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Canadian Pizza Unlimited

107 - 320 West Creek Drive Chestermere AB T1X 0P7 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on August 19, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on August 19, 2025. 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 once on August 19, 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 January 20, 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?

  • 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 4 times across 2 separate inspections, most recently on August 19, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle measured less than 50ppm chlorine. Ensure sanitizer is mixed to 100ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ingredients at top of prep cooler measured 8-12 degrees Celsius. Prep cooler lid was closed during inspection and temperature decreased. Ensure lid is closed when not prepping so that high risk foods remain 4 degrees Celsius or lower.
    • 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. Carpet was used to line shelves where pizza pans were stored under dough making counter. Remove carpet. All surfaces must be smooth, non-porous and easy to clean. 2. Laminate counter piece was coming off and had been repaired using duct tape. Remove duct tape and repair counter top so that it is smooth, non-porous and easy to clean.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not properly sanitizing dishes. Ensure dishes are submerged in sanitizing solution such as 100ppm chlorine for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towel at hand sink by walk in cooler. Restock soap and paper towel.
    • 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 weatherstripping on back door was in disrepair and there was a gap visible below door. Repair weatherstripping to prevent pest entry.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bin of shredded cheese was found in the office. The operator corrected this during the inspection and placed the bin of cheese in the walk-in cooler.
    • 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 baseboard in the pizza cutting area was coming off of the wall. Please repair the baseboard so that it is easy to clean and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mats made of an absorbent and hard to clean fabric are being used in the facility in the pizza dough prep area. Please remove these mats and replace with rubber, non-absorbent mats that are easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza slicer was found with a buildup of food debris. The operator was asked how often the slicer gets cleaned and sanitized and the operator stated that this happens once at the end of the day. Please ensure that utensils and equipment are cleaned and sanitized every 2-4 hours to reduce the risk of bacteria growth and cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas in the facility were found to have a buildup of food and debris. Please clean the following areas: 1. Walk in cooler floors including between the shelving units and in hard-to-reach corners and spaces. 2. Shelving in the walk-in cooler. Even though the facility uses rubber mats on the shelves, all of the shelving had a buildup of food debris and should be cleaned.

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