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Canadian Pizza Unlimited

8 - 805 East Lake Boulevard NE Airdrie AB T4A 2G4 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on October 2, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 3 times across 3 separate inspections, most recently on August 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 16 times across 7 separate inspections, most recently on September 24, 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 10 times across 7 separate inspections, most recently on September 24, 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 4 times across 4 separate inspections, most recently on July 16, 2024. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk bins containing flour stored underneath prep tables were left uncovered.**Cover all food items to protect from contamination2. Clean Aprons and cleaning cloths were stored beside the mop bucket in the mop sink room. Aprons are considered as food preparation items and should be stored in a clean and sanitary condition.**Remove aprons from mop sink room and store in a separate clean area
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser by the hand wash sink in the kitchen was broken, paper towel was stored on the countertop**Repair/Replace paper towel dispenser**Store paper towel in dispenser to protect from contamination2. There was no paper towel in the paper towel dispenser in the staff washroom**Equip all hand wash sinks with soap, hot and cold water and paper towel at all times
    • 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. Mold buildup was noted on the caulking around the 2-compartment sink**Please clean/remove mold**Repair/Replace caulking to allow proper draining of water2. Duct tape was used to cover an electrical cable on the floor, dirt and grease buildup was noted around the tape.**Remove duct tape, as tape surface are not smooth or cleanable3. Exposed electrical wiring was noted on the floor by the walking cooler**Make repairs
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Pizza sauce splatter was noted on the wall beside the prep cooler at the pizza prep station2. Grease and food debris noted on the floor around the food prep area and next to the dough mixer**Please clean the entire kitchen
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the Halal smoked pepperoni stored in the insert of the prep cooler was measured at 16 degrees C. Food was discarded.**Ensure that high risk foods in cold storage are stored and maintained at 4 degrees C or below
    • 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 door to the staff washroom that opens up into the kitchen was left open. Door has a self-closing device but appears to be in disrepair**Ensure the self-closing device installed on the door is in good repair **Ensure the washroom door is kept closed at all times.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer contained in the spray bottle used in the food prep area was measured at over 1000ppm. Operator diluted solution to 100ppm.**Ensure that concentration of chlorine sanitizer used in the food prep area is maintained at 100ppm at all times to prevent chemical contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken breast was stored directly on cooked meat products in the chest freezer beside the dough mixer. Raw food was removed during the inspection.**Do not store raw foods on cooked foods to prevent cross contamination**Ensure all personal food items are stored separate and clearly labelled "For personal use"
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of high-risk food was noted during the inspection. Sliced Donair meat was left on countertop to thaw, temperature was measured at -6.5 degrees C. Meat was returned to the cooler.**Ensure that proper thawing methods are practiced. **Do not thaw foods at room temperature**Thaw frozen foods in the cooler overnight to be ready for use the next day in order to prevent temperature abuse
    • 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. There was a missing floor tile under the shelves in the mop sink.**Replace floor tile.**Ensure all surfaces in the facility is smooth and cleanable2. The door to the staff washroom that opens up into the kitchen was left open. Door has a self-closing device but appears to be in disrepair**Ensure the self-closing device installed on the door is in good repair **Ensure the washroom door is kept closed at all times.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The cold water faucet for the hand sink in the kitchen was not working.**Please repair faucet2. There was no hand soap at the hand sink, dish soap was being used for hand washing.**Equip sink with hand soap. Please ensure all hand sinks are equipped with hot &cold water, soap and single-use paper towel at all times.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution was measured at greater than 100ppm. Operator mixed a fresh solution. Information on how to mix a food grade sanitizer emailed to operator**Please ensure chlorine solution used in the food facility is maintained at 100ppm at all times. Verify concentration using a chlorine test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the coca cola refrigerator. Operator placed a thermometer during the inspection.**Please ensure that all coolers/refrigerators are equipped with a working thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water faucet for the hand sink in the kitchen was not working.**Please repair faucet
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator in charge of the facility does not have food safety training.**Please take a food safety training course. List of approved courses emailed to operator.
