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Boston Pizza

3939 Crawford Ave Merritt BC V1K 0A4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Boston Pizza has been inspected 17 times by Interior Health Authority since December 4, 2012. The most recent inspection, on October 22, 2025, found no infractions.

10 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 5 times across 5 separate inspections, most recently on March 21, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on August 12, 2020. For example: 7 Are foods protected from contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 12, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 6, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

17 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NEW INFRACTION: The bar glass washer is not operating properly. There is no spray action from the lower spray arms in the rinse/sanitize zone of the glass washer. No iodine sanitizer was detectable in the glass washer rinse zone; The sanitizer pump appears to be not working. Until the glass washer is repaired all glasses must be washed and sanitized in the kitchen dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Corrected During Inspection. Food debris was found on knives in the knife rack adjacent to the hand wash sink. When washing wares/utensils ensure proper removal of food debris during pre-rinse etc.; check wares/ utensils when removed from dishwasher.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • At time on inspection, the walk-in freezer was observed with food boxes on the ground. All food must be stored 6" off the floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher was observed at a final rinse temperature of 54 C. Dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • At time of inspection, operator was unable to provide Food Safety Plan. Food Safety Plan must be available on-site at all times.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) instruct staff to conduct a more thorough cleaning and sanitizing of surfaces in the kitchen. At start-up each day there should not be food debris on kitchen cooler handles and doors. +++Correct procedures right away+++
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) Condensate water is accumulating in the bottom of the salad preparation cooler; condiment/dressing dispensers are laying in the water, remove dispensers. Repair or adjust the condensate drain lines so that condensate does not accumulate on the bottom of the cooler. Correct by June 14, 2017. b) The toilet in the staff bathroom needs to be cleaned and sanitized, clean bathroom floor etc.; maintain staff bathroom in sanitary condition. Correct right away.
  12. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) At the time of inspection the concentration of quats sanitizer in the wipe cloth pails at the back prep area and the waiting station was 0 ppm,, and the solution was visibly dirty, the quats sanitizer should be maintqined at 200 ppm; the sanitizer should be changed over every 2 hours and when the solution is visibly dirty/cloudy. Correct right away. b) Cotton wipe cloths kept in the sanitizer pails will reduce the quats concentration, use the microfibre cloths. c) The quats sanitizer is being dispensed at greater than 200 ppm at the Ecolab sani-station, ok.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): CORRECTED DURING INSPECTION: THERE WAS NO CHLORINE SANITIZER BEING DISPENSED DURING THE FINAL RINSE CYCLE OF THE DISHWASHER; CHLORINE SANITIZER SUPPLY WAS AVAILABLE BUT THE CHEMICAL PUMP WAS NOT PRIMED. PLEASE INFORM THE APPROPRIATE STAFF HOW TO PROPERLY PRIME THE CHEMICAL PUMPS FOR THE DISHWASHER AFTER CHANGING THE CHEMICAL CONTAINERS. ALSO, DISHWASHER CHEMICAL PUMP CHECKS SHOULD BE CONDUCTED DAILY.
  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

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