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Canadian Pizza Unlimited

B - 4715 17 Avenue SE Calgary AB T2A 0T9 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on July 15, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on July 15, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on March 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on February 4, 2026. 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 6 times across 4 separate inspections, most recently on February 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on February 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • At the time of the inspection the back door was open letting in a number of flies. Ensure the back door is closed or add a screen if needing air flow. Remove all the flies in the facility.
  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed stored on the counter. Please ensure cleaning cloths are placed in a sanitizer solution when not in use.
  3. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed stored on the counter. Please ensure cleaning cloths are placed in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bulk onions observed to be stored in the back storage room beside brooms and dust pans. Do not store food in this area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler measured between 8-10 degrees C. Ensure the prep cooler is able to maintain food temperatures below 4 degrees C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink observed to have no paper towel, staff stated this is contracted out to a company to refill handwashing supplies. Corrected during 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?
      • ***REPEAT Violation***1. Mouse droppings were still observed at the facility in areas including but not limited to- underneath storage units, shelving within the walk-in cooler, and underneath shelving units for clean utensils.**Thoroughly clean all the areas and remove mouse droppings.2. Mice traps were observed on-site, but no pest control records were maintained.**Please provide pest control records on-site at all times.**OPERATOR IS TO ENSURE TO ADDRESS PEST ACTIVITY PROMPTLY**
    • 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?
      • Facility was operating without a valid permit as ownership had changed.Facility has now applied for a new food handling permit application.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • New ViolationFacility requires a deep clean in hard-to-reach areas, within refrigerators, walls, door handles etc.**Repeat Violation**There was a lot of clutter in and around the kitchen and dry storage areas, with many miscellaneous items. **Please remove/declutter/re-organize and perform deep cleaning of the facility.**Work on removing unnecessary items offsite or away from food prep areas.
  4. Risk Management Inspection

    3 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?
      • 1. Mouse droppings were still observed at the facility in areas including but not limited to- underneath storage units, shelving within the walk-in cooler, and underneath shelving units for clean utensils.**Thoroughly clean all the areas and remove mouse droppings.2. Mice traps were observed on-site, but no pest control records were maintained.**Please provide pest control records on-site at all times.**OPERATOR IS TO ENSURE TO ADDRESS PEST ACTIVITY PROMPTLY**
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Laminate/sunmica was peeling off from counter edges (in front of walk-in cooler) and drawers.**Ensure to repair the counter edges and drawers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a lot of clutter in and around the kitchen and dry storage areas, with many miscellaneous items. **Please remove/declutter/re-organize and perform deep cleaning of the facility.**Work on removing unnecessary items offsite or away from food prep areas.
  5. Monitoring Inspection

    10 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?
      • Pizza sauce in an opened metal can was stored in the refrigerator in the kitchen.**Operator voluntarily transferred food item to food grade containers.**Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drink bottles and pizza boxes were stored on the floor in the back dry storage area.**Please ensure all food products are stored in a safe and sanitary manner at least 12 cm (6 in.) off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available in the facility at the time of inspection.**Ensure working thermometer is available to check food temperatures regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.**Operator was informed on how to properly use the sink for sanitization.**Ensure to fully submerge all dishes, utensils, and equipment in sanitizer solution.
    • 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?
      • 1. Visible gaps were noted in the back door - light can be seen coming through gaps. Screen door was also in disrepair.**Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.**Screen door must be repaired so that it is tight fitting and has no gaps. 2. Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned they have a professional company responsible for setting the traps and conducting inspections.**Please provide pest control records on-site at all times.
    • 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?
      • 1. Mouse droppings were noted throughout the facility in areas including but not limited to- behind freezer in dry storage area, inside kitchen cabinets, over pizza and cardboard boxes near walk-in cooler, underneath shelving within the walk-in cooler.**Operator is to ensure to remove droppings using appropriate methods and thoroughly clean all the areas.2. Three flies were noted on the shelf above the prep line cooler in the kitchen.**Please ensure fly control is performed at the 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?
      • 1. Light fixture above the pizza oven was not covered.**Ensure lights used in the facility are shatterproof or have covers over them.2. Laminate/sunmica was peeling off from counter edges (in front of walk-in cooler) and drawers.**Ensure to repair the counter edges and drawers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer located in the dry storage area was in disrepair. Freezer door was damaged and covered in duct tape.**Operator is to ensure freezer door is repaired or replaced to maintain proper temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were improperly stored in the 2-comp sink for air drying.**Operator relocated utensils to appropriate air-drying shelves.**Operator is to ensure additional space is available for proper storage of clean utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust and grease build-up on ventilation hoods above deep frying and pizza oven area. Next service was due October 2025.**Please clean ventilation hoods and include routine cleaning in cleaning schedule.2. There was a lot of clutter in and around the kitchen and dry storage areas, with many miscellaneous items. **Please remove/declutter/re-organize and perform deep cleaning of the facility.**Work on removing unnecessary items offsite or away from food prep areas.
  6. 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?
      • Laminate/sunmica was peeling off from counter edges (infront of walkin cooler) and drawers.Ensure to reapir the conter edges and drawers.

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