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Canadian Pizza Unlimited

6 - 7005 18 Street SE Calgary AB T2C 1Y1 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on August 18, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 7, 2025. 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?

  • 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 2 separate inspections, most recently on August 18, 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?

  • 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 5 times across 2 separate inspections, most recently on August 18, 2026. 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 3 times across 2 separate inspections, most recently on August 18, 2026. 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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Carboard was being used to cover food containers. - Ensure to acquire food safe covers for containers. **Pending violation**Cheese, diced tomato and mushrooms were not covered in the walk-in-cooler.**Ensure processed food items are covered at all times to prevent from contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge. **Please ensure staff receives a food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Pending Violation**Raw wood observed at the entrance of the walk-in-cooler, which is not easily cleanable. **Please remove or paint the wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Pending Violation**1. The white cutting board in the back kitchen area had numerous knife marks, making it difficult to clean properly. **Please replace or resurface the cutting board. 2. Can opener and dough mixer in the back kitchen area were visibly dirty. **Ensure all surfaces in facility are maintained in clean and sanitary conditions to prevent cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update from August 18The whole facility requires deep cleaning. All equipment had dust build up, shelves above the prep area had dust build up. **Pending Violation**Cleaning required in the following areas: - Both ventilation filters have a significant grease accumulation. - Plastic crate in the back kitchen used for storing pizza trays was visibly dirty. - Ceiling vents and lighting fixtures has a dust accumulation throughout the kitchen. - Shelves in the walk-in-cooler has a significant food debris build up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending violation**Leather stools and chairs with exposed inner foam were observed in the facility.**Please remove them, as they are difficult to clean.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Bleach spray bottle in the back kitchen measured at 1000 ppm. - Operator remade the solution and tested 100 ppm. **Ensure chlorine sanitizer solution is maintaind at 100 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cheese, diced tomato and mushrooms were not covered in the walk-in-cooler.**Ensure processed food items are covered at all times to prevent from contamination.
    • 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 following proper manual dishwashing procedures. Staff mentioned that the dishes are not sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS sanitizer test strips were not present onsite. **Ensure test strips are available at all times to measure sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Paper towel not present onsite. - operator placed the paper towel in the dispenser during inspection. **Ensure paper towel are present in the dispenser at all times for hand washing.
    • 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?
      • Pest control records were not observed at the time of inspection. Operator mentioned that pest control records are locked in the office. **Ensure pest control records are available at all times. Note: facility was asked to provide the recent pest control records via email.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge. **Please ensure staff recieves a food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood observed at the entrance of the walk-in-cooler, which is not easily cleanable. **Please remove or paint the wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The white cutting board in the back kitchen area had numerous knife marks, making it difficult to clean properly. **Please replace or resurface the cutting board. 2. Can opener and dough mixer in the back kitchen area were visibly dirty. **Ensure all surfaces in facility are maintained in clean and sanitary conditions to prevent cross contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Corrected**Strainer stored in the dishwashing area was damaged. - Operator discarded the strainer to prevent contamination as broken pieces can fall into food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Both ventilation filters has a significant grease accumulation. - Plastic crate in the back kitchen used for storing pizza trays was visibly dirty. - Ceiling vents and lighting fixtures has a dust accumulation throughout the kitchen. - Shelves in the walk-in-cooler has a significant food debris build up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Leather stools and chairs with exposed inner foam were observed in the facility.**Please remove them, as they are difficult to clean.2. Cardboard was observed on the shelves in walk-in-cooler.**Please remove the cardboard as it is not easy to clean. **Ensure all surfaces in the facility are durable, smooth and non-absorbent.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution measured to be 0ppmThe operator prepared fresh 100ppmchlorine solution during inspection.

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