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Boston Pizza

5845 Trans-Canada Highway, Duncan, BC, V9L 3R9 · Food Premises

Official record from Island Health →

Inspection summary

Boston Pizza has been inspected 2 times by Island Health (Vancouver Island Health Authority) since October 5, 2026. The most recent inspection, on October 13, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 once on October 5, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Sauce bottle requiring refrigeration were observed at ambient temperature.
      • Items were voluntarily discarded. Comments Constant supply of hot and cold potable water. Hand sink supplied with liquid soap and paper towel. FoodSafe Level 1 certified operator present. All foods are from approved sources. All foods are protected from sources of contamination. All hot holding is at or above 60°C. All freezers are at or below -18°C. All fridges are at or below 4°C. Washrooms are supplied for hand hygiene. Surface sanitizer is at an appropriate concentration. Recommendation to increase sanitation around ice machine and dishwasher.

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