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Canadian Pizza Unlimited

143 - 555 11 Avenue SW Calgary AB T2R 1P6 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on October 13, 2026, recorded 8 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 3 separate inspections, most recently on October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 13, 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 once on December 17, 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 9 times across 5 separate inspections, most recently on October 13, 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?

  • 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 4 times across 3 separate inspections, most recently on October 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats in spray bottle >500 ppm.-Ensure quats is used between 200-400 ppm or as per manufacturer's instructions. When tested from the dispenser, it appeared to supply an appropriate amount of chemical for a 1L bottle
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mixer wire whip attachment had string used to hold some of the wires together. The string was dirty, uncleanable, and had debris under it when the operator cut it off.-Ensure all equipment used for food preparation is cleanable
    • 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 did not have an expiry date but did not appear to respond correctly to the application of the chemical.-Obtain new 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?
      • Exterior back door has a gap beneath.-Seal the gap to prevent pest entry
    • 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 wire rack shelving in the prep cooler is starting to rust. - Please resurface the current shelving or replace such that it is rust free, smooth, cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tabletop can opener and housing are caked in debris.-Thoroughly clean the can opener after every use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Service area fridge with glass doors - door track has an accumulation of debris.Left garbage can in public area cabinet - outside of the garbage container and the enclosure have an accumulation of debris.Hard-to-reach edges of the flooring in the prep area have an accumulation of debris (e.g. beneath the 2-comp sink, beside the floor mixer).-Clean
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Right garbage container in public area cabinet was constructed of cardboard.-Replace the container
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at 500 ppm.- Staff member diluted the sanitizer solution to 200 ppm. Sanitizer solution must be tested after, to accurate measure the proper concentration.
    • 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 were available during the inspection.- Ensure that the pest control reports are always available and maintained in the facility.
    • 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 wire rack shelving in the prep cooler is starting to rust. - Please resurface the current shelving or replace such that it is rust free, smooth, cleanable, and impervious to moisture.Raw wood was observed in the walk in cooler. It was being used as an elevated surface. - Ensure to finish raw wood by paint and sealing the raw wood or remove the raw wood from the fridge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The tabletop can opener and the stand mixer had a buildup of grime and food debris on them. Please clean and sanitize both of these items and add them to a regular cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer (located at middle storage area) lid was broken.- Ensure to repair or replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling air vents had a build-up of dust around them. Please clean.
  3. 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 wire rack shelving in the walk-in cooler is starting to rust. Please resurface the current shelving or replace such that it is rust free, smooth, cleanable, and impervious to moisture.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat-based surface sanitizer was tested and had a concentration of 400ppm which is too strong. The Quat-based sanitizer is to be mixed to a concentration on 200ppm to be food safe.The solution was diluted at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler inserts were overfilled at the time of the inspection. The inserts should only be filled to the fill line to ensure the food is kept at 4C or below. Food stored above the fill line cannot be properly cooled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not stocked with paper towel at the time of the inspection.The paper towel was re-stocked by staff at the time of the inspection. Please ensure the hand sink is always stocked with paper towel, liquid hand soap, and hot/cold running water to facilitate proper hand washing by food handlers.
    • 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 few mouse droppings were observed on the floor in the back storage room behind and between the chest freezers. Please safely clean up the droppings and sanitize the affected areas. Please monitor for further pest activity.
    • 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 caulking around the hand washing sink and the two-compartment sink was deteriorating and harbouring dirt and grime. Please remove the old caulking and replace.
    • 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 wire rack shelving in the walk-in cooler is starting to rust. Please resurface the current shelving or replace such that it is rust free, smooth, cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The tabletop can opener and the stand mixer had a buildup of grime and food debris on them. Please clean and sanitize both of these items and add them to a regular cleaning schedule. The stand mixer also had duct tape on the top of it. Remove the duct tape as it is not a cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling air vents had a build-up of dust around them. Please clean.
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was out of paper towels. Paper towels were replaced during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some baseboards are missing and some baseboards are not impervious to moisture. Please replace.

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