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Canadian Pizza Unlimited

2022 33 Avenue SW Calgary AB T2T 1Z4 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on September 29, 2026, recorded 6 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on January 28, 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 on September 29, 2026. 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 9 times across 6 separate inspections, most recently on September 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 8 times across 6 separate inspections, most recently on September 29, 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 2 times across 2 separate inspections, most recently on September 6, 2024. 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.

9 inspections

  1. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available at the time of inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen raw chicken wings were being thawed in a sink of warm water. Water measured at 34C.Frozen foods are to be properly thawed under cool running water, or in the fridge overnight.2) Vertical broiler for donair meat was not turned on. Surface temperature of donair measured at 8C. No hot holding available for cooked donair meat. Staff mentioned that donair is left in the vertical broiler at room temperature and does not get cooked until order is placed. Vertical broiler is to be turned on when meat is on the spit. Once donair meat is cooked and has gone through a secondary cook step, meat is to be hot held (60C or above) or cooled and stored at 4C or below
    • 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 towels available at the kitchen 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
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on site did not have food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers were missing in the kitchen area (above prep station)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles in the kitchen area
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Brush used to dust flour off of counter tops has a build up of debris. Clean or discard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of debris on pallet risers and hard to reach areas of the floor under them in walk in cooler. Ensure these areas are cleaned.
  4. Risk Management 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?
      • The back hand wash sink was empty of paper towels. Staff member changed the roll, but paper towels were still not dispensing.Ensure that paper towel dispensers are fully stocked with and dispensing paper towels.
    • 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 staff washroom door opens directly into the food handling area. It is not equipped with a self-closing mechanism and the door was open.Install a self-closing mechanism on the staff washroom door.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared.Food contact surface sanitizer must be prepared and readily available in each food handling area at all times.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The vertical broiler had been turned off, and a donair cone was on the spit.The vertical broiler must remain on at all times when there is meat on the spit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand wash sink was empty of paper towels. Staff member changed the roll, but paper towels were still not dispensing.Ensure that paper towel dispensers are fully stocked with and dispensing paper towels.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Sole staff member working at the time of inspection was not knowledgeable in basic food safety. They did not know what food contact surface sanitizer was or how to prepare it, they did not know proper dishwashing procedures, and they were unaware of donair/shawarma food handling requirements.All food handlers must have at least basic food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape taped to the surface of the food preparation table located on the west side of the kitchen. The duct tape was starting to lift off the table and corn meal had accumulated on the tape.Duct tape is not a cleanable surface. Remove the duct tape.
    • 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 staff washroom door opens directly into the food handling area. It is not equipped with a self-closing mechanism and the door was open.Install a self-closing mechanism on the staff washroom door.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities Quat test strips had expired in December of 2019. Please obtain new Quat test strips to be able to effectively test and verify the concentration of the Quat sanitizer solutions.
    • 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 wash sink for the front service area as well as the hand wash sink located at the entrance to the kitchen were non-functional. Operator stated that the sump pump was not working.Temporarily, wash hands at the three compartment sink. If the hand wash sinks are not repaired by the end of the day September 6, 2024, cease food handling in the front service area.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A grease stained cardboard box was present by the pizza oven and was being used to store pizza pans and pizza paddles.Discard the soiled cardboard box. Ensure that storage containers are smooth, non-absorbent to moisture, easy to clean, and made of materials intended for the purpose.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities Quat test strips had expired in December of 2019. Please obtain new Quat test strips to be able to effectively test and verify the concentration of the Quat sanitizer solutions.
    • 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 wash sink for the front service area as well as the hand wash sink located at the entrance to the kitchen were non-functional. Operator stated that the sump pump was not working.Temporarily, wash hands at the three compartment sink. If the hand wash sinks are not repaired by the end of the day September 6, 2024, cease food handling in the front service area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment had a build-up of food debris and grime:- The table-top can opener- The cooler handles Please clean and sanitize the listed items and add them to a regular cleaning/sanitizing schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The edges of the floors where the floor meets the walls had a build-up of dirt, dust, and food debris. Please clean the indicated area and frequently pull-out equipment and clean behind.
  9. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities Quat test strips had expired in December of 2019. Please obtain new Quat test strips to be able to effectively test and verify the concentration of the Quat sanitizer solutions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment had a build-up of food debris and grime:- The table-top can opener- The cooler handles Please clean and sanitize the listed items and add them to a regular cleaning/sanitizing schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The edges of the floors where the floor meets the walls had a build-up of dirt, dust, and food debris. Please clean the indicated area and frequently pull-out equipment and clean behind.

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