Boston Pizza
5527A 49 Avenue Wetaskiwin AB T9A 0R5 · Food - General
Inspection summary
Boston Pizza has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on September 25, 2026, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 5 times across 4 separate inspections, most recently on September 9, 2025. For example:
Is the facility free of a pest infestation?
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 2 times across 2 separate inspections, most recently on September 9, 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 once on November 7, 2023. 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 8 times across 6 separate inspections, most recently on February 24, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 4 times across 3 separate inspections, most recently on February 24, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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.
12 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A few food items (salad, vodka sauce, gravy etc.) were observed stored without proper covering.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- All three pizza pan holders have an accumulation of food debris on the bottom surfaces, and the large pizza knife was found stored while still dirty on the ventilation equipment shelf. Please clean and sanitize these items immediately and on regular basis and ensure knife is stored properly
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dishwasher Area & Prep Room : Significant accumulation of dust, debris, grease, and food particles above and beneath the dishwasher. Debris and food buildup identified under the two‑compartment sink in the prep room.2. Hard‑to‑Reach AreasAreas under prep tables and sections of the kitchen floor show insufficient cleaning.Dust and food particles were present where walls meet the floor. Additional buildup noted inside the walk‑in cooler beneath the blue pallets.3. Ventilation Fan (Storage Room). Heavy dust and debris accumulation observed on and around the storage room ventilation fan.4. General Kitchen Cleanliness: Overall sanitation in the food preparation areas does not meet required standards.Multiple food contact surfaces and equipment (dough press) require deep cleaning.5. Back Storage Room: Room found in a disorganized condition.Cardboard boxes stored directly on the floor; empty bottles and other clutter observed.Floor requires cleaning to prevent sanitation concerns and minimize pest‑attracting conditions.Required Corrective ActionsPlease ensure the above-mentioned corrective measures are completed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- During inspection, the prep and cut coolers were found to be operating at elevated temperatures of 8°C and 9°C, respectively. Temperature readings were confirmed using laser and probe thermometers.Corrective Actions Taken:The kitchen staff promptly removed all high-priority food items from the affected coolers and relocated them to the walk-in cooler, where they will remain until the issue is resolved.The manager contacted Central Refrigeration to request a technician visit the site and provide insight into the malfunctioning coolers.
- 15. Is the facility free of a pest infestation?
- Approximately 3–5 small flies were observed within the facility, primarily around the dishwashing area and the back room. The presence of these flies may indicate a sanitation that requires immediate attention.Action Required:Please contact licensed pest control company to inspect and treat the facility for the elimination of small flies.The back room was noted to be cluttered with cardboard boxes and appeared disorganized. This can contribute to pest infestation and hinder effective cleaning. Please ensure the area is cleaned, organized, and all unnecessary items are removed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The wooden bins used for storing empty pizza pans are not being maintained in a sanitary condition. A noticeable buildup of food debris and particles was observed on the bottom surfaces.Action Required:Please ensure that the pizza pan storage bins are thoroughly cleaned and sanitized immediately. Moving forward, they must be cleaned and sanitized on a regular basis to prevent contamination and maintain food safety standards.
- 23. Is the facility maintained in a clean and sanitary condition?
- General: Overall kitchen flooring and baseboards require attention.Specific: Particular focus is needed at the floor and wall junctions where thorough cleaning is required. Additionally, the staff washroom flooring requires cleaning.Please ensure that the noted areas are cleaned immediately and maintained regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels present at the hand sink in the food prep area.The dispenser was stocked with paper towels, but it was simply jammed.The problem with the stuck paper towel dispenser wasn't a significant violation and was fixed during the inspection with help from the manager.
- 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?
- There is small gap under the receiving door (light coming in)Please repair/replace weather stripping to prevent access by pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATION NOTICEUpon inspection, the following violations have been noted, which are considered repeat issues requiring immediate attention:Dishwasher Area: Accumulation of dust, debris, grease, and food particles observed above and under the dishwasher.Cooking Line: Similar build-up of grease and debris observed under the cooking line.Hard-to-Reach Areas: The area under prep tables and the flooring in the kitchen has not been properly cleaned, resulting in the accumulation of dust and food particles.Bathroom Ventilation Fan: Significant dust and debris noted around the bathroom ventilation fan.General Kitchen Cleanliness: Overall, cleaning standards in food preparation areas are not up to code and need significant improvement.Back Room: The back room remains disorganized with numerous cardboard boxes left on the floor, posing a potential risk to both sanitation and pest infestation. Corrective Action: These areas be thoroughly cleaned and sanitized. Please ensure that the following actions are carried out promptly:Dishwasher Area: Clean both above and below the dishwasher, removing all food particles, grease, and debris.Cooking Line: Thoroughly clean all surfaces, especially those under the cooking line, ensuring no build-up remains.Hard-to-Reach Areas: Ensure a detailed cleaning of all hidden areas, including under prep tables and the kitchen floor.Ventilation Fan: Clean the bathroom ventilation fan to remove all dust and debris.General Kitchen Cleanliness: Perform a deep clean of the entire food preparation area to ensure that surfaces are sanitary and free from contaminants.Back Room Organization: Remove all unnecessary cardboard and clutter and properly organize the back room to prevent further violations.A follow-up inspection will be conducted to ensure compliance. Please address these issues immediately to avoid further actions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 15. Is the facility free of a pest infestation?
- There were 2-3 flies present in the facility and back door was open.Monitor fly levels, implement pest control measures or a professional company may be required if fly problems persist.Ensure that back door is kept closed to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease build-up on Pizza Oven's hood filtersPHI recommended that hood filters are cleaned now and on regular basis to prevent fire hazards.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) above and under the dishwasher areas2) under the cooking line.3) Hard to reach areas, under the prep tables and flooring in the kitchen areas.Ensure these areas are thoroughly cleaned and sanitized.
- 15. Is the facility free of a pest infestation?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of cook line prep cooler was at 8 degrees Celsius. It might be due to peak lunch hour and frequent opening and closing it and it is just too hot for them to keep up.As per manager, it was maintaining the required temperature this morning.PHI requested to manager to closely monitor the internal temperature of the prep cooler and if prep cooler does not maintain the required temperature (4c or less) and please move all the food items to walk in cooler that is capable of maintaining 4c or less. Please get maintenance to address this before it becomes a larger issue.
- 15. Is the facility free of a pest infestation?
- There were 2-3 flies present in the facility and back door was open.Monitor fly levels, implement pest control measures or a professional company may be required if fly problems persist.Ensure that back door is kept closed to prevent entry of pests.
- 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 records available onsiteManager did try and search for the last Orkin report, however he was not able to find it.Please send the most recent service report to our office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease build-up on Pizza Oven's hood filtersPHI recommended that hood filters are cleaned now and on regular basis to prevent fire hazards.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) above and under the dishwasher areas2) under the cooking line.3) Hard to reach areas, under the prep tables and flooring in the kitchen areas.Ensure these areas are thoroughly cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution in the bar was measured at <50ppm QUATS. A staff member was notified and prepared a fresh solution which was measured at 200ppm QUATS. Please ensure sanitizer solutions are replaced every 2 hours.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front handwashing sink basin was observed to be broken and held together with duct tape. Please have the sink basin replaced or repaired in such a way that the surface is smooth, durable, non-porous and easily cleanable.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back handwashing sink was observed to be out of paper towel. A staff member was notified and the paper towel supply was replenished. Please ensure all hand sinks are stocked with paper towel and soap.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bins which hold pizza pans were observed to contain a build-up of crumbs. Please ensure these bins are cleaned regularly to prevent the build-up of crumbs which may attract pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?