Boston Pizza
285 Donald Rd Williams Lake BC V2G 4K4 · Restaurant - Food Service
Inspection summary
Boston Pizza has been inspected 16 times by Interior Health Authority since January 24, 2013. The most recent inspection, on September 29, 2026, recorded 1 infraction.
9 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 7 times across 5 separate inspections, most recently on September 29, 2026. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 4 times across 4 separate inspections, most recently on December 4, 2024. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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 once on October 23, 2025. For example:
2 Are proper pest control measures in place on the premises?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on May 1, 2024. For example:
3 Are written food handling procedures (Food Safety Plan) current and available on site?
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 May 12, 2022. For example:
6 Are the premises designed and equipped to ensure safe food handling?
About this data
These results come from Interior Health Authority, 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.
16 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Dishwasher Sanitizer Concentration- At the time of inspection, the dishwasher was not dispensing sanitizer at an appropriate concentration. Although the sanitizer bucket was replaced with a new solution, the sanitizer concentration remained below 60 ppm. The operator ran the dishwasher multiple times in an attempt to correct the issue. The operator stated that the dishwasher had been serviced the previous day. 2. Damaged Metal Flooring in Walk-in Freezer- The metal flooring inside the walk-in freezer was observed to be damaged, with a section of the metal flooring torn/ripped. The damaged flooring may create a physical hazard and could result in injury to employees working in the area.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw beef patties stored above fruit purées in the walk-in freezer.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed gaps along the frame of the back door in the kitchen. Please repair or replace the weather strip.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed the area under the dishwasher and the fan next to the handwashing sink on the front line to be in need of cleaning. Please clean the noted areas and going forward, ensure they are cleaned frequently enough to maintain them in a sanitary condition. 2) Observed that all three handwashing sinks in the downstairs women's public washroom had no supply of hot water. 3) Observed that the lighting fixtures in the walk-in cooler and walk-in freezer are missing protective covers. Please provide a protective cover for both fixtures or replace the current bulbs with shatterproof ones. 4) Observed clean tongs stored along the side of the used pizza pan bin.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chili sitting in hot holding unit was measured at 47°C. Reviewed cooking / reheating procedure with manager. Everything was done properly, but equipment was not plugged in. Please ensure this step is checked in the future. Corrected During Inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed cooked chicken and seafood set to cool on top of various produce (lettuce, tomatoes, peppers, etc.) Meat can drip juices onto other foods, contaminating them with bacteria and making them unsafe for consumption. Please store produce in a separate area, away from raw or cooked meat.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed cutting boards with deep cuts trapping dirt / debris. Remove and replace when equipment is no longer able to be properly cleaned and sanitized. F2.5C: Observed wiping clothes drying on countertops. Wiping clothes must be stored in sanitizing solution to prevent bacterial growth and contamination.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Observed several cutting boards with deep cuts and what appeared to be dirt / food debris stuck on them. Please replace these boards when they are no longer capable of being cleaned properly. F2.5D - All chemical bottles should be labeled with appropriate cleaning agent. Replace all bottles with "Multi-use Quat" to Lactic Acid labels. F2.5K - At time of inspection, observed tongs sitting in container with 25°C water. Container was pressed against hot holding unit in an effort to keep the water hot. This environment is conducive to the growth of bacteria. Utensils can be held in a container of hot water, but the water must be maintained >60°C. Spoke with operator and left resource on site explaining best practices for in-use utensils.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Someone on site should know where the Food Safety Plan is stored. Please email digital copy of plans if possible.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Someone on site should know where the Sanitation Plan is stored. Please email digital copy of plans if possible.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Right side prep cooler was measured to be 6-8C. Operator adjusted the temperature and at the end of the inspection, it was observed to be less than 6C. Operator and staff are to continue to monitor the cooler and top inserts to ensure that all potentially hazardous foods (PHFs) are below 4C at all times. Recommended to use ice under the inserts to help maintain and lower the temperature when thermometer readings show that it is above 4C. Also recommended to have a technician service the cooler to ensure that it has able to maintain 4C and below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Sauces/sliced vegetables on top of line cooler inside inserts >4C (40F). Note - coolers are operating <4C, however top of unit is not maintaining <4C. As discussed, use ice under inserts to maintain <4C and have unit assessed. Temperature may not maintain <4C with the lids removed or unit may need adjusting to maintain top inserts <4C. Health Officer to follow up regarding repair or reconfiguration of top insert area to ensure items are held <4C Health Officer to also supply BCCDC document on room temperature storage for 2 hours/<4 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) "Spring Cleaning" - Clean under shelving and hard to reach areas where debris has built up, ie: under line equipment/cooking stations/prep areas/walk in cooler/dishwash area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Longer term upkeep: - Seal for door on walk in cooler requires repair -Back pizza prep cooler lid requires repair, duct tape currently holding in place.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): "delfield" under counter cooler too warm at 6 to 10°C, must be ≤4°C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
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