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Boston Pizza

9602 100 Street Peace River AB T8S 1H5 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on May 12, 2026, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 May 12, 2026. 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?

  • 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 May 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 4, 2025. 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 11 times across 6 separate inspections, most recently on May 12, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on May 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management 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?
      • Backside exit door has a minor gap on the bottom side of the door.Ensure weatherstripping is repaired or replaced to prevent potential pest entry point.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the walk-in cooler is starting to show rust and chipping paint. Shelves where rust and paint are chipping off must be refinished.May 11, 2026 - Violation is outstanding.
    • 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 is a minor water leak underneath the handwash sink (one beside the dishwasher area).Ensure water leak underneath the handwash sink is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal of the white standing freezer in the main Kitchen beside the fryers is in disrepair. This freezer has some burnt marks due to close proximity to the fryers which indicates a fire hazard.Ensure freezer is moved to some safe area and repair or replace the seal of the freezer.
  2. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was showing 0 ppm for chlorine concentration.Ensure 3 or 2-compartment sink is used for sanitizing the dishes.
    • 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?
      • Backside exit door has a minor gap on the bottom side of the door.Ensure weatherstripping is repaired or replaced to prevent potential pest entry point.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the walk-in cooler is starting to show rust and chipping paint. Shelves where rust and paint are chipping off must be refinished.May 11, 2026 - Violation is outstanding.
    • 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 is a minor water leak underneath the handwash sink (one beside the dishwasher area).Ensure water leak underneath the handwash sink is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal of the white standing freezer in the main Kitchen beside the fryers is in disrepair. This freezer has some burnt marks due to close proximity to the fryers which indicates a fire hazard.Ensure freezer is moved to some safe area and repair or replace the seal of the freezer.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the walk-in cooler is starting to show rust and chipping paint. Shelves where rust and paint is chipping off must be refinished.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth bucket with quats sanitizer had a concentration of sanitizer below 50 ppm. Sanitizer spray bottle near the nacho station had a quats concentration of 50 ppm. Quats sanitizer concentration must be maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Build line cooler temperature of pizza cheese was 9.6 degrees Celsius cooler temperature below was 4.0 degrees Celsius.Nacho cooler temperature of the mashed potatoes on top was 6.0 degrees Celsius and the cooler below was at 10.0 degrees Celsius. Salad cooler temperature cheese on top at 6.0 degrees Celsius and cooler below was 4.0 degrees Celsius.Lounge beer cooler temperature is 6.0 degrees Celsius and is used to store dairy used in the lounge. All coolers must be set to keep food at or below 4.0 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the walk-in cooler is starting to show rust and chipping paint. Shelves where rust and paint is chipping off must be refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease under the deep fryers and dirt and debris behind the produce washing 2-compartment sink.Cleaning records for the kitchen are incomplete. Improved cleaning required in hard-to-reach areas. Cleaning records must be kept up-to-date.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowl left on the uncovered food in the nachos station cooler. Bottoms of bowls are considered unsanitary. Cross contamination risk.The bowl was removed when this was pointed out.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edge of the service counter has been taped with duct tape. This is not acceptable as this interferes with cleaning the counter. Repair the counter so that it can be adequately cleaned. Operator indicated that this is scheduled for repair this week
  7. Monitoring Inspection

    4 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?
      • Mop sink tap is leaking. Leaking tap must be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edge of the service counter has been taped with duct tape. This is not acceptable as this interferes with cleaning the counter. Repair the counter so that it can be adequately cleaned. Operator indicated that this is scheduled for repair this week
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Nachos station has dirt and debris attached to the underside of the top cover. This could allow food in the station to be contaminated. 2. Microwave above the nacho station is dirty, stained and a bit greasy inside the unit. 1. Cover must be cleaned and sanitized. This should be on the cleaning schedule.2. Microwave must be cleaned.Mi
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease filled trays left under deep fryers after the fryers were cleaned the previous night. Trays removed and emptied during the inspection.Ensure that employees responsible for cleaning the deep fryers complete the cleaning job so that the area is clean at the start of the next day.

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