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Boston Pizza

520 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 13, 2024. The most recent inspection, on October 6, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 1, 2026. 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 February 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 1, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and surface sanitizer in the bucket was 0ppm. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure that sanitizer concentrations are tested frequently to ensure the correct sanitizer concentration is achieved and maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fruit fly was observed in the parmesan cheese shaker.Operator discarded this during the inspection. Facility has been asked to keep the parmesan and the red chilli shakers in a container with a lid to prevent pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas have debris and grease built up. These include:1. Area under the pop syrup containers 2. Underneath the deep fryer/grill and the pizza oven3. Inside of the mini freezer 4. Corners of the chemical room
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Cut lemons and limes were stored in an open container on the bar counter and were accessible to customers. Cover replaced during the inspection.2. Staff water bottle stored on prep counter in the cooking area. Staff advised during the inspection not to store their personal drink in the area.3. Ice well in front servery area was not kept closed when it was not in use. Closed during inspection to protect ice from contamination as a handwashing sink is located within close proximity to the ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Pepperoni drink garnishes stored on bar counter and measured 12*C. Pepperoni was moved to the fridge during the inspection, as it is considered a high-risk food. 2. White sauce was being thawed in a container of water. Sauce moved to prep sink to thaw under cold running water during the inspection. COMPLETE THE FOLLOWING:1. Keep pepperoni stored in the fridge to prevent bacteria from growing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel was not in a holder or dispenser in the front servery area.COMPLETE THE FOLLOWING:1. Ensure paper towel is stored in a holder or dispenser to protect the bulk supply from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris observed under the cooking equipment in the cook area.2. The front side and inside of the coolers on the cooking equipment side had debris. 3. Grease observed on the underside of the hood vent. COMPLETE THE FOLLOWING:1. Please clean areas noted above as often as necessary to maintain them in a clean and sanitary condition.
  6. Initial Inspection

    0 infractions

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