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Boston Pizza 138

2836 Memorial Drive SE Calgary AB T2A 6L6 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza 138 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on June 2, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on June 2, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on June 2, 2026. For example: Do food handlers ensure that food is protected from contamination (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 once on December 9, 2025. 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.

7 inspections

  1. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A handwashing sink is adjacent to a food prep without sufficient splash guard or distance to avoid water splashing.- Facility will install a stainless steel splashguard in between, work expected to be completed in one week.
    • 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?
      • Mice droppings found throughout the facility, including but not limited to under handwashing sink next to the countertop oven, under the hot and cold holding tables, under the pop CO2 tank, in the pop equipment room, in the chemical storage room, under the counter storing the delivery thermo bags, under the ice box in the bar.- Remove the droppings safely. Continue to monitor for pest activity.Facility is in the process of bringing in a new pest control monitoring company, starting June 03.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Observed two containers of salad stored directly on top of salad in the cook line area. Containers removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris noted under the shelves in the servery.COMPLETE THE FOLLOWING:1. Clean the area above.
  4. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Observed tongues stored in a sanitizer solution at the prep table. Was told that is no written procedure on how to remove the chemicals from the tongue before touching food. This runs the risk of chemical contamination of the ready to eat food.2. Observed red pails with sanitizer solution stored on food contact surfaces and close to ready to eat food. The Regulation clearly states that chemicals must be stored "in such a manner as to prevent the contamination of any food or food area.AR 31/2006 s 20(2)". An open container is hardly can called safe manner.1. Use ice/water mix for your utensils. Temperature control. Also, the regulation allows the operator to use the same utensils up to 2 hours before must be washed and sanitized. This with the condition that the utensils haven't bee contaminated. In this case the utensils should go to the dishwashing area. 2. Store all chemicals away from food or food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Cutting boards must be scrubbed to remove built-up food residue from the grooves. Cutting boards should be scrubbed daily. Running it through the dishwasher will not replace scrubbing
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored on food contact surfaces in the kitchen.- Items were removed during the inspection.- Make sure personal items are stored away from food preparation 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?
      • The weather stripping on the back door is in disrepair - some light can be seen coming through the gaps. - Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
  7. Monitoring Inspection

    0 infractions

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