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Canadian Pizza Unlimited

105 - 4804 50 Street Innisfail AB T4G 1C2 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on July 27, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 May 21, 2026. 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 3 times across 3 separate inspections, most recently on May 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 21, 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?

  • 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 once on November 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 22, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe training certificate posted for Justin is the Basic Course which is not an approved food safe course.A web link was emailed to Justin to see the list of approved courses.Justin stated that he will complete one of the approved courses asap.Correct by July 29 2026.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer spray bottles or clean-in-place buckets were available.The operator prepared a spray bottle, which was measured at 200 ppm chlorine (bleach).Please ensure sanitizer is prepared at the beginning of the day and is always available during food handling operations to enable effective cleaning and sanitizing procedures when required.
    • 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 wide open during the inspection. The operator reported this was being done to help cool the facility.A screen door was present but left open. The screen door would not close fully to the frame, as a door sensor had been installed in the frame. The screen material was also ripped and had visible holes.Please ensure the ripped screen material is repaired or replaced, and that the sensor is relocated to the middle portion of the frame so both the screen door and exterior door can close effectively.Once repaired, please ensure the back door is either kept closed, or at minimum that the screen door remains closed. The door should not be routinely left completely open during operations, to ensure pests are prevented from entering the facility.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza warmer in the front service area was not maintaining adequate temperatures. Food under storage measured at 50 degrees C.**Please have the hot holding equipment adjusted/repaired/replaced to ensure it can keep food items under storage at 60 degrees C or above.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach is being used as sanitizer.**Please ensure only bleach with no additives is used as sanitizer for food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza warmer in the front service area was not maintaining adequate temperatures. Food under storage measured at 50 degrees C.**Please have the hot holding equipment adjusted/repaired/replaced to ensure it can keep food items under storage at 60 degrees C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedure reviewed with the staff on duty was inadequate. Dishes are not being sanitized.**Please ensure dishes are washed, rinsed, immersed in an approved sanitizer for at least 2 minutes and then set to air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink faucet was observed to be in disrepair and was being held with duct tape.**Please have the faucet repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Areas of the lids of the prep cooler were being held with tape.**Please have the lids repaired to ensure the surfaces are smooth and cleanable.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles around the fume canopy require cleaning.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no mixed sanitizer available for use at time of the inspection. The contents in the spray bottle measured at 0ppm of chlorine.**Ensure to have an approved sanitizer mixed to the required concentration available for use at all times.-The operator had bleach concentrate available on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as jackets, caps and scarves were observed on a shelf holding food and utensils.**Ensure to designate an area for the storage of personal items that is separate from food prep areas, and areas for storage of food and utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several unlabeled spray bottles holding chemicals were observed in the kitchen. The staff on duty was unable to identify the contents of the bottles.**Please ensure all containers holding chemicals are adequately labeled to identify their contents.
    • 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?
      • An expired permit was posted on site.**Ensure a valid permit is posted on site at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles around the fume canopy require cleaning.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Cold pizza sauce was held on the counter top in a large container. Only keep a small container of pizza sauce on the counter top. The bulk container should be maintained under refrigeration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk bins for sugar and salt. Scoops should not be left inside bulk food bins. Provide a container or hook to store food scoops.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The slice pizza hot cabinet was measured at 54C. Hot foods must be maintained at 60C or above. The temperature was adjusted up during the inspection.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    4 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Food handlers only had the online Food Safe course. A Food Safe course recognized by Alberta Health Services is required.The Food Safe courses recognized by AHS can be found here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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. The floor in the back area was dirty around the edges and sides. Ensure the floor is properly cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The lid of a chest freezer was damaged and falling apart inside the freezer. Repair or replace the chest freezer.2. The wire storage shelving around the 3-compartment sink was dirty. Ensure the storage shelving is cleaned regularly.3. Several bulk bins and lids were cracked and damaged. Replace the cracked and damaged bulk bin containers and/or lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was no written sanitation plan. Create a written sanitation plan.

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