Boston Pizza
12286 Symons Valley Road NW Calgary AB T2P 0A3 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Two used utensils used to grill the beef and chicken were stored on the handle of the grill.The utensils were taken to the dishwasher and replaced with new ones.Ensure serving tongs/utensils are stored in:i. ice water between uses at 4°C or less;ii. hot water between uses at 60°C or greater;iii. sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or iv. continuously switch out serving utensils with new utensils2. Boxes and other items were stored on the floor in the upper dry storage area. (Corrected during Inspection).The boxes were stored on the shelves.Ensure items are stored at least 6 inches off the floor.
- 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?
- 1. Gaps were noted underneath and between the front entrance doors.2. A gap was noted underneath the emergency exit door at the bar area.Seal the gaps to prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an opening on the wall in the storage room housing the bib station.Cover the opening to prevent the entry of pest.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Water was pooling in the interior of the preparation cooler opposite the grill station.The water was cleaned.Check the preparation cooler in case there is a leak.2. Food debris build-up was observed in the interior of the preparation cooler.The interior of the preparation cooler was cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 towels at the handwash station located at the bar was not stored in a dispenser.Please ensure the handwash station at the bar is fully stocked with hand soap and single-use towels installed in an easily accessible dispenser to protect it from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The iodine glass dishwasher was tested using a testing kit, which indicated a reading of 0 ppm. To ensure effective sanitation, the iodine sanitizer must register between 12.5 - 25 ppm. It's important to note that iodine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the glass dishwasher. The operator will be using the low-temperature dishwasher located in the dish pit to wash glassware in the meantime. This dishwashing system must be used temporarily until the dishwasher 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?
- The paper towels at the handwash station located at the bar was not stored in a dispenser.Please ensure the handwash station at the bar is fully stocked with hand soap and single-use towels installed in an easily accessible dispenser to protect it from contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A leak was observed coming from the drainpipe of the handwash sink located at the bar.Please repair the indicated area to ensure it is no longer leaking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding Violation (September 2, 2025)The area under the mechanical dishwasher was still observed to be soiled in dirt and food debris.Please clean the indicated area.----------Initial ViolationFood debris, dirt and stains observed in the area under the mechanical dishwasher and debris build-up on floor's hard to reach areas and baseboards.Please clean the indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling vents, the surrounding tiles, and lighting fixtures throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1)Food debris, dirt and stains observed in the area under the mechanical dishwasher and debris build-up on floor's hard to reach areas and baseboards2) Dirt and stains buildup observed on the floors of the bar walk-in cooler behind the keg cylinders.Clean these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Cut cooler, The internal temperature of steak was measured at 6.8 degrees Celsius in the drawer and cactus dip was measured at 10.0 degrees Celsius and sour cream was measured at 9.7 degrees Celsius in the cooler inserts.Discarded the sour cream and cactus dip.Repair the cut cooler and store cold perishable food at 4 degrees C or below. 2) Pizza prep cooler:Pizza meat and cheese in the cooler inserts were stored above the load limit. The temperatures of pizza meat and cheese on the top were measured between 6.0 to 8.0 degrees C, while the bottom temperatures were measured at 4.0 degrees C or below.Manager discarded the top part of the pizza meat and cheese.-Please reduce amount of pizza meat and cheese in the cooler inserts or turn down the temperature and store perishable food at 4 degrees C or below.
- 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?
- Black flies in the kitchen.Remove black flies from the kitchen
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall panel of the wall right beside the stove was loose.-Please fix the wall panel.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease and dust build-up on the main line equipment surfaces and wheels.Clean these items.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Black footprints were found on the plastic shelf by the walk-in freezer. Shelf was used to store food such as milkDo not use bottom shelves as a stepping stool for upper shelves and clean the shelf.2) Grime build-up on the walk-in freezer floor. Clean the walk-in freezer floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Slight dust build-up on the wall and wires above pizza prep cooler and on pizza oven canopy.Clean these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease, dust and food debris build-up underneath and behind the main line equipment. 2) Grime build-up on the baseboards and floor hard to reach areas. 1 to 2) Clean these areas. 3) Staff were not following the cleaning schedule. Please update the cleaning schedule and ensure it is followed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1)Food debris, dirt and stains observed in the area under the mechanical dishwasher. 2)Area under the ice well and the glass racks in the front service area and the bar had buildup of dirt and stains.3) Dirt and stains buildup observed on the floors of the walk-in bar cooler behind the keg cylinders.4) Dirty towel and debris build-up underneath the bar mats, especially by the blender.5) Debris and grease build-up on the mouse traps.6) Dust and debris build-up underneath the bar ice well and beer cups. -Please clean the areas mentioned from 1 to 4 and develop a sanitation schedule to keep the facility clean.7) The temperature records in the facility were not dated.-Ensure that the temperature records are dated and are maintained daily in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?