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Canadian Pizza Unlimited

9 - 3616 52 Avenue NW Calgary AB T2L 1V9 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on September 22, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 September 22, 2026. 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 2 times on April 4, 2024. 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 once on August 11, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 4, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 4, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bottle measured 0ppm chlorine. The sanitizer bottles were from the night before. Fresh sanitizer bottles made during inspection.
  2. Monitoring Inspection

    1 infraction

    • 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) Cardboard used as covers for sauces and other foods in the walk-in cooler as well as covering the stove. Please remove all cardboard. All surfaces must be smooth, easy to clean and nonabsorbent. Cardboard on the stove could be a fire hazard.2) A few light covers missing in the kitchen area. - Please cover or replace lights with shatterproof lighting.
  3. Monitoring Inspection

    5 infractions

    • 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?
      • Second cook step is not completed prior to cooling the shaved/sliced donair meat.** the correct handling and cooking procedure for donair and shawarma and similar products is as follows:1. The meat must be continuously cooked on the machine2. The cooked exterior of the cone can be sliced at ¼ of an inch3. The portions of the cone that were sliced must receive a secondary cook step and an internal temperature of 74 degrees Celsius must be achieved prior to:• being served immediately or• being stored in a hot holding unit at 60 c (140 f) or greater or• being cooled rapidly (within 2 hour) and stored at 4 c (40 f) or colder
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are not sanitized.- All equipment and utensils must be washed, rinsed and sanitized.- Provided information to staff. Ensure the following approved method is practiced:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- Purchase drain plugs immediately.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown.Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.2) Domestic style deep fryer was not placed under the hood ventilation unit. - Must be removed or placed under the hood ventilation unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer lid is fixed with tape. Tape cannot be used on food equipment as it cannot be adequately clean and sanitized. All surfaces must be smooth, easy to clean and impervious to moisture. Replace or remove or fix appropriately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dough mixer hook used to mix sauces stored on clean storage shelf was greasy. - Clean and sanitize. All food equipment and utensils that come into contact with food must be clean and sanitize before storage and use.

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