Canadian Pizza Unlimited
6 - 724 Centre Street NE Langdon AB T0J 1X0 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning had been completed in facility. Some cleaning was still required on floors under crates used for storage, underneath prep tables, and between stand-up mixer and wall. Clean these areas and ensure they are added to a regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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?
- 1. Wall panel beside stand up mixer was coming off of wall. Reattached to ensure that walls are smooth, non-porous and easy to clean. 2. Wall around mop sink was damaged in some areas. Repair so that area is non-porous and easy to clean.*March 20, 2026 - Owner had contacted someone to make the repair, but did not have a date for repair scheduled yet.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Organization and decluttering is required. Focus on shelf beside three compartment sink and shelf beside back door. Remove any unnecessary items. This will ensure facility is easier to keep clean. 2. Cleaning is required in the following areas:- flooring under equipment, tables, three compartment sink and in walk in cooler- Wall beside stand up mixer- Stand up mixer- Door into back room where chest freezers areEnsure facility is cleaned and all areas are added to a regular cleaning schedule.*Cited again March 20, 2026
- 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
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Ingredients in prep cooler top measured approximately 8 degrees Ceslius. The lid of the prep cooler was closed during the inspection. Ensure lid is kept closed when not in use and temperature is maintained at 4 degrees Celsius or lower. 2. Bottle of ranch dressing and shredded cheese were being held at room temperature on counter. They were placed into cooler during the inspection. Ensure all high risk food is kept under temperature control (below 4 degrees Celsius or above 60 degrees Celsius).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at hand sink in washroom was not in dispenser. Ensure paper towel is placed into dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Wall panel beside stand up mixer was coming off of wall. Reattached to ensure that walls are smooth, non-porous and easy to clean. 2. Wall around mop sink was damaged in some areas. Repair so that area is non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Organization and decluttering is required. Focus on shelf beside three compartment sink and shelf beside back door. Remove any unnecessary items. This will ensure facility is easier to keep clean. 2. Cleaning is required in the following areas:- flooring under equipment, tables, three compartment sink and in walk in cooler- Wall beside stand up mixer- Stand up mixer- Door into back room where chest freezers areEnsure facility is cleaned and all areas are added to a regular cleaning schedule.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottles were not labeled. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Raw chicken wings were being held at room temperature. These were placed into cooler during the inspection.2. Pepperoni was thawing at room temperature. This was placed into cooler during inspection. Thawing must be done in the cooler, under cold running water or as part of the cooking process.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Finish was damaged on table used for rolling pizza dough. Repair surface so that it is smooth, impervious to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The grout at hand sink was in disrepair and had accumulated dirt.Please clean/replace.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- *Corrected*Dirty reusable hand towel was placed on the hand sink. Operator removed the towel during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Corrected*Walk-in-freezer:1. Raw chicken was stored on the ground. Operator removed the Chicken during inspection to avoid contamination.2. Sauce container was stored inside pineapple container. Bottom of the container was in direct contact with food surface. Operator moved the sauce during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available in the prep cooler, freezers and walk-in-cooler. Complete the following:Purchase a working thermometer for all the above indicated areas to monitor temperature. *Please ensure coolers are kept at 4*C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was being improperly thawed at room temperature. Food was moved to the walk-in-cooler during the inspection.**Please ensure to thaw food in following ways:1. In refrigerator at 4*C or lower.2. In Microwave if immediately followed by cooking.3. Under cold running water with food submerged under water.
- 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. There was no dish soap available on-site and staff were not properly sanitizing dishes.**Proper dishwashing procedures discussed during inspection.**Please use soap for manual dishwashing to ensure adequate cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The ceiling in the backdoor and dishwashing area was in disrepair.2. Finish was damaged on table used for rolling pizza dough. Repair surface so that it is smooth, impervious to moisture and easy to clean.Complete the following:**Please ensure ceiling is repaired within one month.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Back food prep area: Vegetable slicer and dough mixer were dirty.Complete the following:Please ensure the above indicated areas are cleaned to prevent bacteria growth.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hard to reach areas, such as under the oven and around the sink were dirty.2. Duct tape was used on fridge handle, pizza spatula and baseboard to secure fixtures. 3. Dirty fabric chairs were observed in the food handling area. Operator will remove the dirty chairs as they are not easy to clean.4. The grout at hand sink was in disrepair and had accumulated dirt. 5. Cleaning schedule was not being filled on daily basis. **Please remove the duct tape and clean the above indicated areas.**Please ensure to update the cleaning schedule on daily basis.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was not stocked with soap and paper towel. Ensure hand sink has soap and paper towel at all times and that paper towel is placed in dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy had a build up of dust and grease and is overdue for servicing. Schedule canopy for servicing as soon as possible.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?