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Canadian Pizza Unlimited

4713 50 Avenue Red Deer AB T4N 4A2 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on April 23, 2026, found no infractions.

3 of 8 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: Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on April 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 separate inspections, most recently on October 7, 2025. 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?

  • 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 2 times on March 19, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on March 27, 2025. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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?
      • The ceiling of the walk-in cooler was observed to be damaged and peeling.Please ensure that the noted area is maintained in a condition that is smooth, non-absorbent, and easy-to-clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The filters of the ventilation hoods and the air vent in the walk-in cooler was observed to be dusty at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  4. Monitoring 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?
      • The ceiling tiles in the back dishwashing and food prep area are in disrepair. Please repair/replace the ceiling tiles in the back area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards have deep grooves and discoloration. Please resurface/replace the cutting boards making it easier to clean and sanitize.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inappropriate defrosting methods were observed at the time of inspection. Staff was asked to place the partially frozen items in the walk-in cooler to completely defrost. Please ensure that safe defrosting procedures are conducted for frozen foods. Examples of safe thawing procedures are as such: microwaving, thawing at refrigeration temperature (4C), and completely submerging the food under cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the food preparation area were observed to be repaired. The ceiling tile in the staff washroom was still in disrepair. Please ensure that the ceiling tiles are replaced to ensure safe food handling.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was mentioned by staff to not be present in the facility at the time of inspection.Please ensure that a probe thermometer is available to help monitor internal temperatures of cooked food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the washroom and food preparation area were observed to have holes or stains.Please ensure that the ceiling tiles are replaced to ensure safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler ceiling vent was observed to be in need of cleaning. Please ensure that the noted area is cleaned to prevent the contamination of food.
  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A paring knife was observed to be inserted into the wall in the dishwashing sink area at the time of inspection. The knife was then removed from the wall after a discussion with the operator. A scoop handle was observed to be in contact with salt in the bulk salt container at the time of inspection. The scoop was placed appropriately after a discussion with the staff member. Please ensure that utensils are stored in a manner that is safe and sanitary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bulk jug and bottle of ranch were measured at 20.5C with a probe thermometer. After a discussion with the operator, the ranch from the two containers were discarded. Please ensure that high-risk foods are kept outside of temperature ranges of 4-60C to prevent the growth of illness-causing pathogens.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was mentioned by staff to not be present in the facility at the time of inspection.Please ensure that a probe thermometer is available to help monitor internal temperatures of cooked food.
    • 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 sink was observed to be draining slowly at the time of inspection. Please ensure that the hand sink is properly draining to help encourage proper and regular handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the washroom and food preparation area were observed to have holes or stains.Please ensure that the ceiling tiles are replaced to ensure safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler ceiling vent was observed to be in need of cleaning. Please ensure that the noted area is cleaned to prevent the contamination of food.

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