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Canadian Pizza Unlimited

110 - 2971 136 Avenue NW Calgary AB T3P 1N7 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on October 7, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 6 separate inspections, most recently on October 7, 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 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 5 times across 5 separate inspections, most recently on November 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on April 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 11 times across 6 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on November 28, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Monitoring Inspection

    2 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?
      • Repeat violations cited on October 7, 2026:Pest control record was not available.Pest control checklist was provided.Maintain monthly pest control records.Repeat violation cited on November 28, 2025:Pest control traps were in place; however, pest control records were not available. The operator was provided link to the AHS pest control checklist.Maintain monthly pest control records.Previous violation:No pest control in place. Provide monitoring traps and check and record traps once a month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on October 7, 2026:1. Grease deposits and other residues were noted on the ventilation canopy filters and hood system.2. Debris build-up was noted on the wall by the ventilation canopyClean the indicated areas:Repeat violations cited on November 28, 2025:1. Black debris buildup was noted underneath the pop crates station at the front service area.2. Grease deposits and other residues buildup was noted on the ventilation canopy filters and hood system.3. Grease deposit and other residues buildup was noted underneath and behind the ventilation canopy.4. Debris buildup was noted in hard to reach areas in the facility.Previous violations:1) Flour dust build-up on the chicken breading station. Grease on the walls by the chicken station.2) Dust and grease build-up on the underneath fryers and tables.1 to 2) Clean these areas.
  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was wearing a dirty apron.The food handler was instructed to change their apron.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit measured 55°C. Hawaiin Pizza internal temperature was measured at 53°C. All in meat pizza was measured at 55°C.Chicken measured 57°C and 61°C respectively.The hot holding unit temperature was adjusted and measured 63°C.Store perishable food in the hot holding unit at 60°C or above.
    • 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?
      • Repeat violation cited on November 28, 2025:Pest control traps were in place; however, pest control records were not available. The operator was provided link to the AHS pest control checklist.Maintain monthly pest control records.Previous violation:No pest control in place. Provide monitoring traps and check and record traps once a month.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Repeat violation cited on November 28, 2025:The staff washroom was cluttered with items. Declutter the staff washroom.Ensure items associated with food handling are not stored in the staff washroom.Previous violation:Staff washroom had miscellaneous large food equipment stored inside. Remove unused equipment from premise to allow for ease of cleaning of facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on November 28, 2025:1. Black debris buildup was noted underneath the pop crates station at the front service area.2. Grease deposits and other residues buildup was noted on the ventilation canopy filters and hood system.3. Grease deposit and other residues buildup was noted underneath and behind the ventilation canopy.4. Debris buildup was noted in hard to reach areas in the facility.Previous violations:1) Flour dust build-up on the chicken breading station. Grease on the walls by the chicken station.2) Dust and grease build-up on the underneath fryers and tables.1 to 2) Clean these areas.
  3. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the hot holding,Hawaiin Pizza internal temperature was measured at 51.3 degrees CAll in meat pizza was measured at 55 degrees C.*Hawaiin pizza was discarded, and the meat pizza was reheated.-Ensure that the hot holding unit is turned on first before putting food inside the hot holding unit and the temperature is at least 60 degrees C /140 degrees F or higher.-Ensure that the perishable food is stored in hot holding at 60 degrees C or higher.October 8, 2024. inspection:Fried chicken was measured at 45.9 degrees C. and pizza was measured at 49 degrees C in the hot holding unit. Discarded the chicken and pizza.Store all hot perishable food at 60 degrees C or higher.Previous inspection:Pizza in the hot holding unit was measured at 52 degrees C. Store all hot perishable food at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing was being followed.The utensils were being dipped in the sanitizer and then was rinsed with water.-Ensure that proper manual dishwashing is followed in the facility.-Wash with soap/detergent and water in first sink, rinse with water in the second sink and sanitize by completely submerging the utensils in the sanitizing solution for at least 2 minutes in the third sink. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired.-Purchase valid new test strips.
    • 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?
      • No pest control in place. Provide monitoring traps and check and record traps once a month.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff washroom had miscellaneous large food equipment stored inside. Remove unused equipment from premise to allow for ease of cleaning of facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper was placed at the hot holding unit door to stop the vibration. Staff touches the paper each time, she/he grabs food. Can't use the paper on the hot holding unit door.Fix the hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on kitchen floor hard to reach areas. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Flour dust build-up on the chicken breading station. Grease on the walls by the chicken station.2) Dust and grease build-up on the underneath fryers and tables.1 to 2) Clean these areas.
  4. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 8, 2024. inspection:Fried chicken was measured at 45.9 degrees C. and pizza was measured at 49 degrees C in the hot holding unit. Discarded the chicken and pizza.Store all hot perishable food at 60 degrees C or higher.Previous inspection:Pizza in the hot holding unit was measured at 52 degrees C. Store all hot perishable food at 60 degrees C or higher.
    • 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?
      • No pest control in place. Provide monitoring traps and check and record traps once a month.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff washroom had miscellaneous large food equipment stored inside. Remove unused equipment from premise to allow for ease of cleaning of facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper was placed at the hot holding unit door to stop the vibration. Staff touches the paper each time, she/he grabs food. Can't use the paper on the hot holding unit door.Fix the hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on kitchen floor hard to reach areas. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Flour dust build-up on the chicken breading station. Grease on the walls by the chicken station.2) Dust and grease build-up on the underneath fryers and tables.1 to 2) Clean these areas.
  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cloths from previous day were left on counters and equipment. Ensure end of day procedures for cleaning include laundering or setting aside soiled cloths for laudering from food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sept 06- did not observe the following items as business was not open yet and no food handling was occurring1) Several bags of Donair meats and pepperoni were being thawed at room temperature since this morning. Donair meats were measured between 14.8 to 15.0 degrees C. and pepperoni was measured at 15.8 degrees C. Discarded the Donair meats and pepperoni.Thaw in cooler overnight, under cold running water or in a microwave. 2) Pizza in the hot holding unit was measured at 52 degrees C. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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?
      • No pest control in place. Provide monitoring traps and check and record traps once a month.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff washroom had miscellaneous large food equipment stored inside. Remove unused equipment from premise to allow for ease of cleaning of facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the canopy filters. 2) Grime build-up on kitchen floor hard to reach areas. 1 to 2) clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Flour dust build-up on the chicken breading station.2) Dust and grease build-up on the canopy and filters and pizza oven. 3) Dust and grease build-up on the underneath fryers and tables.1 to 3) Clean these areas.
  6. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen staff have no hair control.Provide hair control for al kitchen staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Garbage bag was used to cover pizza dough. Use food grade material to cover food.2) Dough container was placed on top of the garbage can. Do not use the garbage can as a table to hold food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several bags of Donair meats and pepperoni were being thawed at room temperature since this morning. Donair meats were measured between 14.8 to 15.0 degrees C. and pepperoni was measured at 15.8 degrees C. Discarded the Donair meats and pepperoni.Thaw in cooler overnight, under cold running water or in a microwave. 2) Pizza in the hot holding unit was measured at 52 degrees C. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 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?
      • No pest control in place. Provide monitoring traps and check and record traps once a month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three compartment sink tap was leaking. Fix the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the canopy filters. 2) Grime build-up on kitchen floor hard to reach areas. 1 to 2) clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Flour dust build-up on the chicken breading station.2) Dust and grease build-up on the canopy and filters and pizza oven. 3) Dust and grease build-up on the underneath fryers and tables.1 to 3) Clean these areas.

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