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Canadian Pizza Unlimited

102 - 9710 137 Avenue NW Edmonton AB T5E 6P5 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on March 23, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on March 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 10, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on March 23, 2026. For example: 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?

  • 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 once on March 23, 2026. 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was 400ppm and higher than the approved concentration of 200ppm. Corrected during inspection. PHI coached Manager on site on mixing an approved sanitizer, 200ppm QUAT.Action Required:Ensure food grade sanitizers are at approved concentrations (100ppm Bleach or 200ppm QUATs or 12.5- 25ppm Iodine) to facilitate effective cleaning and sanitizing procedures and to prevent contamination of food contact surfaces when concentration is higher than required. Resource:How to Mix an Approved Sanitizing Solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Overdue since Feb 13, 2026. Correct immediately!The facility was now equipped with test strips. However, they had expired Jine 1, 2025.Action Required: Please have available chemical test strips that are not water damaged, not expired and have a color/concentration reference chart to accurately monitor approved sanitizer concentrations. Email PHI photo or video evidence of your valid chemical test strips.
    • 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?
      • Overdue since Feb 13, 2026. Correct Immediately!A valid food handling permit was not available or displayed at a location visible to customers. Action Required: Print and display AHS-food handling permit at a location visible to customers. Valid food handling permit emailed with inspection report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy had oil and grease buildup.Action Required:Thoroughly clean and sanitize ventilation canopy by March 30,2026.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • Overdue since Feb 13, 2026. Correct Immediately!A valid food handling permit was not available or displayed at a location visible to customers. Action Required: Print and display AHS-food handling permit at a location visible to customers. Valid food handling permit emailed with inspection report.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was not equipped with test strips to the monitor sanitizer concentration of the dishwasher and surface sanitizer. ** Provide suitable test strips to monitor the sanitizer concentration. Since the facility uses Quats, quats test strips are the appropriate testing equipment.
    • 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?
      • A valid food handling permit was not available or displayed at a location visible to customers. ** Print and display AHS-food handling permit at a location visible to customers.
  4. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was not equipped with test strips to the monitor sanitizer concentration of the dishwasher and surface sanitizer. ** Provide suitable test strips to monitor the sanitizer concentration. Since the facility uses Quats, quats test strips are the appropriate testing equipment.
    • 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?
      • Operator noted that routine pest inspections are conducted internally, but no records were available to prove such. ** Have documentation in place showing the pest control measures conducted in your facility. AHS - pest control checklist fulfills this requirement (copy will be attached with this report).
    • 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?
      • A valid food handling permit was not available or displayed at a location visible to customers. ** Print and display AHS-food handling permit at a location visible to customers.
  5. Monitoring Inspection

    0 infractions

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