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Boston Pizza

856 Riverside Drive, Timmins ON P4N 3W1 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Boston Pizza has been inspected 15 times by Porcupine Health Unit since July 20, 2022. The most recent inspection, on July 14, 2026, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 5 times across 4 separate inspections, most recently on July 14, 2026. For example: All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]

  • 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 5 times across 5 separate inspections, most recently on July 11, 2025. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • 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 3 times across 3 separate inspections, most recently on July 11, 2025. For example: Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]

  • 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 January 20, 2025. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 25, 2024. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

About this data

These results come from Porcupine Health Unit, 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.

15 inspections

  1. Required

    1 infraction

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
  2. Complaint

    2 infractions

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
      • Improvement required.
  3. Required

    1 infraction

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
  4. Reinspection

    0 infractions

  5. Required

    3 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Improvement required.
      • Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
  6. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
  7. Reinspection

    0 infractions

  8. Reinspection

    2 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Store ice in unsanitary manner (493/17-26(5)-305MAJ)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  9. Required

    3 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent not in accordance with manufacturer’s instructions (493/17-19(e)(ii)-120MOD)
  10. Complaint

    0 infractions

  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Complaint

    1 infraction

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
  14. Required

    0 infractions

  15. Required

    2 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Store ice in unsanitary manner (493/17-26(5)-305MAJ)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)

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