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Boston Pizza

9703 137 Avenue NW Edmonton AB T5E 2C2 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 9, 2024. The most recent inspection, on September 10, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on June 9, 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 June 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 9, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on June 9, 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 2 times across 2 separate inspections, most recently on August 20, 2025. 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. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Debris buildup was observed on several dishwasher racks. Please ensure that the racks are cleaned or replaced.
  2. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Debris buildup was observed on several dishwasher racks. Please ensure that the racks are cleaned or replaced.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing sanitizer. The operator contacted a dishwasher technician during the inspection. The operator will implement modified dishwashing procedures and/or wait until the dishwasher is repaired, with the technician scheduled to attend later today.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the hand sink next to the dishwasher. Supplies were replenished during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Debris buildup was observed on several dishwasher racks. Please ensure that the racks are cleaned or replaced.
    • 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 hole was noted in the wall beside the beer walk-in cooler, which could serve as a harborage point for pests.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Tape was being used to fix a crack on the top cover of the industrial stand mixer. This area is no longer smooth and easily cleanable. Please ensure all equipment is maintained in good repair at all times.2. Two of the prep coolers were observed to be leaking during the inspection, a temporary fix was observed to catch the leak. Please have these leaks fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in these general areas: -A mold like substance observed in beer cooler -Walk-in cooler storage racks -The adjustment knobs of the grill/stove -The spills in the pop storage area-The pooling water in the bar area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were observed on the kitchen counter.Discussed with manager about appropriate methods of storing used cleaning cloths.Staff prepared a QUAT sanitizing solution at 200ppm to store used cleaning cloths when not in use, as instructed by PHI
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The boiled pasta in the drawer cooler in the front cookline was measured at 13 degrees C (took multiple readings at intervals).Safe food storage temperatures discussed with manager.Instructed the staff to remove the perishable items from the cooler and place them in walk-in cooler.
    • 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?
      • Weather stripping at the back exit door had gaps in it.Replace the weather stripping to prevent the entry of any pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drawer cooler in the front cookline was not working properly (not maintaining 4 degrees Celsius or colder) and need to be serviced.Make sure that the indicated cooler is in good working condition and maintains the temperature of 4 degrees Celsius or colder.

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