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Canadian Pizza Express

250G - 402 Collegiate Boulevard NW Calgary AB T2N 1N4 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on May 13, 2026, recorded 3 infractions.

1 of 5 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, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on May 6, 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 2 times across 2 separate inspections, most recently on April 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 3 separate inspections, most recently on May 13, 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?

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.

5 inspections

  1. Risk Management Inspection

    3 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?
      • 6/05/2026 OUTSTANDING - Cooler still have rusted shelvesIn the storage room, rust was observed on the shelves of the Pepsi cooler.-Refinish/ repaint the shelves.
    • 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 2-compartment sink faucet was observed to be leaking. Ensure faucet is in good repair.**Please repair faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the hard-to-reach areas under the cabinets and pizza oven**Please clean.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 6/05/2026 OUTSTANDING - Repeat violation. Lower cooler temperatures measured above 4 degrees celsius. High risk foods removed and stored in a different cooler with adequate temperatures.1)In the prep cooler insert, ham was measured at 9 degrees C.2) The ambient temperature of the vegetable cooler was measured at 8.3 degrees C.*Food stored in the vegetable cooler were onions, pizza sauces and other sauces.-Ensure that the perishable food under refrigeration is measured at 4 degrees C or less.-Fix the cooler and do not store any perishable food in the cooler until the it gets fixed.
    • 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 2-compartment sink faucet was observed to be leaking. Ensure faucet is in good repair.**Please repair faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 6/05/2026 OUTSTANDING - Cooler still have rusted shelvesIn the storage room, rust was observed on the shelves of the Pepsi cooler.-Refinish/ repaint the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the hard-to-reach areas under the cabinets and pizza oven**Please clean.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle for bleach sanitizer was not labelled.-Ensure that the chemical bottles are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken veggie pizza in one of the hot holding units was measured at 50.4 degrees C.* The pizza was discarded.-Ensure that the perishable food in the hot holding is measured at 60 degrees C or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)In the prep cooler insert, ham was measured at 9 degrees C.2) The ambient temperature of the vegetable cooler was measured at 8.3 degrees C.*Food stored in the vegetable cooler were onions, pizza sauces and other sauces.-Ensure that the perishable food under refrigeration is measured at 4 degrees C or less.-Fix the cooler and do not store any perishable food in the cooler until the it gets fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing for 2-compartment sink was followed in the facility.-Ensure that the proper method for 2- compartment dishwashing is followed:Items/equipment must be washed in the first compartment, rinsed either under the tap or by refilling the sink with clean water and then sanitized in the second sink by immersion in a sanitizing solution for at least 2 minutes. -If bleach is used for sanitizing, then the bleach should be maintained at 100ppm.Please see the link for 2-compartment sink poster: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the storage room, rust was observed on the shelves of the Pepsi cooler.-Refinish/ repaint the shelves.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer solution as measured below 50 ppm. - Corrected during inspection. - Provided instruction on how to prepare an approved chlorine sanitizer solution at 100 ppm.

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