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Boston Pizza

201 - 225 Banff Avenue Banff AB T1L 1A2 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on February 18, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 4 times across 4 separate inspections, most recently on February 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 10, 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 once on January 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 6, 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 21 times across 8 separate inspections, most recently on February 18, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth was left on the counter. Was put back into sanitizer solution. - Please continue to ensure that all wiping cloths are kept in the sanitzer solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
    • 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) There were some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable. 2) Floor is the dry storage area is peeling and cracked in places exposing raw wood material. - Please repair/replace the floor, ensure it is smooth and easily cleanable.
  2. 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?
      • Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
    • 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 some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
  3. Demand Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water throughout the facility, staff indicated the issue was first noted over the weekend. Temperature of the hand sink was 13C, 2-compartment sink was 10C, and dishwasher water after a cycle was 12C. - Please repair the hot water. Ensure all sinks are supplied with an adequate supply of hot running 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?
      • Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
    • 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 some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially dishwasher measured 0 ppm chlorine. Line was primed and sanitizer concentration was able to be detected at 100 ppm. - Please continue to ensure dishwasher concentration is adequate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
    • 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 some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping clothes were on the counter on the main cook line. Clothes were returned to the sanitizer buckets. - Please ensure that all wiping clothes are put back into the sanitizer solution buckets after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the meat sauce in the hot holding unit was around 42C. Unit was turned up at the time of inspection and was able to be above 60C. - Please ensure that all products that are held hot are held above 60C.
    • 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?
      • Some mouse droppings were observed under the chemical shelf in the back of the kitchen. There was also a hole in the wall in this area. - Clean the mouse droppings, contact pest control company to investigate the issue. Close all possible entry points for mice and other pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
    • 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 some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
  6. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled chemical bottle by the dishwasher. - Please ensure all chemicals used are labelled to indicate their contents.
    • 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?
      • There were some flies noted by the back door in the kitchen. - Please consult with pest control company to control the flies. Remove any food debris or standing water that could be attracting them.
    • 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 was a leak at the main cook line hand sink. - Please repair the leak, ensure all plumbing is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
    • 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 some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility in general is maintained in a clean and sanitary condition. Additional cleaning is required at the bar underneath the bar mats. - Please clean this area.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wet wiping cloths were left out on the cutting boards and counters. - Ensure all wiping cloths are stored in an approved sanitizer solution or used once then washed.
    • 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 some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility in general is maintained in a clean and sanitary condition, there was a few areas that require extra attention such as: - Upper walls and ceiling- High shelves storing pizza boxes- Front shelving in service area
  8. Monitoring Inspection

    5 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?
      • A few fruit flies were noted on the server line and in the bar. - Continue to monitor, keep these areas clean. Contact a pest control company if the issue worsens.
    • 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 small portion of caulking at the end of the dishwasher is deteriorating/mouldy. - Remove and replace caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar countertop is beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A few pans (on rack by walk-in at time of inspection) are damaged and no longer cleanable (charred with some holes). - Replace pans that are no longer smooth/cleanable.2) The dishwasher racks are stained and grimy. - Clean the racks, those that cannot be cleaned properly should be thrown out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility in general is maintained in a clean and sanitary condition, there was a few areas that require extra attention such as: - High-touch areas like fridge handles and doorknobs - The ceiling vents, buildup of dust and grease in places.

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