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Boston Pizza

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

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 23, 2024. The most recent inspection, on July 8, 2025, recorded 7 infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 5 times across 2 separate inspections, most recently on July 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 8, 2025. 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?

  • 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 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 4 separate inspections, most recently on July 8, 2025. 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 3 times across 3 separate inspections, most recently on November 28, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

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.

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