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Boston Pizza 145

700 - 8338 18 Street SE Calgary AB T2C 4E4 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza 145 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on December 8, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 across 2 separate inspections, most recently on November 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on November 26, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The gravy measured 45C-the gravy must measure 60C or above. Increase the heat.2) Portioned chicken/shrimp were stored on the back prep area and had surface temperatures of 16C. -ensure recently prepared/portioned perishable foods are quickly moved to the cooler and stored at 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water at the bar handwash sink was not operational.-plumber has been called -- thank you.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was debris, grime, etc under hard to reach areas such as the ice machine area.-clean all areas of the food premises on a regular basis to promote a clean and sanitary food establishment. 2) The bar cooler had spills of juice/liquids.-clean the bar coolers; remove the shelves to facilitate cleaning.3) There was a large pool of standing water near the dishwasher.-ensure there are no plumbing leaks or equipment leaks. -mop and remove the standing water.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the inserts on the cook line are measuring too warm. Most sauces/perishable products were measured between 8C-10C. Ambient air temperature of cooler underneath was fine and measured 4C**advised staff to keep inserts covered outside of rush hours. Also, minimize amount of product in inserts to promote quicker turnover of product.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot/warm water at sinks in women's washroom.All hand wash sinks need to be supplied with both hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of walls near prep sinks are damaged and have unfinished surfaces.All surfaces must be smooth, easy to clean and in repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt/dust present in many areas of the kitchen on walls, floors in hard to reach areas and on equipment.Ensure all surfaces are clean and well maintained.
  4. 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?
      • Paper towel in dispenser at bar area was not dispensing.Ensure paper towel is properly fed into dispenser and that it dispenses easily.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot/warm water at sinks in women's washroom.All hand wash sinks need to be supplied with both hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of walls near prep sinks are damaged and have unfinished surfaces.All surfaces must be smooth, easy to clean and in repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust / dirt present on the condensing unit / fan of walk-in cooler.2. Floor of walk in cooler was dirty.3. Shelves in the servery area were dirty. 4. Bar freezer was dirty inside.Ensure all surfaces are clean and well maintained.

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