Skip to content
Loading map…

Canadian Pizza Unlimited & Chester Fried Chicken

1118 - 4818 Westwinds Drive NE Calgary AB T3J 3Z5 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited & Chester Fried Chicken has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on June 22, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 on May 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 18, 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?

  • 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 December 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 4 separate inspections, most recently on June 26, 2025. 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. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    2 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?
      • During inspection, it was observed that a staff member working in the kitchen stepped out to take a phone order, then returned to the kitchen and began preparing pizza without washing their hands.- Ensure that all staff properly wash their hands after leaving the kitchen, before re-entering, and prior to handling food. Provide refresher training on hand washing.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Mop bucket was stored in front of standing dough mixture in back storage room.- Ensure to store bucket in mop closet or at designated place.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep table was ranged between 5-6C during inspection.- Ensure to keep the prep cooler lid closed when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The area behind the stand-up mixer appeared dirty with accumulated food debris.- Clean and sanitize the area behind the stand-up mixer to remove all dirt and food debris.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items, including raw meat, were observed being stored in white plastic bags inside the walk-in cooler and freezer. The bags did not appear to be food-grade and lacked proper labeling or markings on the box.- Operator is to transfer food items to food-grade containers or bags.- Ensure the plastic bags used for food storage are verified as food-grade prior to use.**June 18, 2025: Operator transferred food items to plastic containers. Some white plastic bags are still in use. Please ensure food-grade bags are used.
  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items, including raw meat, were observed being stored in white plastic bags inside the walk-in cooler and freezer. The bags did not appear to be food-grade and lacked proper labeling or markings on the box.- Operator is to transfer food items to food-grade containers or bags.- Ensure the plastic bags used for food storage are verified as food-grade prior to use.**June 18, 2025: Operator transferred food items to plastic containers. Some white plastic bags are still in use. Please ensure food-grade bags are used.
    • 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 screen door on the back door was not screwed-in properly and not tight fitting, there were large gaps noted on all sides of the door.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.**June 18, 2025: As per operator, technician has been called to fix the issue.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a communal watering can in the bathroom. Please remove the watering can and install a bidet or bidet attachment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door handle on the white domestic refrigerator near kitchen entrance was broken at the time of inspection.- Please repair/install door handle.**June 18, 2025: As per operator, new refrigerator unit has been ordered.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was available during inspection. Bleach (chlorine) sanitizer solution prepared in spray bottles for use was tested at 10 ppm. Staff reprepared chlorine sanitizer solution and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items, including raw meat, were observed being stored in white plastic bags inside the walk-in cooler and freezer. The bags did not appear to be food-grade and lacked proper labeling or markings on the box.- Operator is to transfer food items to food-grade containers or bags.- Ensure the plastic bags used for food storage are verified as food-grade prior to use.2. Single use disposable cups used as scoops for bulk items were stored in the containers and covered in product. Operator removed cups from food.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.3. Unassembled pizza boxes were stored directly on the floor near the oven.- Store pizza boxes on proper shelves stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Spray bottle containing chlorine surface sanitizer was not labeled. Operator labeled bottle appropriately during inspection.- Ensure all chemical containers are clearly labeled.2. Operator was using lemon scented bleach to prepare the surface sanitizer solution.- Operator acquired unscented bleach during inspection to prepare surface sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Stainless steel scrubbers observed at the dishwashing sink were deteriorating and in poor condition. Operator discarded the scrubbers during inspection.- Ensure cleaning tools are maintained in good condition and replaced as needed.2. Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed after washing dishes.- Operator was informed on how to properly use the 2-comp sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator was using iodine test strips for chlorine surface sanitizer used at the facility. - Please acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at washroom handwashing station was empty. Operator placed paper towels at the sink during inspection.- Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap 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?
      • The screen door on the back door was not screwed-in properly and not tight fitting, there were large gaps noted on all sides of the door.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a communal watering can in the bathroom. Please remove the watering can and install a bidet or bidet attachment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the dry storage areas were not in place/missing. - Please install missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door handle on the white domestic refrigerator near kitchen entrance was broken at the time of inspection.- Please repair/install door handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a lot of clutter in the back dry storage room. Many miscellaneous items were stored on the floor and in the sink. - Please remove/declutter/re-organize. Work on removing unnecessary items offsite.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on the pizza prep counter.Please ensure that personal belongings are stored away from food handling areas to prevent contamination of food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A styrofome cup was used as scoop in the dry storage bin.Please utilize a scoop with a handle that is non-porous and easily cleanable.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink in the employee washroom.Ensure that all hand sinks are always equipped with soap and paper towel supplied in a dispenser.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • There is a significant water leak underneath the 3-comp sink.Repair the piping.

Nearby inspected facilities

Own this business? Add a badge to your website