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Canadian Pizza Unlimited

2 - 4526 49 Avenue Olds AB T4H 1A4 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on October 13, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 18, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 March 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on August 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 18, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A few boxes of raw meat that had been stored in the cooler since the previous month (the boxes were dated) were observed.The operator discarded all the raw meat items stored in the cooler since the previous month upon PHI's request.Review the storage dates and condition of all raw meat. Discard any meat that is spoiled, expired, or otherwise unfit for consumption. Ensure raw meat is properly date-marked and used or disposed of within an appropriate timeframe, while maintaining proper refrigeration temperatures.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared by the operator for sanitizing food contact surfaces.The operator prepared a 100 ppm chlorine sanitizer solution upon PHI's request.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packets of sliced ham were stored on the top shelf, with cooked gravy stored in a bowl directly below. Juices from a packet of sliced ham were observed dripping onto the cooked gravy, creating a risk of cross-contamination.The operator discarded the cooked gravy and kept all ready-to-eat food items on the top shelf upon PHI's request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted.Ensure a recent valid food handling permit is posted for public view.
    • 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 leak was observed from the hot water valve below the handwashing sink.Ensure the hot water valve is repaired to prevent further leakage and maintain the handwashing sink in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large dough maker and Flour storage boxes in the food preparation area were observed to be in an unsanitary condition, with visible food residue and buildup on the equipment.Ensure the dough maker and all storage boxes are thoroughly cleaned and sanitized after use and maintained in a sanitary condition at all times.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection by preparing a new pail of Sanitizer. Chlorine Sanitizer measured to have a concentration of 150 ppm at the time of Inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A Storage Container of Corn Flour was being stored uncovered in the Kitchen at the time of Inspection.Ensure that all Food is being stored covered at all times in order to prevent potential contamination of said Food or attraction of Pests. This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A Bottle of Caesar Dressing was out at room temperature in the Kitchen at the time of Inspection.Ensure that all High Risk Foods are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers and Freezers were measured to be within required safe ranges at the time of Inspection.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • A Food Safety Course had not been completed at the time of Inspection.Ensure that a Food Safety Course is completed in order to facilitate safe food handling practices at the Facility.

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