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Canadian Pizza Unlimited

19 - 7400 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled the bottle as sanitizer.-Ensure all spray bottles are labeled correctly to prevent incorrect use of chemical
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap in the dispenser at the handwashing station in the back kitchen and staff washroom. -Ensure there is always handwashing soap at the handwashing station
    • 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?
      • 1) Gaps observed between the side door in the back prep roomInstall weather stripping to prevent entry of pests2) Flies observed in the dishwashing area-Install fly straps away from food production area.-Notify pest control company and follow recommendations
    • 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) Floor tiles are cracked or missing opposite the 3-compartment sink at the middle kitchen.-Repair or replace items to make surface easily cleanable and impervious to moisture2) Light cover is cracked at the ceiling above the food prep area at the back kitchen-Replace light cover to prevent contamination if bulb breaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards missing in the back prep area. Glue residue left on the wallReplace baseboards. Surfaces are to be smooth, and easy to clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had duct/dirt, food debris or grease build up:1) vent hood for the pizza oven2) inside of the microwave at the kitchen3} ceiling at the prep area at the back kitchen.-Clean the indicated areas
  2. Risk Management Inspection

    3 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?
      • 1) Gaps observed between the side door in the back prep roomInstall weather stripping to prevent entry of pests2) Multiple flies observed in the dishwashing area3) Staff was only able to provide pest control records from April 2024.Update: Pest control records for October available.
    • 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) Baseboards missing in the back prep area. Glue residue left on the wallReplace baseboards. Surfaces are to be smooth, and easy to clean2) Floor tiles in the back prep room were cracked or missing3) Cold water for dishwashing sinks was turned off due to a leak in the faucet4) Pallets that bins of dough are placed on in the walk-in cooler were cracked and damaged
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up under cooler door handles
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer available at the back prep area2) Dirty cleaning cloths left on the counter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Car tire stored by hand wash station in the back prep area
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One probe thermometer was not providing an accurate readying. Only other thermometer available was a cooking thermometer Obtain accurate thermometer that is capable of reading temperatures of cold and hot foods
    • 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 being used; however, staff could only provide chlorine test strips. Obtained quat test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap available at the back prep room hand wash stationAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
    • 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?
      • 1) Gaps observed between the side door in the back prep roomInstall weather stripping to prevent entry of pests2) Multiple flies observed in the dishwashing area3) Staff was only able to provide pest control records from April 2024.
    • 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) Baseboards missing in the back prep area. Glue residue left on the wallReplace baseboards. Surfaces are to be smooth, and easy to clean2) Light covers in the back prep area were cracked3) Cold water for dishwashing sinks was turned off due to a leak in the faucet4) Pallets that bins of dough are placed on in the walk-in cooler were cracked and damaged
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust was observed on the fan in the walk-in cooler fan.2) Dust accumulation on the light covers at the back prep area3) Significant dust accumulation on ventilation canopy4) Sauce splatter observed along prep table wallAction required: Clean the fan to prevent dust from falling onto food.