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Boston Pizza

780 St Clair St, Chatham ON N7M 5J7 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Boston Pizza has been inspected 30 times by Chatham-Kent Public Health since January 24, 2013. The most recent inspection, on August 12, 2026, recorded 2 infractions.

18 of 30 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 23, 2025. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 2 times across 2 separate inspections, most recently on December 12, 2016. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 15, 2016. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 26, 2014. For example: Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36

  • 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 August 12, 2026. For example: General housekeeping is satisfactory s. 7(1)e, f

About this data

These results come from Chatham-Kent 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.

30 inspections

  1. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Garbage and waste (solid or liquid) are collected and removed to ensure sanitary condition of the premises S. 12
      • Remove and store garbage as necessary to maintain sanitary conditions
  2. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
  3. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    1 infraction

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are kept in good repair
  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
  20. Required

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with toilet paper
  21. Required

    0 infractions

  22. Complaint

    1 infraction

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with hot and cold running water
  23. Required

    0 infractions

  24. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
  25. Required

    2 infractions

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with hot and cold running water
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
  26. Follow-up

    0 infractions

  27. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
      • Cover all food in storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
  28. Required

    1 infraction

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
  29. Required

    0 infractions

  30. Required

    0 infractions

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