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Boston Pizza

14068 Stanley Drive Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on May 19, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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.

  • 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 May 19, 2026. 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 2 times across 2 separate inspections, most recently on September 26, 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?

  • 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 February 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on September 5, 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 4 separate inspections, most recently on May 19, 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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were two single use bowls in bulk bins for use as scoops.Do not use single use items for scoops.Scoops must be durable and cleanable and have a handle. If scoops are left in bulk bins (not recommended), handle must not contact food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauce in hot holding measured 48C. The last temperature taken was at 11 am, approximately 3 hours before the inspection.Sauce was discarded during inspection.Ensure items in hot holding are maintained at 60C or greater.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation present on ceiling tiles near vents.Clean the ceiling to prevent dust falling into food.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was observed at room temperature.Garlic butter was placed into the cooler during inspection.Ensure garlic butter is kept at 4C or less, or 60C or greater as it is a high risk food product.
    • 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 dispenser for the handwashing sink near the mixer in the kitchen and in the bar were not initially dispensing paper towel, and the light did not come on to register the motion sensor. Suspected battery failure.Video sent shortly after inspection showing both paper towel dispensers were working. Dispensers had been loaded improperly.
  3. Risk Management Inspection

    1 infraction

    • 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 back door had a gap at the bottom where daylight was visible. It was reported that the weather stripping had been recently repaired but damaged during a delivery. Plans are in place to repair.Ensure there is no gap present that could allow pests to enter.
  4. Monitoring Inspection

    2 infractions

    • 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 back door had a gap at the bottom where daylight was visible. It was reported that the weather stripping had been recently repaired but damaged during a delivery. Plans are in place to repair.Ensure there is no gap present that could allow pests to enter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stand mixer had flour/food debris present on the guard.Ensure the mixer is thoroughly cleaned and sanitized after each use.2. The pizza oven had a buildup of grease and food debris and requires cleaning.Ensure the pizza oven is maintained in a clean and sanitary condition.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink & Surface sanitizer in two buckets with cleaning cloths measured 0 ppm.Sanitizer was replaced during inspection.Ensure sanitizer is replaced as often as necessary (usually approximately every 2 hours) to maintain proper concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stand mixer had flour/food debris present on the guard.Ensure the mixer is thoroughly cleaned and sanitized after each use.2. The pizza oven had a buildup of grease and food debris and requires cleaning.Ensure the pizza oven is maintained in a clean and sanitary condition.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stand mixer had flour/food debris present on the guard.Ensure the mixer is thoroughly cleaned and sanitized after each use.2. The pizza oven had a buildup of grease and food debris and requires cleaning.Ensure the pizza oven is maintained in a clean and sanitary condition.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several sauces/condiments/dressings were not covered. Restaurant had no customers at the time of inspection.Ensure all food items are covered during slow periods to help prevent contamination.Food items were covered during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza oven had a buildup of grease and food debris and requires cleaning.Ensure the pizza oven is maintained in a clean and sanitary condition.
  8. Monitoring 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?
      • The hand sink in the bar area had the soap dispenser mounted on the back wall, which is not easily reachable.Paper towel was not in a dispenser.The soap dispenser was moved to the side of the hand sink during inspection.The soap dispenser must be located so it is easy to reach.Ensure paper towel is in a dispenser that is easily reached.
    • 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 were damaged floor tiles in the kitchen by the grill.Ensure the flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza oven had a buildup of grease and food debris and requires cleaning.Ensure the pizza oven is maintained in a clean and sanitary condition.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbages in the staff washrooms were overflowing.Ensure garbages are emptied frequently.

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