughly cleaned.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler to the far left of the service station was noted at a temperature of 6.8C- items in the cooler were moved to an adequate cooler during the inspection- ensure cooler is repaired and able to maintain a temperature of 4C or below. Update: July 23, 2024The entire line cooler (nacho & salad) is not working. Operator was instructed to post of order sign and not use the cooler. New line cooler to arrive in 3 weeks.Update: July 31, 2025Facility was closed for business. All the refrigeration units in the kitchen were being replaced at the time of inspection thus the temperatures were not checked. Ensure new refrigeration units' temperatures are at 4 Deg C or colder before it is used for food storage. Follow-up inspection will occur to verify temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grouts have a buildup of dirt and debris. Ensure the entire kitchen's floor grout are thoroughly cleaned.
  4. Demand Inspection

    15 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept for refrigeration units in the bar and service area.Ensure temperature logs are kept for all refrigeration units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked food items are placed on a rack for cooling. Rack is placed next to the hand washing sink. Ensure food is not stored/placed next to the hand washing sink because water will splash on the food during handwashing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some refrigeration units are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front line cooler is not working. Food handlers are placing high risk foods in containers with ice. Ice will not maintain proper food safety temperature consistently. This is not a standard food safety practice for a class 3 restaurant that services high risk foods. Ensure this practice stops immediately. Alternative options were provided. Reduce menu or purchase small countertop bar coolers to store food. Operator purchased bar coolers to store high risk food items. New line cooler will arrive in 3 weeks' time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand washing sink near the walk-in cooler is not working. Single use paper towel is placed on the table. Ensure paper towel dispenser is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom: paper towel dispenser is not working. Operator was instructed to place single use paper towel on top of the dispenser until dispenser is repaired.Ensure paper towel dispenser is repaired.
    • 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?
      • Recent pest control monitoring records were not available for review. Ensure copies of recent pest control records are forwarded for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy has not been professionally cleaned. Due date: July 2025.Ensure ventilation canopy is professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Men's public washroom (bar & restaurant): urinals are not flushing. Ensure urinals are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler to the far left of the service station was noted at a temperature of 6.8C- items in the cooler were moved to an adequate cooler during the inspection- ensure cooler is repaired and able to maintain a temperature of 4C or below. Update: July 23, 2024The entire line cooler (nacho & salad) is not working. Operator was instructed to post of order sign and not use the cooler. New line cooler to arrive in 3 weeks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment(s) are dirty:- Dishwasher including dishrack - Pizza oven including gas lines- Deep fryer (sides)- Microwave oven (inside)- Service area bar coolers- walk in cooler floors (hard to reach areas)Ensure all the food equipment(s) are thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule is inadequate and hard copy cleaning records are not kept. Ensure cleaning schedule is revamped and keep daily, weekly and monthly cleaning records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls, ceilings and floors are dirty at various locations in the kitchen. Ensure all the walls, ceiling and floors (hard to reach areas) are thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grouts have a buildup of dirt and debris. Ensure the entire kitchen's floor grout are thoroughly cleaned.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Waste/grease dumpster area outside has an accumulation of debris. Ensure the area around the dumpsters are cleaned.
  5. Initial 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 hand sink at the service station was not supplied with soap- soap dispenser was filled during the inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler to the far left of the service station was noted at a temperature of 6.8C- items in the cooler were moved to an adequate cooler during the inspection- ensure cooler is repaired and able to maintain a temperature of 4C or below.

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