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Canadian Pizza Unlimited

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

2 inspections

  1. 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.
  2. 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.