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Canadian Pizza Unlimited

104F - 2525 36 Street NE Calgary AB T1Y 5T4 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on October 19, 2026, found no infractions.

4 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 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 3 times on September 29, 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 September 29, 2026. 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?

  • 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 4 times on September 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on September 29, 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?

  • 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 September 29, 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

    0 infractions

  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handlers were observed wiping their hands on yellow towels that were also being used to wipe food-contact and counter surfaces. Towels used for hand drying must not be used for cleaning or wiping surfaces. Appropriate hand-drying supplies must be provided, and cleaning cloths must be designated for their intended purpose.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket or spray bottles containing an appropriate surface sanitizer were observed for cleaning and sanitizing food-contact surfaces. Food-contact surfaces must be properly cleaned and sanitized between different tasks and as often as necessary to maintain sanitary conditions.The operator was advised to ensure that the sanitizer used at the facility is approved for use on food-contact surfaces. Regular household bleach may be used, provided it is not laundry bleach and is properly diluted with water.For a 100 ppm chlorine solution using 5% bleach:o ½ teaspoon of bleach per litre of water, oro 1 tablespoon of bleach per gallon of water.At the time of inspection, the operator had a rinse-required sanitizer available and was advised to use it temporarily. The operator was instructed to obtain a no-rinse sanitizer or regular bleach for continued use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A cooking stove being used for food preparation was observed positioned on the dishwashing sink. The stove must be removed from the dishwashing sink area. Cooking activities must not be conducted on or over the dishwashing sink. Appropriate exhaust/ventilation is also required above cooking equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were observed stored directly on the floor, including flour bags, bags of onions, cases of beverages, and sauce packets. All food items must be stored off the floor to prevent contamination. This requirement applies to both packaged and unpackaged food products.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Employees were observed not following the proper sanitizing procedure during manual dishwashing. The Public Health Inspector demonstrated and reviewed the proper dishwashing procedure with the employee. The operator was advised to ensure that all employees consistently follow the required three-compartment sink method: scrape → wash → rinse → sanitize → air dry.Please review the attached document, “Two Sink Dishwashing Methods,” for additional information and guidance.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was obstructed by cases of water and storage box. Handwashing stations must remain accessible and unobstructed at all times to allow employees to wash their hands promptly and properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing station was not equipped with hand soap. The operator was advised to ensure that all handwashing stations are continuously supplied with liquid hand soap and are readily accessible for use.
    • 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 operator was requested to show the pest control records but was unable to show them at the time of inspection. The operator was instructed to email a copy of the pest control records to the Public Health Inspector.
    • 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 Food Handling Permit contains the following condition: “No deep frying or extensive grease-producing cooking.”During the inspection, an oil deep fryer was observed at the facility and was being used for frying. Based on the conditions of the Food Handling Permit, deep frying is not permitted at this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • During the inspection, an oil deep fryer was observed at the facility and was being used for frying. Based on the conditions of the Food Handling Permit, deep frying is not permitted at this facility. Appropriate exhaust/ventilation is also required above cooking equipment.The operator was instructed not to use the deep fryer until further notice from the Fire Department and until clearance has been obtained regarding the appropriate exhaust/ventilation system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust accumulation was observed on the oven rack. The operator was advised to thoroughly clean the oven rack and maintain the oven and associated equipment in a clean and sanitary condition.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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