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Boston Pizza

70 Boulder Boulevard Stony Plain AB T7Z 1V7 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on April 10, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on April 10, 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 November 24, 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 7 times across 4 separate inspections, most recently on April 10, 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?

  • 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 2 times across 2 separate inspections, most recently on April 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on May 13, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Monitoring Inspection

    4 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 were observed at the front hand‑washing station. Supplies were restocked by the operator upon request.
    • 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?
      • This violation is a repeat from previous inspection.2026-04-10: Gap is still present along the side and bottom of back door.2025-05-12: A gap was observed along the side and bottom of the back door. Repair the door and ensure there are no gaps to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling tile above the dishwasher area in the corner was observed to be damaged and deteriorated, with fragments hanging. The operator was advised to repair or replace the tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Chains above the fries' range hood were observed to have accumulated dust and debris. The operator was instructed to clean the affected area.
  2. Monitoring 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?
      • A gap was observed along the side and bottom of the back door. Repair the door and ensure there are no gaps to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiled were observed under the fryers. Repair/replace the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spillage was observe along the walls and floors of the walk-in beer cooler. Clean the beer cooler.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 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?
      • Some flies were noted on the shelves in the walk-in bar cooler. Clean the shelves and any spillage in the bar cooler, and ensure pest monitoring is completely monthly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some water and drink spillage was observed in the walk-in bar cooler. Clean the mentioned area.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pop bottle was stored in the ice pit containing customer ice. Ensure that customer ice is not contaminated. Pop pottle was removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing baseboard tiles and damaged walls behind where the rolling bins area stored. A baseboard tile was also missing on the post by the pizza wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two knifes had melted handles and were no longer in a condition that rendered them easy to clean.The knifes were removed from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fans and fan covers of the walk-in cooler.Clean area noted above.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in buckets was measured to be at about 100ppm. The staff present replaced the buckets with fresh Quat solution. Some freshly dispensed solution was measured to be at 200ppm while some were at about 100ppm.The staff present were advised to constantly verify the concentration of all dispensed Quat sanitizer solution with test strips, ensure the required 200ppm is maintained at all times and contact their chemical service provider if the fluctuation in concentration continues.

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