Boston Pizza
5009 42 Street St. Paul AB T0A 3A2 · Food - General
21 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket for food surface was noted at 0ppm (Sink & Surface Sanitizer) Ensure that sanitizer is at right concentrationA new sanitizer bucket was made and 200ppm QAC was achieved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were noted on the food prep table.Ensure that cleaning cloths are returned to sanitizer solution after use to prevent cross contamination.This was corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shredded cheese was observed at 18C.Operator indicated that cheese was at room temperature for more than two hours.Operator was instructed to discard cheese.Please ensure that high risk food is stored at 4C or less to prevent bacterial contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich Cooler in the kitchen area was at 17C.Avoid storing high risk food items in this cooler until the cooler is fixed or replaced.Cooler should be at 4C or less.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich Cooler in the kitchen area was at 14C.Avoid storing high risk food items in this cooler until the cooler is fixed or replaced.Cooler should be at 4C or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich Cooler in the kitchen area was at 14C.Avoid storing high risk food items in this cooler until the cooler is fixed or replaced.Cooler should be at 4C or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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?
- Water leak was noted underneath the sink next to the pop dispenser. Ensure that this plumbing issue is fixed for sanitary purposes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Soap dispenser at the hand wash station is in disrepair - please repair to facilitate proper hand washing practices
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich coolers are @9COperator indicated that they are under repair and will be replaced soon.Ensure that no high risk food items are stored in this cooler.3 June 2025Cooler still at 9C. Operator indicated it will be fixed today
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich cooler temperature is @ 8C. High risk food items were moved to the other coolers operating at 4C.Ensure that cooler is operating at 4C or less
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich coolers are @9COperator indicated that they are under repair and will be replaced soon.Ensure that no high risk food items are stored in this cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Operator was observed cleaning hands on his apron while handling food.Ensure that operators wash hands in between task and handling food to prevent cross contamination.Operator was addressed about hand washing and this was corrected during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher (glass washer) was at 0ppm iodine level.Iodine sanitizer was replaced and 12.5ppm iodine achieved.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for sanitizer used for food prep table were unavailableEnsure you obtain "Sink & Surface Sanitizer" test strips for sanitizer use.
- 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 towel in hand wash station in the kitchen area.Ensure that hand wash station is fully equipped with soap, warm water and paper towel.This was corrected during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build-up observed in the ventilation hood at the washrooms (Men/Women).Ensure these areas are cleaned and sanitized.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bolognase soup was noted at 43C in hot holding, about an hour after being cooked.Ensure that high risk foods such as bolognase soup is kept at either 4C or less or at 60C or higher at all times to prevent microbial contamination. This was corrected during the inspection - as temperature was increased and 60C was achieved.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitization:- The pizza oven (Underneath and sides) - buildup of grease/dirt- The back storage area (in between the cupboards)- Walk in cooler fan - dust noted on the fan
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *Dishwasher rinse cycle was at 0ppm chlorine.*Dishwasher was then primed and 100ppm chlorine was achieved.*Previously washed dishes were passed again through the dishwasher.*Violation corrected during the inspection.Please ensure that dishwasher is tested to verify the sanitizing strength (100ppm chlorine) before dishes are placed into the dishwasher.
- 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?
- Pest control records were unavailable at the time of the inspection. Ensure pest is monitored monthly to prevent infestation and food contamination.*General manager stated that this was done, and that report will be sent via email.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitization:- Behind the cookline equipment- Dishwashing area - floors, inside/top of the dishwasher,
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping clothes noted on the food prep counter. Ensure all wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse cycle was at 10ppm chlorine. Ensure that dishwasher rinse cycle is at 100ppm chlorine for effective sanitization of dishes and utensils.Bucket was replaced and 100ppm chlorine was achieved.Previously washed dishes and utensils were returned to the dishwasher for a rewash and sanitization.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitization:- Behind the cookline equipment- Dishwashing area - floors, inside/top of the dishwasher,
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked Rice in cooler was noted at 18C. Rice has been in the cooler for more than 2hrs and operator was informed to discard the rice. This was complied with under supervision. High risk food should be kept at 4C or less, or at 60C or higher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT Sanitizer test strips have expired in 2022.Ensure you have valid test strip to ensure that sanitizer solution is at the right concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler at 15C and not in good repair. Ensure that cooler is at 4C or below. This seems to be a recurring issue. Do ensure a service provider is brought in to have a look and fix issue. In the meantime, monitor regularly and avoid storage of high-risk food items in the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitation:- Dishwasher: Build up of grime and dirt inside dishwasher- Walk in cooler fan - dust buildup on the fan* Repeated violation 15-Nov-23* Repeated violation 8-Jan-23This is a recurring violation again on 08-Jan-24. DO ensure that these areas are included in the cleaning list so that they can be cleaned and sanitized regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips are invalid, expired in July 2022.Ensure you obtain valid iodine test strips to determine effective sanitizer concentration (25ppm) of glasswasher. *Repeated violation 15-nov-23
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen Exhaust System is due for maintenance - Sept 2023. Ensure that this is maintained to prevent fire hazard. *Repeated violation 15-nov-23
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitation:- Dishwasher: Top of dishwasher & inside- Ice block machine: Dust and web in the vent- Walk in cooler fan - dust buildup*Repeated violation 15-Nov-23
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths noted on the food prep table. Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk food (shredded cheese) noted at 15C. Operator indicated it was out for more than 2hours. The cheese was discarded.Ensure high risk food are stored at 4C or below / 60C or higher
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips are invalid, expired in July 2022.Ensure you obtain valid iodine test strips to determine effective sanitizer concentration (25ppm) of glasswasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen Exhaust System is due for maintenance - Sept 2023. Ensure that this is maintained to prevent fire hazard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen refrigeration unit noted at 14C. Refrigeration units should be at 4C or below. Avoid storing high risk perishable items in this cooler until it is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitation:- Dishwasher: Top of dishwasher & inside- Ice block machine: Dust and web in the vent- Walk in cooler fan - dust buildup
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff observed not washing hands in between task, using apron as a cleaning cloth. Ensure all staff are reminded to wash hands in between handling food and other task.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing in the kitchen refrigeration unit.This was replaced and corrected during the inspection
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning & sanitation:- Dishwashing area - build up of grease inside the dishwasher, underneath the dishwasher, the top and floors- Behind the cookline equipment - floors
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?