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Boston Pizza 262

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

13 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.
  13. Monitoring 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?
      • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.