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Boston Pizza 269

122 Leva Avenue Red Deer County AB T4E 1B2 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza 269 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on July 10, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on January 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 17, 2026. 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 once on January 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The prep table coolers closest to the walk-in cooler had ambient temperatures between 11°C and 18°C. These units contained food products such as meat, sliced vegetables, and cheese. As a temporary measure, the facility agreed to use the ice water bath method to maintain food at 4°C or colder and will replace the ice as needed. At the end of the day, all food products will be stored in the walk-in cooler.The operator stated that a work request was submitted 30 minutes prior to the inspection due to the elevated temperatures, and a technician will repair the unit. The temperature was below 4°C when it was checked 1.5 hours by staff before the inspection. Please ensure that the prep table coolers maintain a temperature of 4°C or colder.2) The under the counter refrigerator next to the ice cream freezer had an ambient temperature of 11°C. It is uncertain whether the refrigerator was undergoing a defrost cycle. Please ensure that the refrigerator maintains a temperature of 4°C or colder.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sanitizing pails had wiping cloths that were only partially submerged or left resting on the edge of the pail and were not fully submerged in the lactic acid sanitizing solution.The supervisor was informed and this issue was corrected during the inspection. The supervisor was reminded to keep sanitizing cloths submerged in the solution itself when not in use and was encouraged to remind their staff if they notice it in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor beneath the cooking area and underneath fryers and burners had food debris that needs to be removed or swept away.Please ensure that floors are regularly cleaned and food debris is removed to avoid attracting pests and to maintain the facility in a sanitary condition.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in pail was measured with a test strip to be at 0 ppm.Sanitizer solution in the pail was replaced by operator with a new solution from the dispenser and measured at 200 ppm.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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