    • 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. Some floor tiles in the staff washroom by the hand sink were lifting off the floor.**Repair/Replace floor tiles.2. Mold build-up was noted on the caulking of the 2-compartment sink.**Remove mold**Replace caulking
    • 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 lights in the back kitchen in front of the backdoor was not working.**Replace light bulbs to ensure area is properly lit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep cooler was broken.**Please replace gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in the back house by the back door.**please reorganize area to ensure that area can be properly cleaned
  9. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff washroom and in the kitchen was broken.**Please replace paper towel 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. The light over chest freezer and food mixer was missing a cover.**Replace light covers2. The lights in the mop sink room was not working.**Please replace light bulbs3. The lights in the back kitchen in front of the backdoor was not working.**Replace light bulbs to ensure area is properly lit.
    • 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 used to line the top of the wooden portion of the pizza prep countertop.**Remove duct tape as it cannot be cleaned and sanitized**Repair countertop if broken.**Replace duct tape with material that is smooth, cleanable and impermeable to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep cooler was broken.**Please replace gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in the back house by the back door.**please reorganize area to ensure that area can be properly cleaned
  10. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff washroom and in the kitchen was broken.**Please replace paper towel 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?
      • Duct tape was used to line the top of the wooden portion of the pizza prep countertop.**Remove duct tape as it cannot be cleaned and sanitized**Repair countertop if broken.**Replace duct tape with material that is smooth, cleanable and impermeable to moisture.
    • 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 light over chest freezer and food mixer was missing a cover.**Replace light covers2. The lights in the mop sink room was not working.**Please replace light bulbs3. The lights in the back kitchen in front of the backdoor was not working.**Replace light bulbs to ensure area is properly lit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Buildup of food debris was noted on the can opener.**Please ensure that food equipment are cleaned and sanitized after each use.2. The gasket of the prep cooler was broken.**Please replace gasket.3. The basket used to store the pizza paddle had cracks, marks and buildup of dirt and was not cleanable.**Basket was discarded during the inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up was noted around vents on the ceiling.**please clean2. Food splatter was noted on the wall and floor beside the food mixer.**please clean3. Grease and dust buildup was noted on the ventilation hood over the deep fryer.**please clean4. Dust buildup was noted on the ventilation hood of the pizza oven.** please clean5. Clutter was noted in the back house by the back door.**please reorganize area to ensure that area can be properly cleaned
  11. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes containing flour and bin containing sugar along with boxes containing customer takeout utensils were stored in the mop sink room next to mop and broom.**Please remove and separate food items from the janitor items.2. Opened metal cans containing olives were stored in the walk-in cooler, operator transferred olives into a food grade container.**Ensure that leftover foods in metal cans are transferred into a food grade container before storage to prevent leaching of chemicals into the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar soap was used for hand washing in the staff washroom.**Please replace bar soap with hand pump soap.2. The paper towel dispenser in the staff washroom and in the kitchen was broken.**Please replace paper towel 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. The light over chest freezer and food mixer was missing a cover.**Replace light covers2. The lights in the mop sink room was not working.**Please replace light bulbs3. The lights in the back kitchen in front of the backdoor was not working.**Replace light bulbs to ensure area is properly lit.
    • 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 toilet door of the staff washroom which opens up into food prep area was left open. The door to the washroom was closed during the inspection.** Ensure that washrooms that open into food prep area are kept closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Buildup of food debris was noted on the can opener.**Please ensure that food equipment are cleaned and sanitized after each use.2. The gasket of the prep cooler was broken.**Please replace gasket.3. The basket used to store the pizza paddle had marks and buildup of dirt and was not cleanable.**Replace basket with materials that are smooth and easily cleanable to store the pizza paddle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt and grime buildup was noted on the caulking of the two-compartment sink.**please clean2. Food splatter was noted on the wall and floor beside the food mixer.**please clean3. Grease and dust buildup was noted on the ventilation hood over the deep fryer.**please clean4. Dust buildup was noted on the ventilation hood of the pizza oven.** please clean5. Clutter was noted in the back house by the back door.**please reorganize area to ensure that area can be properly cleaned

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