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Boston Pizza

16521 97 Street NW Edmonton AB T5X 6A9 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on September 9, 2026, recorded 2 infractions.

1 of 9 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: 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 5 times across 5 separate inspections, most recently on September 2, 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?

  • 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 9, 2026. 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 once on September 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on July 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times on August 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was detected in the sanitizer buckets throughout the kitchen and bar areas. The facility uses lactic acid as its primary surface sanitizer. The sanitizer dispenser was improperly dispensing the solution.Please regularly test all sanitizer solutions using lactic acid sanitizer test strips to ensure the proper sanitizer concentration is maintained. 100-ppm chlorine bleach sanitizer solutions were prepared onsite until the sanitizer dispenser is repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced/cut vegetables and sauces in a few compartments of the pizza toppings prep cooler were probed at approximately 7–8C. The operator indicated that the prep cooler had recently undergone repairs. Ice will be added to the compartments until the cooler is repaired. Please repair the cooler and ensure all coolers are maintained at 4C or below at all times.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces at the pasta station and various chopped vegetables in the kitchen prep coolers were measured at 4.5–9 C using a probe thermometer.Ensure high-risk foods are kept at a temperature below 4C or above 60C at all times. Discard high-risk foods that have been held between 4C and 60C for more than two hours. Do not overfill coolers; fill cooler compartments only up to the designated fill line. The operator reduced the quantity of food in the compartments and added ice around the compartments. Food was then measured at or below 4C.
  3. Demand 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?
      • Minor cockroach activity observed on one glue board trap. Ensure pest control actions are taken to eliminate the presence of pests in the facility.**Additional cleaning protocols in place. Pest control continues to visit on a routine schedule.
  4. 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?
      • Minor cockroach activity observed on one glue board trap. Ensure pest control actions are taken to eliminate the presence of pests in the facility.
  5. Demand 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?
      • Minor cockroach activity observed on one glue board trap. Ensure pest control actions are taken to eliminate the presence of pests in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on wall beneath the prep line near the front of the kitchen. 2. A buildup of grime was observed on the floor beneath the prep coolers. 3. A buildup of grime was observed on the back wall behind the mechanical dishwasher. 1-3. Ensure the indicated areas are cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 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. A small hole in the wall is observed beneath the copper piping below the dishwashing sinks. 2. A small hole in the wall is observed beside the PVC pipe beneath the pop machine. 1-2. Ensure that the indicated holes are sealed to be smooth, resistant to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime is observed on the lower portion of the wall behind the dishwasher. 2. A buildup of grime is observed on the floor beneath the stainless-steel ice bin in the bar area.1-2. Ensure that the indicated areas are cleaned and sanitized.
  8. Risk Management 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?
      • Several flies are observed near the handwashing sink near the large dough mixer. Ensure that pest control measures are taken to help reduce or eliminate the presence of pests in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exterior side of the cabinet behind the dough mixing machine is observed with what appears to be water damage is no longer smooth and easily cleanable. Ensure that the indicated area is repaired to be smooth, resistant to moisture and durable.
  9. Demand Inspection

    7 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?
      • 1. Several flies are observed near the handwashing sink near the large dough mixer. 2. Several ants are observed in the dining area. Ensure that pest control measures are taken to help reduce the presence of pests in the facility. 3. Light is observed to be coming through the weatherstripping on the bottom side of the door to the patio. 1-2. Ensure that pest control measures are taken to help reduce or eliminate the presence of pests in the facility.3. Ensure that the weatherstripping is repaired or replaced to help prevent pests from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A buildup of water is observed beneath the 2-compartment sink beside the dishwasher. Ensure that the 2-compartment sink is investigated for any leaks and is repaired as necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exterior side of the cabinet behind the dough mixing machine is observed with what appears to be water damage is no longer smooth and easily cleanable. Ensure that the indicated area is repaired to be smooth, resistant to moisture and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of what appears to be mold is observed in the pop-gun holder in the front bar area. Ensure that the pop-gun holder is routinely cleaned and sanitized. The operator cleaned and sanitized the indicated pop-gun holder during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three wooden spoons in the bar area are observed with cracks and are no longer smooth and easy to clean. Ensure utensils are maintained in a smooth and easily cleanable condition. The operator discarded the indicated spoons during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of what appears to be mold is observed in the large ice machine near the dishwashing area. Ensure that the indicated equipment is cleaned and sanitized and/or serviced by a professional to help prevent contamination of the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of what appears to be mold is observed on the ceiling in the walk-in cooler in the bar area. 2. A buildup of grime is observed beneath the dishwasher. 3. A buildup of what appears to be mold and/or grime buildup is observed beneath the pop machine at the front-of-house area. 1-3. Ensure that the indicated areas are cleaned and sanitized.

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