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Canadian Pizza Unlimited

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

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on September 8, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 2 separate inspections, most recently on February 5, 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 2 times across 2 separate inspections, most recently on June 30, 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 September 1, 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 February 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on September 1, 2026. 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?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 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?
      • A gap was observed below the back exit door. **Have the door sweep replaced to prevent the entry of pests.
    • 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 wall beside the dish sink was observed to be in disrepair.**Have the wall repaired to ensure it is smooth, impervious to moisture and cleanable.2. The walk-in cooler was not adequately illuminated.**Have the overall illumination intensity increased to allow for proper sanitation and to prevent the accidental contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The body of the microwave oven requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The shelves in the working cooler.2. The steel tables.3. The staff washroom.
  3. 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.
  4. 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.
  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
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