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Boston Pizza Spruceland

102 - 841 Central Street West, Prince George, V2M 3C8 · Restaurant

Official record from Northern Health →

Inspection summary

Boston Pizza Spruceland has been inspected 2 times by Northern Health Authority since January 6, 2026. The most recent inspection, on May 25, 2026, recorded 3 infractions.

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

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 once on May 25, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 25, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on May 25, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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.

2 inspections

  1. Complaint Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observed potentially hazardous food items in the prep coolers to be above 4°C (Public health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator to ensure to close the lids of all prep coolers, Monitor temeprature and provide proof of records. Reach out to a professional if the temperature contonues to be above 4°C. Higher risk potemtially hazardous food items were moved into a properly working cooler at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizing solution detected in the chemical (Iodine) glasswasher. (Public Health Significance) - Inadequately sanitized glasses can harbour disease causing pathogens, such dishware and food handling equipments when reused can contaminate the food and cause food-borne illness. Ensure that the chemical (Iodine) sanitizer solution of the chemical glasswasher is maintained at 12.5 ppm -25 ppm to ensure adequate sanitization of glasses.
      • Corrective Action: Consult a professional and ensure that the glasswasher is repaired. Glasses should be sanitized in the chemical dishwasher meanwhile.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grime, grease, food debris on the floors, walls, and underneath equipment in the dry storage area and kitchen. (Public Health Significance) - Accumulation of significant amounts of grease, grime, dust and food debris in the food premises can cause physical contamination of the food, such food items if consumed can cause illness.
      • Corrective Action: Ensure that the entire facility is thoroughly cleaned, especially the kitchen and dry storage area and is maintained in a sanitary condition.
  2. Initial Inspection

    0 infractions

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