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Boston Pizza

1602 7th Ave Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Boston Pizza has been inspected 11 times by Interior Health Authority since March 1, 2013. The most recent inspection, on November 25, 2025, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 January 16, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on January 19, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on September 13, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 13, 2017. For example: 2 - Are proper hot holding procedures followed?

  • 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 once on September 13, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

About this data

These results come from Interior Health Authority, 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer was observed below 100 ppm in 2 buckets within the kitchen. Solution was remade and checked by staff and was measured at 200 ppm. Ensure QUAT sanitizer is changed out regularly.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water available at the front kitchen hand washing sink. Discussed with manager, recently water issues have been occurring at the establishment and will add this to the list for the plumber. Note - there is another hand washing sink in the kitchen for staff to use.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Pooling water observed underneath the preparation table across the walk-in cooler. Please ensure the area is cleaned and sanitized and the pooling water discarded.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Meat sauce and chicken soup were both observed being hot held at 55 C. Employee indicated items had been in units for 2 hours and reheated items to 74 C prior to putting back into unit and turning up the holding temperature. Discussed with manager which will go over hot holding temperatures with kitchen staff members.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Visible debris noted throughout the premise. Facility requires deep clean with focus on high touch surfaces.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The back line cooler containing potentially hazardous foods was observed to be at 8 C. The lid was open at the time of inspection. The lid must be closed when the cooler wells are not in high use to help ensure appropriate temperatures are maintained.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer solution bucket was empty at the time of inspection for the dishwasher in the kitchen.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): The paper towel holder at the handwashing station nearest to the main cook line is jammed causing paper towel to be unavailable for use.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 13.2 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Pizza knife was found to be soiled with food debris in the wall mounted knife holder. Knife was sanitized at the time of inspection. Knife must be sanitized before placing in the knife holder so that cross contamination between knives does not occur.
      • 1 Observation, Moderate Severity of Consequences : Food must be protected from contamination.

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