Canadian Pizza Unlimited
D - 212 2 Avenue W Brooks AB T1R 1C2 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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 food handling permit, which expired May 31, 2026. Pay invoice immediately.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility currently does not have chlorine (bleach) test strips available, bleach is the primary sanitizer in use there.Action Required • Please ensure chlorine test strips are obtained and used regularly to verify proper sanitizer concentration and maintain compliance with food safety standards.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer solution initially tested at 0 ppm, indicating ineffective sanitizing strength. The operator immediately prepared a new bleach solution, which tested within the acceptable range of 100–200 ppm.Action Required • Ensure sanitizer concentrations are tested regularly using appropriate test strips. • Maintain proper mixing procedures to guarantee effective sanitization.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility currently does not have chlorine (bleach) test strips available, bleach is the primary sanitizer in use there.Action Required • Please ensure chlorine test strips are obtained and used regularly to verify proper sanitizer concentration and maintain compliance with food safety standards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice buildup was observed on top of the freezer, which is preventing the door from closing tightly. This may compromise temperature control and food safety.Action Required • Please defrost and clean the freezer promptly. • Ensure regular maintenance checks to prevent future ice accumulation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- Fly screen is purchased but not mounted on the door yet.
- 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?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle contained only water. Ensure bleach sanitizer is used to sanitize counters, food contact surfaces and dining tables.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken wings were stored on a shelf among cooked ground beef, pepperoni, and above cheese and pizza sauce. Cooler was re-arranged to store raw chicken on the bottom shelf. *Do not store raw chicken above or next to food that can be eaten without cooking (ready-to-eat foods) to protect food from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle containing water is not labeled. *Label spray bottles with their chemical contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not available to check internal cooking temperature of chicken wings. A probe thermometer is also useful to monitor refrigeration temperature by taking a reading of the internal temperature of food. Refrigeration temperature log was not available during inspection. *Obtain a probe thermometer and check cooking temperature of each batch of chicken wings cooked.*Record refrigeration temperature
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips are not available to check sanitizer strength.*Obtain bleach sanitizer test strips to ensure sanitizer is monitored and maintained at 100 ppm for dishwashing and for sanitizing solutions used on food contact surfaces.
- 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?
- Back door was left open and there is no fly screen. Door was closed during inspection. *Install a fly screen in the door or install AC and leave the door closed. Do not prop open door and let pests in.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Evelien, PHI, educated the workers on the three-step manual dishwashing procedure.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer is not available to sanitize food counters or clean-in-place equipment.*Obtain chlorine bleach and prepare a sanitizer solution of 100 ppm. Ensure cloths are kept in sanitizer solution between use. Cloths need to be regularly cleaned and solution regularly changed for effective sanitation. *Ensure a three-step method of washing, rinsing and sanitizing is applied to all clean-in-place equipment.
- 09. Are chemicals stored and handled in a safe manner?
- Cleaners were purchased to sanitize counters but these cleaners contain additional chemicals and are not food-grade or suitable as a non-rinse sanitizer. *Obtain regular chlorine bleach without added chemicals for sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Line cooler is operating at 6 degrees Celsius.*Repair cooler to operate at 4 degrees or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The three step manual dishwashing procedure is not applied to dishwashing. Sanitizer is not available. *Train all staff on the three-step dishwashing procedure.
- 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?
- A dozen flies were observed near the two compartment sink where used dough bins were stored. *Apply safe pest control measures and keep record of pest control.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaners were purchased but these are not food-grade sanitizers. Sanitizer is not available to sanitize food counters or clean-in-place equipment.*Obtain chlorine bleach and prepare a sanitizer solution of 100 ppm. Ensure cloths are kept in sanitizer solution between use. Cloths need to be regularly cleaned and solution regularly changed for effective sanitation. *Ensure a three-step method of washing, rinsing and sanitizing is applied to all clean-in-place equipment.
- 09. Are chemicals stored and handled in a safe manner?
- Cleaners were purchased to sanitize counters but these cleaners contain additional chemicals and are not food-grade or suitable as a non-rinse sanitizer. *Obtain regular chlorine bleach without added chemicals for sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler temperature is 12 degrees Celsius (no change from last inspection). Cooler contained cheese and pepperoni - discarded. Line cooler is operating at 6 degrees Celsius.*Repair both coolers to operate at 4 degrees or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The three step manual dishwashing procedure is not applied to dishwashing. A small bleach bottle stored among chemical supplies is down to the last drop of about a tablespoon of liquid.*Train all staff on the three-step dishwashing procedure.
- 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?
- A dozen flies were observed near the two compartment sink where used dough bins were stored. *Apply safe pest control measures and keep record of pest control.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaning is in progress: Plastic pizza dough containers are accumulating black grime in the corners of the containers which are a little etched and scratched in the corners. *Thoroughly scrub and clean corners of dough containers. If the corners are proving difficult to clean, replace dough pans.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is in progress: Floors under counters and along the walls are accumulating grime. The floor is extremely dirty behind the grease trap. Wire rack in the kitchen is yellow and dust laden. *Clean and sanitize the following areas or discard the wire rack.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Inquired with the employee how food counters are cleaned. A cloth is used with water. Moist cloths are used to wipe counters with food debris and without sanitizer, become a reservoir for bacteria. Sanitizer is not available to sanitize food counters or clean-in-place equipment.*Obtain chlorine bleach and prepare a sanitizer solution of 100 ppm. Ensure cloths are kept in sanitizer solution between use. Cloths need to be regularly cleaned and solution regularly changed for effective sanitation. *Ensure a three-step method of washing, rinsing and sanitizing is applied to all clean-in-place equipment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken wings were stored in a container among ready-to-eat pizza toppings, and stored above paneer.*Store raw meat below and separate from read-to-eat food to protect food from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- The Clorox bottle down to the last drop that is stored on the chemical shelf is the Splash-Less kind intended for laundry. *Obtain regular chlorine bleach without added chemicals for sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler was operating between 8 and 10 degrees Celsius. In the walk-in, tomato measured 8.2 degrees Celsius; parmesan cheese measured 8.6 degrees Celsius; and dry pork mesured 10.9 degrees Celsius. The line cooler measured 6.9 degrees Celsius. Chicken in the insert container measured 10.4 degrees Celsius. Pepperoni measured 8.3 degrees Celsius. Employee was instructed to discard all meat products and use new meat products obtained from the freezer.*Keep a temperature log of the walk-in and prep cooler temperatures morning and evening. *Ensure both coolers are operating at 4 degrees Celsius or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The three step manual dishwashing procedure is not applied to dishwashing. A small bleach bottle stored among chemical supplies is down to the last drop of about a tablespoon of liquid.*Train all staff on the three-step dishwashing procedure.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks are equipped with reusable towels and no paper towel is available for hand drying. Reusable towel becomes a reservoir for bacteria. *Remove towels and supply hand sinks with paper towel.
- 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?
- A dozen flies were observed near the two compartment sink where used dough bins were stored. *Apply safe pest control measures and keep record of pest control.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic pizza dough containers are accumulating black grime in the corners of the containers which are a little etched and scratched in the corners. *Thoroughly scrub and clean corners of dough containers. If the corners are proving difficult to clean, replace dough pans.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors under counters and along the walls are accumulating grime. The floor is extremely dirty behind the grease trap. Wire rack in the kitchen is yellow and dust laden. *Clean and sanitize the following areas or discard the wire rack.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial 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?
- Tiles in the back of the kitchen are cracked from the dough mixer to the two-compartment sink. Past owner has lined up a contractor to replace the tiles scheduled for June 22nd.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?