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Canadian Pizza Unlimited

6434 Old Banff Coach Road SW Calgary AB T3H 2H4 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on September 22, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on December 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 18, 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 October 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on September 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 separate inspections, most recently on September 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza spatula stored under hot holding unitEnsure serving utensils are stored in a safe and sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bread crumb accumulation inside drawer of pizza cutting counter
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up under cooler door handlesPlease clean
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A few slices of pizza measured at 43C in the pizza warmer2. Sliced Donair in the hot holding unit measured at 18CPizza and sliced Donair were discarded
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap available at the kitchen hand wash station
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up under cooler door handlesPlease clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris in hard-to-reach areas in the dry storage area, shelving, and in between cooking equipment
  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care and control of the facility has no food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sprayer pipe repaired by duct tape was still leaking located at dish washing sinks. Requirement:a) Repair/replace the sprayer pipe to stop leakage. Do not usr duct tape to repair plumbing
  5. Demand Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several bags of chicken and veggie samosa from unapproved were found in the chest freezer.No invoice was available to prove the approved source, and the operator could not disclose the source and stated that samosas were delivered by a lady.Requirement:Ensure that all food in a commercial facility is from approved source.Invoices must be kept onsite for at least three months for verification by the health inspector.-Samosas from unapproved source were discarded.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Internal temperature of beef cone kept on vertical grill was 39 C and heat source was turned off.Requirement:-Ensure that heat source is not turned off while meat is stored on vertical grill.- Beef cone at 39C was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shaved beef meat stored in the warmer was at 45C and chicken was at 52 CRequirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.-Beef meat was discarded.-Chicken was reheated to higher than 74C before storing back in the warmer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care and control of the facility has no food safety certificate.
    • 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) Sprayer pipe repaired by duct tape was still leaking located at dish washing sinks. b) Water leakage spots were noted on the ceiling above front counter.c) Rack shelves in walk in cooler were rusted trapping dirt.Requirement:a) Repair/replace the sprayer pipe to stop leakage. Do not use duct tape to repair the plumbing.b) Clean and paint the ceiling panel with water spotsc) Refinish the rack shelves to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of walk-in cooler door was broken.Requirement:Repair/replace rubber gasket. Do not use duct tape/tape to repair surfaces/equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of loose dust around ceiling vent in front area.Requirement:Clean the ceiling vent.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was measured at 10 ppm.Fresh sanitizer was prepared and measured 200 ppm.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care and control of the facility has no food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was affixed on the edges of the tin cutter countertop.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape and cardboard was affixed on the door frame of the walk-in cooler.Remove the duct tape and cardboard.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Serving tongs were stored on the counter with food debris on the tongs.The tongs were cleaned, sanitized and kept in a quat sanitizer bucket at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
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