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Boston Pizza

80 Saddletowne Circle NE Calgary AB T3J 0H5 · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of sink and surface sanitizer in the front service area was measured at 0.2) The concentration of sink and surface sanitizer in the bar area was measured at 0.- The operator was told to replace the sanitizer in both areas, and the sanitizer was retested and measured at 270 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning clothes were left on food prep counters.- The operator was asked to remove the clothes from prep tables and put it in laundry. The operator was asked to always keep the cleaning clothes in sanitizer solution after use.
    • 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?
      • The back door had gap at the bottom. -Please ensure to fix the gap 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?
      • The ceiling light in cooler was not adequate. - Please ensure to replace the light in cooler so that the cooler is well lit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water pooling was observed under the salad cooler.- Please ensure to find and repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under the storage shelves in the dry storage area were visually dirty. - Ensure to clean under the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the employee washroom the sink counter's ledge had plywood peeling off, making it absorbent to moisture. - Please ensure to repair the ledge so that it is non- absorbent to moisture.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 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?
      • The weather stripping on the back door was not in good condition - some light can be seen coming through cracks at the bottom. - Replace weather stripping on back door and eliminate the gap to avoid potential pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid food handling permit was not observed displayed at the facility at the time of inspection.- Make sure food handling permit is printed and displayed in a conspicuous place at the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water line underneath the dishwashing sink was observed leaking, resulting in water pooling on the floor.- Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Behind the bar counter, accumulation of dirt and debris was noted in hard-to-reach areas such as behind the equipment.- Please pull equipment away from wall for thorough cleaning.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The maximum hot water temperature of the handwashing sink by the entrance to the kitchen was measured at 60°C. The inspector informed the operator that the maximum hot water temperature must not exceed 54°C to minimize the scalding and burning hazards, while also allowing proper handwashing.**ADJUST HOT WATER TEMPERATURE TO NOT EXCEED 54°C (RECOMMENDED 49°C).**OUTSTANDING (2024-11-27). The water temperature of the handwashing station in-question was still measured at 60°C.
  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The maximum hot water temperature of the handwashing sink by the entrance to the kitchen was measured at 60°C. The inspector informed the operator that the maximum hot water temperature must not exceed 54°C to minimize the scalding and burning hazards, while also allowing proper handwashing.**ADJUST HOT WATER TEMPERATURE TO NOT EXCEED 54°C (RECOMMENDED 49°C).**OUTSTANDING (2024-11-27). The water temperature of the handwashing station in-question was still measured at 60°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The top surfaces of the oven equipment- The floor behind the deep fryer and grill - The inserts of the ventilation canopy above the grill station**PLEASE CLEAN THE AFOREMENTIONED AREAS.**OUTSTANDING (2024-11-27). The indicated areas were still noted as dirty during the inspection. The inspector informed the assistant kitchen manager to clean the areas.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were used cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff regarding the proper use and storage of cleaning cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two food prep tables inserts were measured at 8-10°C. The food items in the inserts were not covered. Food items were also measured at the same temperature. The inspector informed the operator to configure the coolers to ensure that they are able to maintain a temperature of 4°C or below for all food items stored in the cooler.**FIX THE FOOD PREP TABLE TEMPERATURE.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical glasswasher with iodine solution was measured to have 0-ppm iodine. The inspector informed the operator that an iodine concentration of at least 12.5 ppm must be maintained. A service technician was called during the inspection and would be coming in within the next hour. **FIX THE GLASSWASHER TO MAINTAIN AN IODINE CONCENTRATION OF AT LEAST 12.5 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff/operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. A service technician was contacted during the inspection and was coming in within an hour. No dishwashing would be conducted prior to confirmation that the dishwasher is able to maintain 100-ppm chlorine. Otherwise, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water.**FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The maximum hot water temperature of the handwashing sink by the entrance to the kitchen was measured at 60°C. The inspector informed the operator that the maximum hot water temperature must not exceed 54°C to minimize the scalding and burning hazards, while also allowing proper handwashing.**ADJUST HOT WATER TEMPERATURE TO NOT EXCEED 54°C (RECOMMENDED 49°C).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The side surfaces of the big square wooden wheeled containers used to store pans and metal plates below the food prep table were damaged, and with bare woods exposed. The inspector informed the operator that all surfaces in the kitchen facility must be kept smooth, easily cleanable, and impervious to moisture (waterproof). Please repair/replace the indicated surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The top surfaces of the oven equipment- The floor behind the deep fryer and grill - The inserts of the ventilation canopy above the grill station**PLEASE CLEAN THE AFOREMENTIONED AREAS.