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Boston Pizza

1313 33 Street SW Calgary AB T3C 1P2 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on April 1, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 8 times across 5 separate inspections, most recently on April 1, 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 2 times across 2 separate inspections, most recently on August 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on August 26, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 12 times across 7 separate inspections, most recently on April 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 5 times across 4 separate inspections, most recently on April 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fly Strips were hanging above front service prep area. Remove fly strips. Place fly strips in areas where no food handling or open foods are stored.
    • 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. A few small files observed in the bar area2. Back door was propped open
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • UPDATE- work under progressSeveral tiles under the dishwashing counter and under large cooking equipment in the cookline were broken and/or missing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Debris under dishwasher- Food accumulation behind large mixer- Debris under shelving units
  2. Demand Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • UPDATE: "Being addressed." There were numerous fruit flies notes throughout the entire kitchen area.REQUIREMENT: Take the following steps:1. Contact a licensed pest control company and follow all instructions to eliminate the infestation.2. Ensure that all foods are properly covered when not in use.3. Clean up all food debris off the ground and take out garbage's frequently.4. Ensure that the fruit flies are not in the floor drains. If they are, seek treatment of those areas.UPDATE Sept 22:Number of fruit flies have decreased. Continue with proper cleaning and sanitation 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?
      • UPDATE: Manager mentioned that they need to change the backdoor to remove all the noticed gaps (under their work plan). There is a gap along the side and between the bottom of the receiving door and the floor.Replace door sweep and seals to prevent 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?
      • UPDATE- work under progressSeveral tiles under the dishwashing counter and under large cooking equipment in the cookline were broken and/or missing
  3. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • There were numerous fruit flies notes throughout the entire kitchen area.REQUIREMENT: Take the following steps:1. Contact a licensed pest control company and follow all instructions to eliminate the infestation.2. Ensure that all foods are properly covered when not in use.3. Clean up all food debris off the ground and take out garbage's frequently.4. Ensure that the fruit flies are not in the floor drains. If they are, seek treatment of those areas.UPDATE Sept 22:Number of fruit flies have decreased. Continue with proper cleaning and sanitation 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?
      • There is a gap along the side and between the bottom of the receiving door and the floor.Replace door sweep and seals to prevent 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?
      • Several tiles under the dishwashing counter and under large cooking equipment in the cookline were broken and/or missing
  4. Demand Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • There were numerous fruit flies notes throughout the entire kitchen area.REQUIREMENT: Take the following steps:1. Contact a licensed pest control company and follow all instructions to eliminate the infestation.2. Ensure that all foods are properly covered when not in use.3. Clean up all food debris off the ground and take out garbage's frequently.4. Ensure that the fruit flies are not in the floor drains. If they are, seek treatment of those 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?
      • There is a gap along the side and between the bottom of the receiving door and the floor.Replace door sweep and seals to prevent 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?
      • Several tiles under the dishwashing counter and under large cooking equipment in the cookline were broken and/or missing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris accumulation under bar counter. 2) The back storage area was not entirely accessible.Remove items that are not required to operate the food establishment. Organize the storage room and store items off the floor.
  5. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water available at the two hand sinks in the prep area. Corrected during inspection
    • 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?
      • There is a gap along the side and between the bottom of the receiving door and the floor.Replace door sweep and seals to prevent 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?
      • Several tiles under the dishwashing counter and under large cooking equipment in the cookline were broken and/or missing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris accumulation under bar counter. 2) The back storage area was not entirely accessible.Remove items that are not required to operate the food establishment. Organize the storage room and store items off the floor.
  6. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the garlic butter held on the right line cooler was 8°C.The walk-in cooler measured 2°C. The garlic butter was placed in the walk-in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strip was available to measure the sanitizer concentration.Obtain quat test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the handwashing sink adjacent the walk-in freezer.Provide hot and cold water for handwashing.
    • 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) The cupboard door under the coffee brewer was repaired with tape.Remove tape and repair the door properly or replace the door.2) Floor grouting had worn off throughout the kitchen. Debris and moisture were observed in between the tiles.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was moisture build-up under the hand sink in the server area.Remove the source of moisture and clean this area.2) Debris had accumulated on the floors of the walk-in freezers, bar walk-in cooler and by the mixer. Clean the floors including hard to reach areas.3) The back storage area was not entirely accessible.Remove items that are not required to operate the food establishment. Organize the storage room and store items off the floor.
  7. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were hung on the ceiling above the cook line.The fly strips were promptly removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ongoing violation:1. Perishable foods such as salami, shrimps and ham in the refrigeration drawer measured 8.5°C, 9.9°C and 13°C respectively.Operator discarded the food.2. The temperature of the pasta measured between 9°C to 13°C. The pastas were kept in the walk-in cooler.A staff was storing ice packs on the food in the right line cook refrigeration cooler drawer.Perishable foods in the right line refrigeration drawer were stored in the walk-in cooler.Previous violation:Perishable foods such as chicken, cooked pasta and sausages measured between 6.8°C to 9.3°C in refrigeration drawers.Store perishable foods at 4C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strip was available to measure the sanitizer concentration.Obtain quat test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the handwashing sink adjacent the walk-in freezer.Provide hot and cold water for handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ice build-up was noted in the walk-in freezer.
    • 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) The cupboard door under the coffee brewer was repaired with tape.Remove tape and repair the door properly or replace the door.2) Floor grouting had worn off throughout the kitchen. Debris and moisture were observed in between the tiles.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was moisture build-up under the hand sink in the server area.Remove the source of moisture and clean this area.2) Debris had accumulated on the floors of the walk-in freezers, bar walk-in cooler and by the mixer. Clean the floors including hard to reach areas.3) The back storage area was not entirely accessible.Remove items that are not required to operate the food establishment. Organize the storage room and store items off the floor.

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