Boston Pizza
8751 94 Street Fort Saskatchewan AB T8L 4P7 · Food - General
Inspection summary
Boston Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on July 16, 2026, recorded 2 infractions.
2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 2 times on July 15, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 July 15, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 10 times across 7 separate inspections, most recently on July 16, 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 4 times across 4 separate inspections, most recently on July 29, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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.
9 inspections
- Risk Management Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature records were available for review at the time of inspection to verify the temperature of build cooler when they were transferred from the walk-in cooler to the build cooler.The operator was advised to check and document cooler temperatures as part of the facility's opening procedures each day. Regular temperature monitoring and record keeping will help identify temperature deviations promptly so that corrective actions can be taken immediately before food handling activities begin.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cooler #1 was observed to have active water leakage underneath the unit. Coolers #5 and #6 were also observed with containers/pans placed underneath to collect leaking water.The operator was advised to have the units assessed and repaired by a maintenance technician. Food premises must be maintained in good repair and equipment must be kept in a condition that prevents leakage, contamination, and other potential food safety risks.The operator acknowledged the concern and indicated that maintenance would be contacted to address the issues.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature records were available for review at the time of inspection to verify the temperature of build cooler when they were transferred from the walk-in cooler to the build cooler.The operator was advised to check and document cooler temperatures as part of the facility's opening procedures each day. Regular temperature monitoring and record keeping will help identify temperature deviations promptly so that corrective actions can be taken immediately before food handling activities begin.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The build cooler was measured at 10°C using an infrared thermometer and 8.3°C using a probe thermometer, which exceeds the maximum required cold holding temperature.The operator was advised to immediately relocate all potentially hazardous high-risk food items to a cooler capable of maintaining a temperature of 4°C or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was observed inside the build cooler at the time of inspection. The operator was advised that all coolers must be equipped with a visible thermometer to facilitate routine temperature monitoring and ensure foods are maintained at 4°C or below.Upon request, the operator immediately placed a thermometer inside the cooler during the inspection. The operator was reminded to monitor cooler temperatures regularly and take corrective action if temperatures fall outside the required range.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher sanitizer was not operational at the time of inspection. The operator was advised to manually sanitize all dishes and utensils until the dishwasher sanitizer system is repaired and fully functional.During the inspection, the operator prepared a 100 ppm chlorine sanitizer solution and was observed manually sanitizing dishes and utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cooler #1 was observed to have active water leakage underneath the unit. Coolers #5 and #6 were also observed with containers/pans placed underneath to collect leaking water.The operator was advised to have the units assessed and repaired by a maintenance technician. Food premises must be maintained in good repair and equipment must be kept in a condition that prevents leakage, contamination, and other potential food safety risks.The operator acknowledged the concern and indicated that maintenance would be contacted to address the issues.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was being used as a scoop and stored directly in bulk Rice.Use a scoop with a handle and store in a way that protects bulk foods from contamination. The bowl was removed during the inspection.
- 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 lights in the back storage room as burnt out. Replace lights so that lighting levels are sufficient for cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wire fryer basket was frayed and no longer in proper condition.The wire basket was removed from use once noted by inspector.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust on the fan cover of the walk-in freezer, and walk-in beer cooler.Clean areas noted above.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowls that is used to mix coleslaw was stored by stacking it on top of the bulk coleslaw. If wanting to stack the container, ensure that the coleslaw or other food items are covered.
- 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 are missing tiles on the wall behind the pizza prep counter in the back of the kitchen.Replace missing tiles so that surfaces are smooth, non-porous and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tape is being used to hold fridge door and drawer seals in place. Tape is a temporary solution but is not easy to clean and will accumulate food debris.Properly repair equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on the back of the prep cooler that shares a wall with the deep fryers. Clean the area noted above.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light fixture above the kitchen main food preparation area was missing a protective cover.Please replace the missing cover to prevent food contamination in an event of breakage. Sept 11, 2024: A light fixture above the kitchen main food preparation area was still missing a protective cover. Please note that this an on-going violation and must be corrected.
- 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 kitchen exhaust system and hoods are overdue for cleaning/maintenance.Please ensure the exhaust system and hoods are professionally cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food such as potato fries and onion rings were stored on the floor inside the walk-in freezer. The staff present moved the boxes to the freezer shelf during inspection.Ensure food items are always stored at least 6 inches above the floor.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The changing table in the female washroom was missing safety belts. A DO NOT USE sign was posted on the table.Please replace the missing safety belt.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light fixture above the kitchen main food preparation area was missing a protective cover.Please replace the missing cover to prevent food contamination in an event of breakage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 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 paper towel dispenser in the female washroom was not functional. Operator made plans to fix it and replace batteries.Ensure paper towel dispenser is in good repair and equipped with paper towels.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The changing table in the female washroom was missing safety belts. Operator was told to post a do not use sign ASAP until repairs can be made.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing light covers observed above the prep line at the back of the kitchen.Ensure light covers are replaced or lights are replaced with shatterproof lights
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?