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Canadian Pizza Unlimited

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

7 inspections

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being cooked meat from the Shawarma cone, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice was observed during the inspection, being that raw chicken were thawed under running water measured at 14°C. The inspector discussed the proper thawing procedures with the staff/operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water (water at or below 4°C), by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the handwashing station. The staff/operator put soap in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 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) Perforated pizza pans were stored in an unfinished wooden box lined with dirty cardboard. Remove dirty cardboard. Finish the wooden surface so that it is smooth, non-absorbent to moisture and easy to clean.**FIXED (2023-10-13). The above was not noted during the inspection.2) Service records for the grease interceptor were not documented properly. Record all inspections, cleaning and maintenance accurately as per municipal bylaw.**FIXED (2023-10-13). Records for routine service of the grease trap were provided.3) Caulking at the two compartment sink was mouldy and in a state of disrepair. Replace the caulking.**OUTSTANDING (2023-10-13). The caulking at the two-compartment sink was still moldy and in a state of disrepair. Please fix the caulking, as discussed during the inspection.4) The waste plumbing at the kitchen hand sink was not installed to code. Refer to the plumbing code for proper installation.**FIXED (2023-10-13). The hand sink was properly drained/plumbed in.
    • 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 floor by the handwashing sink was not smooth and easily cleanable. Please fix the floor to ensure that it is smooth and easily cleanable.**FIX THE FLOOR.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.