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Canadian Pizza Unlimited

2 - 10015 Oakfield Drive SW Calgary AB T2V 1S9 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on September 8, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 5 separate inspections, most recently on September 8, 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 3 times across 2 separate inspections, most recently on January 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 24, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 5 separate inspections, most recently on September 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on June 20, 2024. 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.

5 inspections

  1. Risk Management Inspection

    2 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?
      • "Reoccuring" No pest control records were maintained.(Repeat violations from previous inspection)Requirement: Maintain adequate pest control records on monthly basis.September 8, 2026 updateRecent pest control checklists were requested. However, the operator was only able to provide the checklist for May. It was explained that pest control checklist should be completed at least once per month and maintained the records on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of one chest freezer was damaged exposing insulation and duct tape was used to repair it.(Repeat violation from previous inspection)Requirement:- Repair/Replace chest freezer lid. Do not use duct tape to repair surfaces and equipment.- Operator stated that this freezer will be removed from the facility as he already bought two more chest freezers.September 8, 2026 update:The lid of the chest freezer remains broken. It was discussed that this issue has been outstanding since 2023. The operator indicated that the unit will be repaired within two months. If a replacement part cannot be obtained, the entire freezer will be replaced.
  2. Monitoring 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?
      • The back delivery door had a screen with holes, and it was loose and coming out at the bottom. Please repair.Mice droppings were observed at two places:Behind the dough mixer machine. On the floor of the staff washroom.Safe disposal and proper cleanup discussed with operator. The operator was advised to hire a pest control professional, obtain service, consult with them, and take all necessary corrective actions to control and eliminate pests.
    • 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?
      • "Reoccuring" No pest control records were maintained.(Repeat violations from previous inspection)Requirement: Maintain adequate pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of one chest freezer was damaged exposing insulation and duct tape was used to repair it.(Repeat violation from previous inspection)Requirement:- Repair/Replace chest freezer lid. Do not use duct tape to repair surfaces and equipment.- Operator stated that this freezer will be removed from the facility as he already bought two more chest freezers.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable foods stored in inserts of pizza prep cooler were: pepperoni 9.1 c sliced pineapple at 8.5C, other meats at 7.3 cand 7.8CRequirement:- Adjust the temperature of the cooler to maintain temperature of perishable foods at 4C or less.- Keep the lids on when not in use to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in pizza prep cooler.Requirement:Provide thermometer in this cooler.
    • 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 records were maintained.(Repeat violations from previous inspection)Requirement: Maintain adequate pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of one chest freezer was damaged exposing insulation and duct tape was used to repair it.(Repeat violation from previous inspection)Requirement:- Repair/Replace chest freezer lid. Do not use duct tape to repair surfaces and equipment.- Operator stated that this freezer will be removed from the facility as he already bought two more chest freezers.
  4. 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?
      • No pest control records were maintained.(Repeat violations from previous inspection)Requirement: Maintain adequate pest control records on monthly basis.
    • 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) One ceiling panel was missing in back prep area.b) Baseboard was missing on one wall in front area.Requirement:a) Provide ceiling panel in place.b) Provide baseboard on the wall in front area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of one chest freezer was damaged exposing insulation and duct tape was used to repair it.(Repeat violation from previous inspection)Requirement:- Repair/Replace chest freezer lid. Do not use duct tape to repair surfaces and equipment.- Operator stated that this freezer will be removed from the facility as he already bought two more chest freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling in back prep area was stained and dirty.(Repeat violation from previous inspection)Requirement: Clean and paint the ceiling in back prep area.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bins of chopped mushrooms were kept uncovered in walk in cooler.Requirement:Keep food covered during storage to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of perishable foods stored in inserts of pizza prep cooler were: pepperoni at 7.4C, beef at 7.7C, ham at 7.7.Requirement:Ensure that perishable under refrigeration are stored at 4C or less. - Keep lid down when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was made in one of the dish washing sinks for utensils.Requirement:Provide sanitizer solution in one of the dish washing sinks for utensils.
    • 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 records were maintained.(Repeat violations from previous inspection)Requirement: Maintain adequate pest control records
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of chest freezer was damaged exposing insulation and duct tape was used to repair it.Requirement: Repair/Replace chest freezer lid. Do not use duct tape to repair surfaces and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling in back prep area was stained and dirty.Requirement: Clean the ceiling in back prep area.

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