Skip to content
Loading map…

Boston Pizza

4308 50 Street Cold Lake AB T9M 1S6 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on April 1, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 6 separate inspections, most recently on June 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 1, 2026. 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?

  • 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 3 separate inspections, most recently on June 4, 2025. 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. 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 couple of live ants were observed on the fountain pop machine located in the main kitchen area. The manager indicated that they were aware of the issue and are currently working with a pest management contractor to address and resolve the situation.Discontinue use of the fountain pop machine in the main kitchen area until the pest issue has been fully resolved and for the time being use the fountain pop machine located in the bar area only.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored on the countertop between uses rather than in a sanitizing solution. When not actively in use, wiping cloths must be stored in a sanitizing solution to prevent the growth and spread of bacteria. Cloths left out at room temperature can quickly become a source of cross-contamination, especially when used on food contact surfaces.Staff were advised to place the cloths in sanitizer, and this was corrected immediately during the inspection. Regular monitoring is recommended to ensure compliance is maintained throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple salad dressings were stored on ice in the server area. At the time of inspection (approximately 1:15 p.m.), most of the ice had melted and was no longer sufficient to maintain safe cold holding temperatures.Ice used for cold holding must surround containers adequately to maintain food at 4°C or below. Insufficient ice may allow temperatures to rise into the danger zone, increasing the risk of bacterial growth.Staff were advised to replenish the ice immediately, which they did during the inspection. Ongoing monitoring is recommended to ensure ice levels are consistently maintained during service periods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas in the kitchen were observed to require cleaning at the time of inspection, including the exhaust system filters, stainless steel wall trim near the mixer, side of the freezer across from the 2-compartment sink, freezer next to the deep fryer, and black utility carts. In addition, the internal ductwork of the exhaust system is due for professional cleaning. Accumulated grease, dust, and debris in these areas may contribute to contamination risks and create sanitation concerns. Please ensure all listed surfaces are thoroughly cleaned and maintained on a regular schedule and arrange for professional cleaning of the exhaust system ductwork as required.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the cutting station line fridge was measured to be 43F at time of inspection. Please continue to monitor unit to ensure it is able to maintain at temperature of 40F or colder at all times. Note: Pizza prep and salad fridges were working properly at time of inspection.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The two line fridges - top insert compartments are above 9C. Please ensure that all parts of both line fridges are at 4C or colder at all times. 2. The pizza fridge is not capable of maintaining 4C or colder at all times. Please ensure containers stored on the top section of the pizza fridge are stored in this unit for 2 hours or less, until this unit is working properly.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The two line fridges - top insert compartments are above 9C. Please ensure that all parts of both line fridges are at 4C or colder at all times. 2. The pizza fridge is not capable of maintaining 4C or colder at all times. Please ensure containers stored on the top section of the pizza fridge are stored in this unit for 2 hours or less, until this unit is working properly.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths must be stored in sanitizing bucket when not in use.2. Sanitizer solution was measured to be 400 ppm quaternary ammonia (quats). Please ensure sanitizer concentration is 200 ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The two line fridges - top insert compartments are above 9C. Please ensure that all parts of both line fridges are at 4C or colder at all times. 2. The Nacho fridge was found to be 8C. Please do not store high risk food in this unit until it is repaird. 3. The drawer freezer is not working, its temperature was -5C. Freezers must be colder than -18C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Visible dry water marks were observed on the ceiling tiles in the women's public washroom, please replace damaged ceiling tiles.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths must be stored in sanitizing bucket when not in use.2. Sanitizer solution was measured to be 400 ppm quaternary ammonia (quats). Please ensure sanitizer concentration is 200 ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The pizza fridge is not working. Internal temperature of food was above 10C. Please discard all high risk food in this unit. Do not store high risk food in this unit until it is capable of maintaining a temperature of 4C or colder at all times. 2. The two line fridges - top insert compartments are above 9C. Please ensure that all parts of both line fridges are at 4C or colder at all times. 3. The Nacho fridge was found to be 8C. Please do not store high risk food in this unit until it is repaird. 4. The drawer freezer is not working, its temperature was -5C. Freezers must be colder than -18C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Visible dry water marks were observed on the ceiling tiles in the women's public washroom, please replace damaged ceiling tiles.

Nearby inspected facilities

Own this business? Add a badge to your website