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Boston Pizza 190

200 St. Albert Trail St. Albert AB T8N 5H9 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza 190 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on April 20, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances.

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.

  • 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 December 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 14 times across 7 separate inspections, most recently on April 20, 2026. 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 6 times across 4 separate inspections, most recently on December 11, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 across 3 separate inspections, most recently on November 5, 2025. 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required with special attention to corners, underneath and behind equipment, and inside of standing prep coolers.
  2. Demand 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?
      • There is an opening in the wall beneath the handwashing station nearest to the pizza dough standing cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required with special attention to corners, underneath and behind equipment, and inside of standing prep coolers.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood vents are past due for service since July 2025.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management 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?
      • There is a cracked and damaged tile on the floor of the kitchen, in front of the pizza oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High level dusting is required throughout the kitchen area, with a focus on upper walls and shelving.
  7. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splash guards are required to be installed between hand sink and soup area, and at the hand sink in the pass through.
    • 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 is a cracked and damaged tile on the floor of the kitchen, in front of the pizza oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood ventilation system has stickers showing they were due for maintenance by end of November, 2024.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High level dusting is required throughout the kitchen area, with a focus on upper walls and shelving.
  8. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw bacon was being stored in a prep cooler's drawer next to ready-to-eat items. The bacon was moved to its own drawer to prevent potential cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splash guards are required to be installed between hand sink and soup area, and at the hand sink in the pass through.
    • 09. Are chemicals stored and handled in a safe manner?
      • Facility has switched from "Smartpower Sanitizer" to "Sink & Surface Cleaner Sanitizer". The former contained quat and the latter contains lactic acid. Some of the spray bottles are still incorrectly labelled as containing Smartpower. Employee wrote Lactic Acid on those for the interim until new bottle labels can be applied.
    • 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 is a cracked and damaged tile on the floor of the kitchen, in front of the pizza oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood ventilation system has stickers showing they were due for maintenance by end of November, 2024.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High level dusting is required throughout the kitchen area, with a focus on upper walls and shelving.
  9. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splash guards are required to be installed between hand sink and soup area, and at the hand sink in the pass through.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are out of place in back staff area and beside the hood vent, and in the upstairs area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two unfinished wood shelves added on pass through need to be unfinished.
  10. Initial Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splash guards are required to be installed between hand sink and soup area, and at the hand sink in the pass through.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • All food and food equipment needs to be stored up off the floor a minimum of 6 inches.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two unfinished wood shelves added on pass through need to be unfinished.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are out of place in back staff area and beside the hood vent, and in the upstairs area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning of the floors is required throughout; specifically underneath and behind equipment, and in staff area and washroom.

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