Skip to content
Loading map…

Canadian Pizza Unlimited

2060 - 6004 Country Hills Boulevard NE Calgary AB T3N 1T9 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on December 10, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on October 8, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 across 2 separate inspections, most recently on October 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 8, 2024. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 8, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 2 separate inspections, most recently on October 8, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Non-food grade containers are being used to store food at the facility.- Ensure all foods are stored in food-grade containers at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an open can of tomato sauce in the walk-in cooler. Please transfer unused product into a clean, foodgrade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled to indicate its contents. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was left on counter at room temp. Temp of chicken measured 21-22C (destroyed). Staff advised chicken was prepared over 2 hours ago and was being cooled. Please practice quick-cooling methods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was reversing wash and sanitize steps in the 2 comp sink manual dishwashing method. Please comply with approved dishwashing procedures which include: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.
    • 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 hot running water supplied at the hand sink next to the dishwashing sinks. The tap handle turned but no water came out. Please repair so there is both hot and cold running water supplied at hand sink.
    • 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?
      • Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned they have a professional company responsible for setting the traps and conducting inspections.- Please maintain pest control records on-site at all times.
    • 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 at the facility.- Please ensure the correct and updated document is displayed where it can be easily seen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stacks of clean dough trays were stored directly on the floor and one stack was stored next to a dirty mop and pail. Store trays at last 6 inches off the floor and in a sanitary manner.2) Clean utensils (spatulas) were hung directly next to the soap dispenser above the 3 comp sink (corrected). Store utensils away from chemicals and sources of contamination.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution prepared in spray bottle was tested at 10 ppm.- Operator instructed to prepare chlorine sanitizer solution and concentration should be tested at 100 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Non-food grade containers are being used to store food at the facility.- Ensure all foods are stored in food-grade containers at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Two white plastic bags of chicken were found in the walk-in cooler.- Chicken was transferred to a food-grade container.2. Meat products were stored on the upper shelves above vegetables and cheese in the walk-in cooler.- Operator removed meat items from upper shelves and placed them on the lower shelves below the raw vegetables during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in main tabletop/prep cooler measured between 6-8 degrees Celsius. - Ensure that all perishable food is maintained at 4 degrees Celsius or less at all times. Ensure to close top lid when not in use.2. No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility does not have test strips for chlorine sanitizer. - Provide test strips and ensure concentration of sanitizer is tested for and maintained at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing stations in the kitchen and washroom were not supplied with paper towels. As per operator, new paper towel dispensers were recently installed that required different rolls than the one's available on-site. - Available paper towels were placed at all three handwashing stations during inspection. - Ensure hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
    • 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?
      • Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned they have a professional company responsible for setting the traps and conducting inspections.- Please maintain pest control records on-site at all times.
    • 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 at the facility.- Please ensure the correct and updated document is displayed where it can be easily seen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***Washroom not equipped with a self-closing device. - Please install
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer at the back of kitchen was not properly cleaned, and food debris was noted on the machine.- Please ensure the mixer is cleaned more thoroughly and sanitized after use.

Nearby inspected facilities

Own this business? Add a badge to your website