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Boston Pizza 262

1130 Table Mountain Street Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza 262 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on March 2, 2026, recorded 3 infractions.

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

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.

  • 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 March 2, 2026. 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 3 times across 3 separate inspections, most recently on June 25, 2024. 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 9 times across 8 separate inspections, most recently on March 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 2, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on January 27, 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.

12 inspections

  1. Monitoring Inspection

    3 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?
      • Weatherstripping at backdoor is worn and allows outside light in and may permit entry of pests. Please repair or replace.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit was not posted. Please ensure to post a valid food handling permit in a conspicuous location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring under the cook line and the deep fryer had a buildup of grease and debris. Grease and debris buildup creates unsanitary conditions and may attract pests, increasing the risk of contamination. Please ensure routine cleaning of these areas to reduce buildup.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring 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?
      • Weatherstripping at backdoor is worn and allow outside light in. Please repair or replace.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was jammed at the hostess station. Staff changed out the paper towel. The paper towel dispenser in the staff washroom was not functional. Please fix or replace. Paper towel was sitting directly on surface. Ensure paper towel is installed in a functional dispenser to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility needs to prioritize and focus on cleaning. The following areas had a buildup of grease, debris, or food and need to be cleaned:-Flooring underneath the prep cooler line.-Flooring underneath prep cooler next to deep frying area.-Flooring underneath shelving in the walk-in cooler.-Flooring underneath shelving in the dry storage area.-Pop spills and debris underneath syrup dispenser adjacent to back door.-Bar mats for drinks felt sticky underneath in the bar. -Flooring underneath prep coolers in the bar.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a grease buildup underneath the deep fryer and debris underneath the dry storage shelving unit. REPEAT. Discussed purchasing a scraper to assist staff with removing grease. These areas need to be cleaned and sanitized.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a grease buildup underneath the deep fryer and debris underneath the dry storage shelving unit. REPEAT. Discussed purchasing a scraper to assist staff with removing grease. These areas need to be cleaned and sanitized.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures measured from 8-9C in the top of the prep cooler. REPEAT Discussed ensuring refrigerator temperatures stay <4C at all times. Discussed moving any potentially hazardous foods to the bottom of the prep cooler is a short-term solution. This unit needs to be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas require additional cleaning. Please clean the following areas: in between grilling area and underneath shelving units in the dry storage area.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures measured from 10-11C in the top of the prep cooler. Discussed ensuring refrigerator temperatures stay <4C at all times. Discussed moving any potentially hazardous foods to the bottom of the prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas require additional cleaning. Please clean the following areas: in between grilling area, underneath large movable bins and underneath shelving units in the dry storage area.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 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 hood ventilation was past its servicing date. Please ensure this is serviced to prevent fumes, odours and smoke in the kitchen.Company has been contacted and will be visiting site next week.
  12. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer cold holding unit measured 9C and top prep area where condiments are stored measured 10C. Facility has someone coming out next week to look at unit. Discussed not over storing product in drawers to ensure adequate air flow/circulation. Discussed adding more ice to ensure food stays cold at all times. The outside of the container should have enough ice to properly keep it cold (3/4 of the container).
    • 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?
      • The weather strip of the back door is in disrepair. Please ensure that the weather strip is in proper repair to prevent the entry of 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?
      • The hood ventilation was past its servicing date. Please ensure this is serviced to prevent fumes, odours and smoke in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned: flooring under shelving units in walk in cooler and dry storage rooms in the kitchen and under bar cups/shot glasses in the bar area.
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