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Canadian Pizza Unlimited

8 B - 18 Southridge Drive Okotoks AB T1S 1N1 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on July 2, 2026, recorded 4 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on April 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 on December 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 28 times across 9 separate inspections, most recently on July 2, 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 8 times across 6 separate inspections, most recently on April 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Risk Management Inspection

    4 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit on display was expired (Sept 2025). **Ensure new valid food permit is on display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several gaps between panels in the walls and ceilings of the walk-in cooler were identified. These create places where cleaning surfaces would be difficult. Seal or otherwise cover gaps to allow smooth easily cleanable surfaces.*Repairs ongoing. Advise once gaps or other uneven surfaces of walk-in cooler have been repaired.
    • 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 hot water was turned off on the hand sink at the time of the inspection due to the faucet leaking. **Repair.**OUTSTANDING.
    • 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. Drain cover missing on the floor by the handwashing station. A round wooden board was used to cover the hole. **Replace the drain cover.**OUTSTANDING. 3. Washroom wall was observed to be in disrepair with no proper finish around the hand sink. **Repair and ensure the material has a finish that is smooth, easily cleanable and water resistance.***OUTSTANDING. 2. Two compartment sink faucet was leaking. **Repair. ***CORRECTED.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bag used to cover pizza dough. **Do not use garbage bag. Use food grade bags.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach water sanitizer bucket was not labelled. **Label.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. **Obtain chlorine test strips.**OUTSTANDING.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in the dispenser by the handwashing station. **Refill.**CORRECTED DURING THE INSPECTION.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit on display was expired (Sept 2025). **Ensure new valid food permit is on display.
    • 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. Drain cover missing on the floor by the handwashing station. A round wooden board was used to cover the hole. **Replace the drain cover.2. Two compartment sink faucet was leaking. **Repair. 3. Washroom wall was observed to be in disrepair with no proper finish around the hand sink. **Repair and ensure the material has a finish that is smooth, easily cleanable and water resistance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several gaps between panels in the walls and ceilings of the walk-in cooler were identified. These create places where cleaning surfaces would be difficult. Seal or otherwise cover gaps to allow smooth easily cleanable surfaces.*Repairs ongoing. Advise once gaps or other uneven surfaces of walk-in cooler have been repaired.
    • 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 hot water was turned off on the hand sink at the time of the inspection due to the faucet leaking. **Repair.**OUTSTANDING.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of semolina was observed. **Ensure open bags of bulk foods are stored in a sanitary manner.Staff noted that the semolina will be placed in a container with a lid.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. **Obtain chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several gaps between panels in the walls and ceilings of the walk-in cooler were identified. These create places where cleaning surfaces would be difficult. Seal or otherwise cover gaps to allow smooth easily cleanable surfaces.*Repairs ongoing. Advise once gaps or other uneven surfaces of walk-in cooler have been repaired.
    • 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 hot water was turned off on the hand sink at the time of the inspection due to the faucet leaking. **Repair.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken wings were cooling at room temperature in a large plastic bin. Temperature was approximately 25 degrees Celsius. **Cooling should not be done at room temperature. Ways to cool food quickly include filling large sink with ice and cold water, portion out food into smaller containers or shallow pans and place in cooler or cut large pieces of meat or poultry into smaller pieces and place in shallow pans and refrigerate. ***CORRECTED DURING THE INSPECTION. FOOD WAS PLACED IN THE REFRIGERATOR.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Broken thermometer in the lower prep cooler. **Obtain new thermometer.
    • 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 cover over the inserts for toppings were both off the hinge. *Ongoing violation. Advise a timeline of repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several gaps between panels in the walls and ceilings of the walk-in cooler were identified. These create places where cleaning surfaces would be difficult. Seal or otherwise cover gaps to allow smooth easily cleanable surfaces.*Repairs ongoing. Advise once gaps or other uneven surfaces of walk-in cooler have been repaired.
  5. 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 adjacent to the handwashing sink was empty. Ensure handwashing supplies are available in suitable dispensers.
    • 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 cover over the inserts for toppings were both off the hinge. *Ongoing violation. Advise a timeline of repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several gaps between panels in the walls and ceilings of the walk-in cooler were identified. These create places where cleaning surfaces would be difficult. Seal or otherwise cover gaps to allow smooth easily cleanable surfaces.*Repairs ongoing. Advise once gaps or other uneven surfaces of walk-in cooler have been repaired.
    • 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 mop sink beside the two-compartment sink is in disrepair. Cracks were noted around the edges of the sink basin. A crack at the bottom of the basin was sealed using duct tape. Repair or replace this sink basin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Shelving above the chest freezersClean indicated areas.
  6. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of high-concentration bleach solution was incorrectly labeled as 100ppm bleach sanitizer.Correctly label all chemicals used in facility to prevent their accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink had its hot water line initially turned off due to a significant leak from the faucet.The paper towel dispenser adjacent to the handwashing sink was empty. Repair water line and ensure handwashing supplies are available in suitable dispensers.
    • 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 cover over the inserts for toppings were both off the hinge. *Ongoing violation. Advise a timeline of repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several gaps between panels in the walls and ceilings of the walk-in cooler were identified. These create places where cleaning surfaces would be difficult. Seal or otherwise cover gaps to allow smooth easily cleanable surfaces.
    • 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 mop sink beside the two-compartment sink is in disrepair. Cracks were noted around the edges of the sink basin. A crack at the bottom of the basin was sealed using duct tape. Repair or replace this sink basin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Shelving above the chest freezersClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not observed during inspection. Prepare a written sanitation plan encompassing daily, weekly, and monthly cleaning tasks.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Strips of frozen pizza dough were observed being stored directly on cardboard in the chest freezer. Pizza dough was placed into food grade material during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several gaps between panels in the walls and ceilings of the walk-in cooler were identified. These create places where cleaning surfaces would be difficult. Seal or otherwise cover gaps to allow smooth easily cleanable surfaces.
    • 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 mop sink beside the two-compartment sink is in disrepair. Cracks were noted around the edges of the sink basin. A crack at the bottom of the basin was sealed using duct tape. Repair or replace this sink basin.
    • 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 cover over the inserts for toppings were both off the hinge. **Repair. **RIGHT INSERT STILL OUTSTANDING. ***Ongoing violation. Remove tape and have door repaired as soon as possible. ****Updated timeline. Repair to be completed within 3 weeks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Shelving above the chest freezers-Can opener-Floor beside/underneath shelving in walk-in coolerClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not observed during inspection. Prepare a written sanitation plan encompassing daily, weekly, and monthly cleaning tasks.
  8. Risk Management Inspection

