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Boston Pizza

4523 4 Avenue Edson AB T7E 1C3 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 14 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on April 27, 2026, found no infractions.

7 of 14 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: Pests and Cleaning and sanitizing.

The last 3 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.

  • 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 January 12, 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?

  • 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?

  • 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 4 times across 3 separate inspections, most recently on January 12, 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 4 times across 3 separate inspections, most recently on January 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on September 20, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 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?
      • No pest control reports were available during the inspection.Operator tasked to send the last three months reports from the contracted firm to the PHI via email for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extreme buildup of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen vents above the food prep counters were dusty.Ensure this is cleaned to prevent mold or dust getting into the food during prep.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stagnant water observed on the cooler floor. Operator has already contacted a plumber to repair the leaks coming out of the beer cooler compressor unit and mopped the floor at the time to clear the pooled water temporarily.Ensure to repair and stop the water leaking on the cooler.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed build up of grease and dust on canopy grates. Ensure to clean the ventilation hood and increase to a biweekly cleaning schedule, or as needed.
  10. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • wiping cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on food preparation surfaces in the kitchen. The operator corrected and submerged the wiping cloth into a bucket/pail of the sanitizer solution during the inspection.
  11. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ceiling around the ventilation hood is covered in dust.Ensure the ceiling area is cleaned including areas beside the ventilation hood. **Oct 02, 2024 - Ceiling around the food prep area needs further cleaning as discussed with the staff.Ensure the ceiling is thoroughly cleaned.
  12. Demand Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels at the handwash sink for the breakfast area.Operator replenished the paper towel dispenser during the inspection.Ensure the handwash sink supplies are adequate for efficient hand hygiene.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safe trained staff at the time of inspection.Ensure there is at least one staff with food safety training during either of the shifts (morning/afternoon shifts).Operator advised to get the staff members enroll for the Alberta approved food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ceiling around the ventilation hood is covered in dust.Ensure the ceiling area is cleaned including areas beside the ventilation hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed. The professional cleaning of the ventilation hood is also due at the end of the month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris observed beneath the walk-in cooler shelves.Ensure to clean the floor inside the cooler.
  13. Monitoring Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that clean spatulas were stored in a metal insert that contained organics and other debris. During the inspection, the inserts and spatulas were washed and sanitized.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ventilation hood fire suppression system requires inspection and certification. Please contact a service provider to complete this task.

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