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Canadian Pizza Unlimited

102 Center Street N Sundre AB T0M 1X0 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • The back door was missing appropriate seals. It was observed that there was a large gap at the bottom of the door, which can allow for pests to enter. Please ensure that a seal is installed on the back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for the flour was noted to be broken and have no handle. Additionally, the scoop was resting on the top of the flour bucket. The onsite worker was made aware to replace the scoop and to store the scoop in a clean and sanitary area. Please ensure that this is completed to reduce the potential of cross contamination and spread of bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dishwashing cloths were noted to be hanging over the three-compartment sink area. The worker stated that they are a mix of dirty and clean cloths and used for different purposes. Please ensure that the dirty and clean clothes are stored separately. Additionally, sanitizer cloths should be kept in a different area than washing clothes. 2) Dishes were noted to be stored between the wall of the washing area and the taps of the three-compartment sink. Please remove the dishes from this area and store them alongside the other dishes. This will reduce the risk of cross contamination when washing dirty dishes and having clean dishes stored in the same area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was noted to be placed under the fryer baskets. Cardboard is not an appropriate material, since it is not cleanable, non-porous or food grade. Please remove the cardboard and dispose of it and replace it with a food grade product, smooth, non-porous and durable.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer solution was too strong. Sanitizer solutions should be at 100ppm bleach. Test strips can be used to confirm the concentration.Sanitizer bottles were properly marked w sanitizer mixed up regularly.Test strips were available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were scoops left in bulk food bins. Scoops should not be stored inside bulk food bins. Scoops should be stored in a manner to prevent contamination and that can be easily cleaned and sanitized.2. An old container of chili powder was found in the chemicals storage area. The container was discarded. Do not store foods in non-food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The hot hold pizza cabinet was measured at 56C. Hot hold foods must be maintained at 60C or above. The cabinet heat control was adjusted upward.Cooler temps were satisfactory.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • Handsink equipped with hot/cold running water, liquid hand soap. Paper towel dispenser is broken. Paper towels were on stand-up holder near but were not near the handwashing sink. Handsink also had utensils in it at the time of the inspection. Please ensure paper towels are near the handsink so staff can properly wash and dry hands. Ensure handsink is accessible at all times - do not store items in the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pizza making station - the caulking along the south wall was replaced however the Arborite strip on the face of the countertop is lifting and the wooden surface underneath is exposed. The corners of the counter and caulked areas have a build up of food debris. You will need to remove the Arborite strip, clean the wood area underneath and glue the Arborite piece back into place. The corners and caulking need to be cleaned and sanitized and kept in a clean and sanitary condition at all times. Get a soft plastic scraper to help get into the corners. If there are areas where the caulking is lifted, remove all caulking, clean the area thoroughly and replace with new caulking. Ensure you use caulking that is specific for kitchen applications. Please correct this violation by December 22, 23.