Canadian Pizza Unlimited
4 - 104 Sylvan Drive Sylvan Lake AB T4S 1J9 · Food - General
Inspection summary
Canadian Pizza Unlimited has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on July 9, 2026, recorded 2 infractions.
None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.
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.
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 3 times across 3 separate inspections, most recently on October 20, 2025. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 March 14, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 6 times across 4 separate inspections, most recently on July 9, 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?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 12, 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?
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 once on April 1, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
7 inspections
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeat violation:The ventilation hood above the oven is missing documentation showing the last and next inspection dates. Please contact your fire‑suppression service provider to supply the required documentation and confirm the next inspection to maintain compliance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixtures above the dishwashing and food preparation areas were observed to be uncovered, fluorescent, and not shatterproof.Please ensure appropriate protective light covers are installed to prevent potential contamination of food and clean equipment, from broken glass.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 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?
- Expired permit observed posted (Expired 2025). Please ensure most up to date permit is posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixtures above the dishwashing and food preparation areas were observed to be uncovered, fluorescent, and not shatterproof.Please ensure appropriate protective light covers are installed to prevent potential contamination of food and clean equipment, from broken glass.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeat violation:The ventilation hood above the oven is missing documentation showing the last and next inspection dates. Please contact your fire‑suppression service provider to supply the required documentation and confirm the next inspection to maintain compliance.
- 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?
- Risk Management Inspection
1 infraction
- 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 ventilation hood above the oven is missing documentation showing the last and next inspection dates. Please contact your fire‑suppression service provider to supply the required documentation and confirm the next inspection to maintain compliance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Please ensure all the food sold in store is prepared in an approved facility. Food made outside an approved facility is not permitted.
- 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 ventilation hood above the oven is missing documentation showing the last and next inspection dates. Please contact your fire‑suppression service provider to supply the required documentation and confirm the next inspection to maintain compliance.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 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 towel at the handwashing station at the back of house, at the time of the inspection. Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Repeat ViolationPlease date food in the deep freezersEnsure all food outside of its original packaging such as the spring rolls, pasta etc in the deep freezer is dated with a best before date or date of entry.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Ensure all food outside of its original packaging such as the spring rolls, pasta etc in the deep freezer is dated with a best before date or date of entry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Do not store, or place anything in the mop sink. Observed dough mixer bowl stored in the mop sink. All dishwashing must be done in the three compartment sink as the mop sink is considered dirty. Operator removed the dough mixer bowl.
- 02. Is all food in this facility from an approved source and/or properly labelled?