Skip to content
Loading map…

Canadian Pizza Unlimited

204 High Country Drive High River AB T1V 0J4 · Food - General

8 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Chlorine sanitizer spray bottle measured greater than 1000 ppm. - The operator remade the chlorine sanitizer and tested 100 ppm during the inspection. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 12/9. There was a fly sticky trap hanging above a food storage area. Fly sticky traps should be hung away from food storage to prevent contamination. The fly sticky trap was removed at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 12/9. There was cut vegetables stored directly on the shelves of the walk-in cooler. All food must be stored in containers. All foods moved to containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 12/09/25. Thorough cleaning of kitchen required. 10/23/24. Cleaning of the walls and floors around the dishwashing pit and handwashing sinks needs to be compelted.
  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a container of samosa sauce that appeared to be old. The samosa sauce was discarded at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 10/23. 1) Lid replaced but the new lid broke. Still in the process of replacing. 2) Hinges for deep freezer repaired. 1) Plans in place to find a new cover for the front prep cooler. 2) The hinges of the deep freezer were in disrepair. Please repair/replace hinges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/23. Cleaning of the walls and floors around the dishwashing pit and handwashing sinks needs to be compelted.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Plans in place to find a new cover for the front prep cooler. 2) The hinges of the deep freezer were in disrepair. Please repair/replace hinges.
  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was a chemical bottle containing degreaser that was not labelled with contents. Ensure all chemical bottles are labelled to ensure safe use. Chemical bottle was labelled at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink by the prep cooler did not have paper towel. Ensure all handwashing sinks are supplied with soap and paper towel. Paper towel was placed in dispenser at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Plans in place to find a new cover for the front prep cooler. 2) The hinges of the deep freezer were in disrepair. Please repair/replace hinges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The back wall of the walk-in cooler- The shelving unit with canned tomato sauce
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 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?
      • Improper donair handling procedures were exhibited. - Cones are being partially cooked on rotating spit and then being placed in the prep cooler- Operator stated that leftover cones at the end of the night are not being fully cooked or discarded **All donair cones must be continuously cooked throughout the day on the rotating spit. The cone cannot be taken off the spit and placed in the cooler to stop cooking. Leftover cones:1. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. Secondary cook step is required to ensure that meat is cooked to 74C. Cool and store the sliced meat in a cooler or freezerb. fully cook the remaining cone to an internal temperature of 74C on the vertical broiler or by any means is available (oven, broiler, grill, microwave). Check internal temperature of the meat with a probe thermometer. Slice the cooked product before cooling and then store in a cooler or freezer3. discard all remaining partially cooked meat.Ensure all staff review the following document and are trained in proper handling of donair meat:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen chicken that was thawing in the walk-in cooler overnight. This was pulled out to thaw faster at room temperature. This is an unsafe thawing technique. Safe thawing techniques include:1. In the refrigerator2. Under cold running water3. In the microwave4. Cook from frozenThe chicken was placed under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the handwashing sink next to the prep cooler. Ensure all handwashing sinks are equipped with soap, paper towel, and hot/cold water.
    • 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?
      • Food Handling Permit was not displayed. Display permit in a spot easily visible for customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Violation (Outstanding): The following equipment require cleaning:- The coolers both inside and outside as they have a build-up of food debris and grime in and on them. - Cooler handles Please clean and sanitize the indicated equipment to limit cross contamination.