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Canadian Pizza Unlimited

105 - 3600 56 Street Wetaskiwin AB T9A 3T5 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control records were not observed during the inspection.Make sure to send the latest pest control records to PHI.June 3rd, 2026: Violation is still pending.
  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) A visible mold was observed on the multiple dough trays stored in the cooler.Discussed the concerns with staff onsite.Moldy food items were discarded, during the inspection.2) Few unopened condiment bottles, past their best before date were observed in the cooler.Staff mentioned that they are not for public use and will be returned to supplier.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats based sanitizer was used for equipment and surfaces sanitization.The concentration of Quats in spray bottle was measured at 0ppm.Prepared solution was discarded, and new solution was filled in the bottle, Measured and verified at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Following observations were made regarding the storage of food items.1) Flour and sugar were observed in the open/uncovered packaging without clips or proper storage in sealed containers.2) In the kitchen area, non-food items, chemicals, personal use items and food items were observed to be stored on the same shelf without any partition.3)Scoops used for dispensing cheese was stored in a way that handle was in direct contact with the food ingredient.Make sure to take following actions:-Store the flour, sugar or other dry food items in the food grade container with close-fitting lids.-Cease and desist the practice of storing food scoops or bowls in direct contact with food product. Use scoops with handles-Organize the storage shelf in kitchen area, store all the personal use, non-food items and chemicals away from food item.
    • 09. Are chemicals stored and handled in a safe manner?
      • A degreaser was observed in the spray bottle, labelled as sanitizer.Discussed the concerns with staff.Bottle was relabeled by PHI.Make sure that all the chemical bottles are properly labelled to identify the ingredients to avoid any cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Quats based sanitizer used for dishes sanitization was expired.Make sure to use follow the manufacturer instructions for use of sanitizer.Note: Staff mentioned that new order for Quats sanitizer has already been placed.Meanwhile household unscented bleach can be used to sanitize the dishes.An effective sanitizing solution can be made using the following concentrationsof water and household bleach.-14mL (1Tbsp, ½ oz) chlorine (i.e household bleach) in 4.5L (1 imp gallon) of water, or-2mL (½ tsp.) of chlorine (i.e. household bleach in one litre of water.
    • 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?
      • Pest control records were not observed during the inspection.Make sure to send the latest pest control records to PHI.
    • 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?
      • Valid food handling permit was not posted on public display at the start of inspection. Staff printed out the FHP and posted it on public display.Violation was corrected during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    1 infraction

    • 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 operator was unable to provide documentation indicating the most recent servicing for the exhaust hood system. Please make sure that the exhaust hood system is up to date with its servicing and provide the necessary documentation.