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Boston Pizza

CRU01 - 1000 Airport Road Edmonton International Airport AB T9E 0V3 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on September 28, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on September 4, 2025. 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 October 21, 2024. 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 4 times across 2 separate inspections, most recently on October 31, 2024. 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?

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

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two prep coolers on the front working area are not working. One of them is not being used, but second one is used. A container of ice is observed in the prep cooler which is being used. Operator is advised not to use both the cooler until repaired to maintain their temperature at 4 degrees Celsius or below. Operator removed the high-risk food from this cooler at the time of inspection.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two prep coolers on the front working area are not working. One of them is not being used, but second one is used. A container of ice is observed in the prep cooler which is being used. Operator is advised not to use both the cooler until repaired to maintain their temperature at 4 degrees Celsius or below. Operator removed the high-risk food from this cooler at the time of inspection.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two prep coolers on the front working area are not working. One of them is not being used, but second one is used. A container of ice is observed in the prep cooler which is being used. Operator is advised not to use both the cooler until repaired to maintain their temperature at 4 degrees Celsius or below. Operator removed the high-risk food from this cooler at the time of inspection.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • leaking pipe observed behind the kitchen ice maker. Repair to plumbing must be done and ensure that facility is in good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed around ceiling vents.Carry out cleaning activities to ceiling vents and where necessary.
  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods under refrigeration in the cooler are being maintained at 13°C.High risk foods must be kept at a temperature of less than 4°C or greater than 60°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in glass washer. Sanitizer must be provided and maintained in order to facilitate the effective sanitization of 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?
      • leaking pipe observed behind the kitchen ice maker. Repair to plumbing must be done and ensure that facility is in good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed around ceiling vents.Carry out cleaning activities to ceiling vents and where necessary.
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