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Canadian Pizza Unlimited

112 50 Avenue W Claresholm AB T0L 0T0 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on March 10, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 across 3 separate inspections, most recently on February 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14 times across 6 separate inspections, most recently on March 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 4 separate inspections, most recently on March 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 4 separate inspections, most recently on March 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was stored inside the food container with the handle in contact with the product**Ensure that the scoops are stored in such a manner that the handles do not come in contact with food.***Corrected during the inspection2. Pop and drinks were stored directly under the paper towel dispenser near a handwashing sink. Ensure that beverage items must be stored in a manner that protects them from contamination.**Please relocate beverages to a clean, dry storage area away from handwashing stations and potential splash zones
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the main storage area had a damaged interior with exposed insulation, posing a contamination risk to stored food.Seal or otherwise cover internal exposed insulation. Repair or replace freezer as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-The conveyor belt pizza oven-The wall behind the dough preparation table - CORRECTED 3/10/2026-The pipe along the kitchen wall acting as a knife storage rail - CORRECTED 3/10/2026
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- Wall above the handwashing sink- Walls and ceiling at the front counter- Ceiling above the middle prep table- Wall above the dough prep table - CORRECTED 3/10/2026- Inside of the prep coolers - CORRECTED 3/10/2026- Walk-in cooler floors under the shelves and crates - CORRECTED 3/10/2026- Ventilation canopy above the pizza over - CORRECTED 3/10/2026- Remove cardboard and oil buckets around the furnace room - CORRECTED 3/10/2026**Please clean
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was stored inside the food container with the handle in contact with the product**Ensure that the scoops are stored in such a manner that the handles do not come in contact with food.***Corrected during the inspection2. Pop and drinks were stored directly under the paper towel dispenser near a handwashing sink. Ensure that beverage items must be stored in a manner that protects them from contamination.**Please relocate beverages to a clean, dry storage area away from handwashing stations and potential splash zones
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The required washing and sanitizing procedures were not being consistently followed, as confirmed during the discussion with the operator. Proper washing and sanitizing are essential to prevent cross‑contamination, reduce microbial load, and ensure equipment remain safe for use. Corrected during the inspection by demonstrating the correct washing and sanitizing steps, emphasizing contact times, concentrations, and sequence of steps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was found being used to secure prep table to the wall, which is not an approved material or method for equipment installation or repair. Because duct tape is not food‑grade, durable, or sanitary, and cannot be effectively cleaned, it can deteriorate, peel, and collect dirt or debris, creating potential bacterial harborage sites and contamination risks. **Please remove all duct tape from the back of the prep table and surrounding areas, and ensure the table is properly secured using approved hardware and food‑safe materials
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile underneath the pizza oven was loose, creating a surface that would not be smooth nor easily cleanable. Repair floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the main storage area had a damaged interior with exposed insulation, posing a contamination risk to stored food.Seal or otherwise cover internal exposed insulation. Repair or replace freezer as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- Wall above the handwashing sink- Wall above the dough prep table- Walls and ceiling at the front counter- Inside of the prep coolers- Walk-in cooler floors under the shelves and crests- Ceiling above the middle prep table- Ventilation canopy above the pizza over- Remove cardboard and oil buckets around the furnace room**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-The conveyor belt pizza oven-The wall behind the dough preparation table-The pipe along the kitchen wall acting as a knife storage rail
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers used for food storage were noted as being damaged and repaired with duct tape. This makes the containers difficult to properly clean and presents a physical contamination risk.Replace damaged containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile underneath the pizza oven was loose, creating a surface that would not be smooth nor easily cleanable. Repair floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener had significant food resides buildup.Clean indicated equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the main storage area had a damaged interior with exposed insulation, posing a contamination risk to stored food.Seal or otherwise cover internal exposed insulation. Repair or replace freezer as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-The conveyor belt pizza oven-The wall behind the dough preparation table-The pipe along the kitchen wall acting as a knife storage rail
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers used for food storage were noted as being damaged and repaired with duct tape. This makes the containers difficult to properly clean and presents a physical contamination risk.Replace damaged containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An accurate probe or infrared thermometer was not available to confirm cooking temperatures. Acquire a suitable thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile underneath the pizza oven was loose, creating a surface that would not be smooth nor easily cleanable. Repair floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mixer wall damaged and paint chipping.- Repair and paint.*Violation previously cited
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the main storage area had a damaged interior with exposed insulation, posing a contamination risk to stored food.Seal or otherwise cover internal exposed insulation. Repair or replace freezer as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener had significant food resides buildup.Several baking pans and racks were being stored in lower storage shelves in an unclean state. Clean indicated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The publicly-accessible washroom was missing paper towel at the time of inspection. Paper towel was replaced during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-The shelving behind the prep table-The conveyor belt pizza oven-The wall behind the dough preparation table-The pipe along the kitchen wall acting as a knife storage rail
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer spray bottle / cloth sanitizer bucket made up on site for use. - to be 100-200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mixer wall damaged and paint chipping.- Repair and paint.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer spray bottle / cloth sanitizer bucket made up on site for use. - to be 100-200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No digital probe thermometer could be found by staff on site.- To be maintained on site for use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mixer wall damaged and paint chipping.- Repair and paint.

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