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Canadian Pizza Unlimited

1 - 3804 17 Avenue SW Calgary AB T3E 0C2 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 26, 2024. The most recent inspection, on May 22, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.

  • 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 26, 2024. 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 7 times across 4 separate inspections, most recently on May 22, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 5 separate inspections, most recently on May 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water was turned off due to faucet leaking. Hand wash stations are to be equipped with hot and cold running water at all times. Fix leak
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hole observed on the wall above shelving unit
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak under the 3 compartment dishwashing sink. Please fix
  2. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bucket of raw chicken was left uncovered in the walk-in cooler
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Chlorine sanitizer in spray bottle was too strong (bleaching out test strips)Ensure chlorine sanitizer is mixed to a concentration of 100 ppm2. Bottle of sanitizer was not labeled as to its contentsAll chemical bottles/ containers are to be properly labeled as to its contents
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Shelving in the walk-in cooler was lined with aluminum foilRemove aluminum foil as this material is difficult to keep clean and sanitary.2. Floor around covered drains were not flush causing debris to accumulate3. Pipe under 3 compartment dish washing sinks was leaking. Bin was placed under pipes to collect water
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on the ceiling of the walk-in cooler
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bucket of raw chicken was left uncovered in the walk-in cooler
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Chlorine sanitizer in spray bottle was too strong (bleaching out test strips)Ensure chlorine sanitizer is mixed to a concentration of 100 ppm2. Bottle of sanitizer was not labeled as to its contentsAll chemical bottles/ containers are to be properly labeled as to its contents
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Shelving in the walk-in cooler was lined with aluminum foilRemove aluminum foil as this material is difficult to keep clean and sanitary.2. Floor around covered drains were not flush causing debris to accumulate3. Pipe under 3 compartment dish washing sinks was leaking. Bin was placed under pipes to collect water
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on the ceiling of the walk-in cooler
  4. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility is operating without a valid food permit.The operator promptly paid the food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door gaskets of the line cooler were repaired with tape.Repair or replace the door gaskets.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door gaskets of the line cooler were repaired with tape.Repair or replace the door gaskets.
  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water faucet was not operational. The water coming out of the faucet was too hot to effectively perform proper handwashing.-Fix the cold water tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door gaskets of the line cooler were repaired with tape.Repair or replace the door gaskets.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer dispenser measured 0 ppm.2) The sanitizer bucket measured 0 ppm.Bleach sanitizer bucket was manually prepared and measured 100 ppm.Fix the sanitizer dispenser station.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperatures of the food in the top cooler are as follows:Pineapple: 11.6°CSausage: 12.5°CBacon: 15.1°CBeef: 12.6°CChicken: 11.9°CHam: 11.0°CPepperoni: 11.1°CThe internal temperature of the prep fridge measured 10.7°C. The operator stated that the refrigeration unit was turned off due to ice buildup. The refrigerating unit was turned on.Please ensure that the refrigeration unit remains on at all times.-Food discarded.2) Garlic butter was stored beside the oven with an internal temperature of 21.7°C.-Food discarded.3) The walk-in cooler measured 7.4°C. The display temperature indicated 8°C.The operator stated that the walk-in cooler was turned off due to ice buildup. The walk-in cooler was turned on.The walk-in cooler must remain on at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water faucet was not operational. The water coming out of the faucet was too hot to effectively perform proper handwashing.-Fix the cold water tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door gaskets of the line cooler were repaired with tape.Repair or replace the door gaskets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grime build-up was noted on the kitchen ceiling.2) There were black moldy materials noted on, around, underneath and between the handwashing sink and the 3-compartment sink.Thoroughly deep clean and sanitize the indicated areas.

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