    3 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?
      • The cover over the inserts for toppings were both off the hinge. **Repair. **RIGHT INSERT STILL OUTSTANDING. ***Ongoing violation. Remove tape and have door repaired as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden knife holder was observed being used to store some of the knives. This style of holder is not suitable for commercial food establishments as they cannot be properly cleaned and sanitized. Remove knife holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring thorough cleaning:-The rack directly above the compartment sinks-Some of the shelving in the walk-in cooler-The conveyor track and bottom catch of the pizza oven
  9. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The microwave and pizza pan storage shelves were lined with cardboard. This is unsuitable due to it being absorbent and not cleanable. Remove cardboard or replace with a non-absorbent cleanable material.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen's handwash sink did not have hot water upon initial inspection. Water had been turned off due to an active leak.Hot water was restored during inspection. Ensure that hot water tap is kept on whenever preparing food at this facility.
    • 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 cover over the inserts for toppings were both off the hinge. **Repair. **RIGHT INSERT STILL OUTSTANDING. ***Ongoing violation. Remove tape and have door repaired as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden knife holder was observed being used to store some of the knives. This style of holder is not suitable for commercial food establishments as they cannot be properly cleaned and sanitized. Remove knife holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring thorough cleaning:-The rack directly above the compartment sinks-The lower rack directly above the dough prep area-Some of the shelving in the walk-in cooler-The conveyor track and bottom catch of the pizza oven

Nearby inspected facilities

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