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Canadian Pizza Unlimited

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

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. Monitoring Inspection

    0 infractions

  5. 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.
  6. 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
  7. 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
  8. 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
  9. 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
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of food in the prep cooler inserts by the right were measured at:Pepperoni slices - 12 degrees CHam slices - 11 degrees CAbove foods were discarded.**Ensure that high-risk foods in the refrigerator are stored and held at or below 4 degrees C 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. The lights in the back kitchen in front of the backdoor was not working.**Replace light bulbs to ensure area is properly lit.2. Some ceiling tiles were missing in the back kitchen.**Please replace tiles