Canadian Pizza Unlimited
45 Sunmills Drive SE Calgary AB T2X 2G6 · Food - General
6 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Update on March 31/2026Internal temperatures of pizza slices stored in the warmer were 42C ,46C ,52C 54 C(Repeat violation from previous inspection)Requirement; Ensure that perishable foods under hot holding are stored at 60 C or higher. Pizza slices at 42 C and 46 C were discarded.Temperature of the unit was raised during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rubber gasket of pizza prep cooler was broken.Requirement:Replace rubber gasket.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Cleaning cloth was kept in the window after use located near pizza prep counter.b) Cleaning cloth was kept on prep counter after use in pizza cutting area.Requirement:Soak cleaning cloth in sanitizer solution in between use
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bags were stored along with other foods in chest freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop handle was stored in semolina located in a bin in back prep area.b) A bin containing cheese was kept on a garbage bin during shredding of cheese.Requirement:a) Keep scoop handle out of food to prevent contaminationb) Do not use garbage bin to store food on top of it to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on one sanitizer spray bottle located in back prep area.Requirement ;Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of gravy stored in the warmer located in back prep area was 46C.b) Internal temperatures of pizza slices stored in the warmer were 42C and 43CRequirement; Ensure that perishable foods under hot holding are stored at 60 C or higher.Gravy and pizza slices were discarded.Pizza slices at 42C and 43C were discarded
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Protective covers were missing on light fixtures in back prep areaRequirement:Provide protractive covers on light fixtures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Rubber gasket of pizza prep cooler was broken.b) Accumulation dirt and debris on the rubber gasket and interior surface of the door of this cooler was dirty.Requirement:a) Replace rubber gasket.b) Clean and sanitize the rubber gasket, and interior surface of the door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use dishes were stored in bins having filth underneathRequirement:Store single use dishes in sanitary way in clean bins.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Heavy dirt and grease buildup under cooking equipmentb) Dirt buildup everywhere: in pizza pan storage bin, shelves in back prep area, cart shelves located next to deep fryer, wooden frames in back area, floor under three compartment sink, dough mixerRequirement:A deep cleaning is required for the entire facility in addition to above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pineapple chops were left in the can after opening located in pizza prep cooler.Requirement:Transfer food to plastic/glass/stainless steel container after opening the can.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of gravy stored in the warmer was at 43 Cb) Internal temperatures of pizza slices stored in the warmer were between 45C-47CRequirement:a) Ensure that perishable foods under hot holding are stored at 60 C or higher.Pizza slices and gravy were discarded during inspection.Temperature of pizza warmer was raised.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water supply was not available at hand washing sink located in pizza prep area, as it was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sink.Hot water supply was turned on during inspection.Do not turn off water supply from the valve below.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water tap at hand washing sink was dripping.Requirement:Repair the tap to stop dripping.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) A tray containing cheese blocks was kept on garbage bin while shredding cheese, garbage from the bin was almost touching cheese.b) Raw chicken was kept for cutting on the same prep table where cheese blocks were kept, and staff was not washing hands after handling raw chicken.Requirement:a) Do not use garbage bin to store food on it to prevent contamination.b) Do not handle raw meat and cheese on the same prep table at the same time.Staff must wash hands after handling raw meat to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff's jacket was kept on pop bottles located in back prep area.Requirement:Store personal and miscellaneous items separately from food/drinks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pineapple was left in the can after opening.RequirementTransfer food to glass/plastic/stainless steel container after opening the can.
- 09. Are chemicals stored and handled in a safe manner?
- No labels were provided on sanitizer spray bottles located in front and back prep area.Requirement: Provide labels on spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of pizza slices stored in the warmer were 45 C,48.2 C, 56.4 C ,46.5 CRequirement:-Ensure that pizzas are stored at 60 C and higher during hot holding.-Pizza slices at 45 C,48.2 C ,46.5 C were discarded- Temperature of the unit was raised during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff stated gravy powder was mixed in water and stored in the warmer at 10 am, without reheating to required temperature before storing in the warmer. Internal temperature of gravy measured 48C at 3:10 pm.Requirement:- Ensure that gravy is reheated on stove/microwave to internal temperature of 74C and stored in the warmer at 60 C and higher.- Gravy at 48 C was discarded during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - No sanitizer solution was made in the sink for utensils.(Repeat violation from previous inspection)Requirement:- Make sanitizer solution in the sink for utensils.-Sanitize utensils by soaking in sanitizer solution for at least two minutes, followed by air drying.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves of cart were lined with tin foil trapping dirt located near the deep fryer.(Repeat violation from previous inspection)Requirement:-All surfaces must be smooth, washable and non- absorbent.- remove tin foil from the cart shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Shelf of pizza prep cooler was sticky and dirty.Requirement:Clean the cooler shelf.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine was so high in both sanitizer spray bottles located in the prep area that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of chlorine is maintained at 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - No sanitizer solution was made in the sink for utensils.(Repeat violation from previous inspection)Requirement:- Make sanitizer solution in the sink for utensils.-Sanitize utensils by soaking in sanitizer solution for at least two minutes, followed by air drying.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
- 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?
- a) Screen of door located at back exterior door was broken, which could allow entry of pests/vermin.b) House flies were noted in the facility.Requirement:a) Repair/replace screen door.b) Implement control measures to eliminate flies in the facility.
- 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) Shelves located in walk in cooler were heavily rusted trapping dirt.b) Shelves of cart were lined with tin foil trapping dirt located near the deep fryer.Requirement:-All surfaces must be smooth, washable and non- absorbent.- Refinish the shelves to have smooth surface.- remove tin foil from the cart shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on rusted shelves in walk in cooler.b) Dirt buildup on cart shelves lined with tin foil located near the deep fryer.c) Plack plastic lid of mixer was sticky and dirty.Requirement:Clean the above noted areas and equipment.
- 09. Are chemicals stored and handled in a safe manner?