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Boston Pizza

400 - 300 Veterans Boulevard NE Airdrie AB T4B 3P2 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on October 8, 2026, recorded 2 infractions.

8 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 August 13, 2024. 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?

  • 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 once on October 29, 2024. 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 October 31, 2023. 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 3 times across 2 separate inspections, most recently on October 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on March 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

14 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards beside the grill and pizza preparation areas of the kitchen are damaged, rendering surfaces difficult to clean.Repair damaged baseboards to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of debris on the overhead fans in the walk-in cooler. Clean indicated area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 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 cabinet edges in the bar area have damaged sections with exposed wood, rendering these surfaces more difficult to clean.The refrigerated glassware storage has rusted shelving, making the surface not easily cleanable. Repair or suitably cover indicated areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A makeshift shelf is being used to store a pizza cutter and board. This area is unsuitable for utensil storage due to the build-up of debris noted on the appliance and the difficulty in cleaning this area.Modify utensil storage to ensure that surfaces can be easily cleaned as needed.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wet cleaning cloths were observed on the food prep counters. Operator submerged the cleaning cloths in a 200ppm QUAT sanitizer solution during inspection to prevent bacterial growth.*Ensure all cleaning cloths are submerged in 100 ppm chlorine or 200 ppm QUAT sanitizer solution at all times when not in use.
  8. Risk Management Inspection

    0 infractions

  9. Demand 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?
      • A gap was noted under the back door.Please replace weatherstripping to prevent entry of pests.
  10. 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?
      • A gap was noted under the back door.Please replace weatherstripping to prevent entry of pests.
  11. Demand Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container holding alfredo sauce located along the prep line in one of the cold holding units measured to be 9.8 degrees Celsius. The operator corrected this during the inspection and discarded the remaining alfredo sauce. Please ensure that all high-risk foods are kept below a temperature of 4 degrees Celsius, or above 60 degrees Celsius for hot holding. All other food items were found to be at or below 4 degrees Celsius, or above 60 degrees Celsius as required.
    • 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 stripping on the back door was in disrepair and allowed for light to come through. Please replace the weather stripping to prevent pest entry and infestation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A spoon was found with the handle side down in a container of coleslaw located in the cold holding prep line. The operator removed the spoon during the inspection. Please ensure that utensils are not stored with handles touching the food products, as the handles of utensils can contaminate the food. An alternative option is to use a larger serving spoon so that the handle does not fall into the container and contaminate the food product. Other solutions include storing utensils in ice water or sanitizer in between uses.

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