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Canadian Pizza Unlimited

1121 - 9650 Harvest Hills Boulevard NW Calgary AB T3K 0B3 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of frozen cooked chicken pieces was observed thawing on top of the pizza oven. This method allows the outer layers to reach temperatures where harmful bacteria can grow, while the inside may still be frozen, increasing the risk of bacterial contamination and foodborne illness.Please thaw food by leaving them in the cooler overnight, under running cold water, in the microwave if the item is being processed right away, or during the cooking process. The operator was instructed to transfer the chicken into the walk-in cooler.
  2. Risk Management 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 three-compartment dishwashing sink was observed to be leaking from the drainpipes.Please repair the drainpipes to ensure that it is no longer leaking.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms. Alternatively, if using a sanitizer spray bottle, the cloths must be used once and then properly laundered. The operator promptly discarded the used cleaning cloths.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labeled to indicate its contents. Unlabeled chemical spray bottles could create confusion between employees and lead to the mishandling of chemicals. Two bottles labeled as sanitizer were observed to contain water instead of the appropriate sanitizing solution.The operator promptly labeled the spray bottles as "water" to indicate its contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One out of three drain plugs was unavailable. All three drain plugs are required to properly wash and sanitize dishes using the three-compartment sink method.Please obtain one more drain plug to ensure that the three-compartment dishwashing method can be properly followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were observed to be expired affecting the accuracy of the testing equipment.Please obtain quat sanitizer test strips within their expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The dispenser at the handwash sink located in the kitchen was inoperable and not dispensing liquid hand soap.The operator promptly repaired the dispenser, ensuring it properly dispenses liquid hand soap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser/paper towels were available at the handwash sink located in the staff washroom.Please ensure a paper towel dispenser is installed and fully stocked.
    • 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 three-compartment dishwashing sink was observed to be leaking from the drainpipes.Please repair the drainpipes to ensure that it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The table mounted can opener was observed to be unclean and had build-up of food debris.The operator promptly cleaned and sanitize the can opener.2) The strainer used to sift flour was found to be in disrepair, with loose metal pieces that could pose a risk of physical contamination.The operator promptly discarded the strainer.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The spray bottle was also not working/not spraying. The old spray bottle and solution were discarded, and new spray bottle and solution was obtained. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the prep table cooler, was measured at 8-9°C. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. The thermostat valve was noted being set at minimum setting. During the inspection, the unit was adjusted to maximum setting to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sponge and dishwashing liquid were noted on the handwashing station. The inspector informed the staff that the handwashing station/sink cannot be used for other purposes besides handwashing. The sponge and dishwashing liquid were removed during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A portable ventilation fan was being used inside the prep table cooler. The inspector instructed the operator to remove the fan. The fans were removed during the inspection.