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Canadian Pizza Unlimited

B - 314 10 Street NW Calgary AB T2N 1V8 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 17, 2025. The most recent inspection, on October 10, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 4 times across 2 separate inspections, most recently on July 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on October 10, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 17, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on July 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records available during the inspection. Pest control records must be maintained onsite and readily available upon a PHI's request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Update from October 10, 2025 - One shelving unit was painted. The wood above the chest freezer is still raw******Outstanding - noted on September 26, 2025***The wooden shelving unit by the staff washroom was observed to be unfinished.Please finish the wooden shelving unit to ensure the surfaces are smooth, easily cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Update - October 10, 2025. The operator stated they have to wait to remove the chest freezer as it is blocked by the two-compartment sink. ***Outstanding - noted on September 26, 2025. The operator stated they have ordered a new chest freezer***1) The chest freezer located beside the three-compartment sink was observed to be cracked and held together with duct tape. Duct tape is not a smooth, easily cleanable, impervious surface.Please repair or replace the chest freezer.2) Wire shelving units located in the walk-in cooler were observed to be rusty and covered in food debris. Rusting wire racks are not smooth, easily cleanable and impervious to contaminants.Please resurface and finish the wire shelving racks to ensure the surface is smooth, and easily cleanable or replace the shelving units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulating on the floor, behind food equipment and hard-to-reach areas. The facility must be maintained in a clean and sanitary manner. Please clean. Ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests.
  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag of onions on the shelf during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control measures installed. Pest control measures are required to monitor the presence of pests. Obtain pest control measures and document the outcome on a monthly basis. An AHS template was provided to the 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?
      • ***Outstanding - noted on September 26, 2025***The wooden shelving unit by the staff washroom was observed to be unfinished.Please finish the wooden shelving unit to ensure the surfaces are smooth, easily cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding - noted on September 26, 2025. The operator stated they have ordered a new chest freezer***1) The chest freezer located beside the three-compartment sink was observed to be cracked and held together with duct tape. Duct tape is not a smooth, easily cleanable, impervious surface.Please repair or replace the chest freezer.2) The wooden prep table covered with laminate was observed to be in disrepair with cracks and cervices that could potentially trap and harbour contaminants.Please repair or replace the wooden prep table.3) Wire shelving units located in the walk-in cooler were observed to be rusty and covered in food debris. Rusting wire racks are not smooth, easily cleanable and impervious to contaminants.Please resurface and finish the wire shelving racks to ensure the surface is smooth, and easily cleanable or replace the shelving units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulating on the floor, behind food equipment and hard-to-reach areas. The facility must be maintained in a clean and sanitary manner. Please clean. Ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests.
  3. Risk Management Inspection

    2 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 wooden shelving unit by the staff washroom was observed to be unfinished.Please finish the wooden shelving unit to ensure the surfaces are smooth, easily cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The chest freezer located beside the three-compartment sink was observed to be cracked and held together with duct tape. Duct tape is not a smooth, easily cleanable, impervious surface.Please repair or replace the chest freezer.2) The wooden prep table covered with laminate was observed to be in disrepair with cracks and cervices that could potentially trap and harbour contaminants.Please repair or replace the wooden prep table.3) Wire shelving units located in the walk-in cooler were observed to be rusty and covered in food debris. Rusting wire racks are not smooth, easily cleanable and impervious to contaminants.Please resurface and finish the wire shelving racks to ensure the surface is smooth, and easily cleanable or replace the shelving units.
  4. Initial Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer dispenser for dishwashing was not operational.-Ensure sanitizer is available for manual dishwashing
    • 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 wooden shelving unit by the staff washroom was observed to be unfinished.Please finish the wooden shelving unit to ensure the surfaces are smooth, easily cleanable, and impervious to contaminants.
    • 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 kitchen bathroom door’s self-closing mechanism was unable to fully shut the door.-Ensure the self-closing mechanism fully closes the bathroom door
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The chest freezer located beside the three-compartment sink was observed to be cracked and held together with duct tape. Duct tape is not a smooth, easily cleanable, impervious surface.Please repair or replace the chest freezer.2) The wooden prep table covered with laminate was observed to be in disrepair with cracks and cervices that could potentially trap and harbour contaminants.Please repair or replace the wooden prep table.3) Wire shelving units located in the walk-in cooler were observed to be rusty and covered in food debris. Rusting wire racks are not smooth, easily cleanable and impervious to contaminants.Please resurface and finish the wire shelving racks to ensure the surface is smooth, and easily cleanable or replace the shelving units.
  5. Demand Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a severely dented can of olives found on the shelf.-Do not purchase/keep products that are unsafe to consume
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle measured 0 ppm quats and bleach. Operator was not able to demonstrate that any sanitizer was available during food handling.-Ensure a surface sanitizer is available at all times when handling food
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed operator put on gloves to handle food without washing hands.-Ensure hands are washed before donning gloves for food handling
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ziploc bags for storing raw chicken were being kept for reuse above the sink. The bags were observed to still be unclean inside.-Do not reuse disposable bags for storing food
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle had no label.-Ensure all chemical bottles are labeled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The walk-in cooler’s ambient temperature was measured between 7-9C.2) An insert of garlic spread was stored beside the oven; the product label said to keep refrigerated.3) The pizza in the hot holding unit measured between 52-58C.-Maintain potentially hazardous foods below 4C or above 60C4) A probe thermometer was not available.5) The walk-in cooler did not have a thermometer to indicate the temperature.-Ensure thermometers necessary for safe food handling are available
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The sanitizer dispenser for dishwashing was not operational.-Ensure sanitizer is available for manual dishwashing2) The brush for scrubbing dishes was very worn.-Obtain new equipment for effectively scrubbing dishes
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to test the concentration of the sanitizer.-Ensure test strips for each type of chemical used are available
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The main garbage can had an abundance of flies around it.-Remove the garbage can and thoroughly clean and sanitize the garbage can
    • 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?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services. The owners indicated that the takeover happened in the first quarter of 2025.-Obtain a food handling permit prior to operation
    • 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 kitchen bathroom door’s self-closing mechanism was unable to fully shut the door.-Ensure the self-closing mechanism fully closes the bathroom door
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The counter can opener was caked with food debris.2) The insert of garlic spread that was stored beside the oven was caked in debris.-Thoroughly clean food equipment after use3) An open tin of olives was found in the fridge.-Store food products in a suitable container. Food products must be decanted from tins after opening-Corrected during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility had multiple cardboard boxes used to contain food equipment and food ingredients that showed signs of food debris or other contamination.-Remove cardboard boxes. If containers are needed for storage, obtain ones that are constructed of washable material

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