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Canadian Pizza Unlimited & Fritou Chicken

147 - 1829 Ranchlands Boulevard NW Calgary AB T3G 2A7 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pizza Unlimited & Fritou Chicken has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on September 23, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 4 separate inspections, most recently on January 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 5 separate inspections, most recently on October 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 14, 2023. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 8 separate inspections, most recently on September 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 10 times across 7 separate inspections, most recently on October 29, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The arborite counter is showing signs of wear. It will need to be replaced soon.2. The step up to the counter is raw wood. Ensure it is sealed/painted so it is smooth, washable and impervious to moisture.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the egg batter measured 16.1°C. The egg batter was stored in an ice bath where the level of the ice bath was at the base of the egg batter.The egg batter was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was observed a water bottle was in the handwashing sink basin. - Staff member moved the bottle out of the basin. The handwashing sink must be accessible at all times.
    • 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) The back kitchen ceiling was peeling.- Repair or replace these ceiling tiles so that they are smooth, non-absorbent to moisture and easy to clean.2) A hole was observed next to the light switch by the walk-in fridge, - Repair the hole and have a refinish surface. 3. Light cover above the chicken batter was in disrepair. - Replace the light cover or have non-shatter proof light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board as needed.Previous violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the chest freezer in the back is in disrepair.- Have the lid repaired or replace.
  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 light intensity in the walk-in cooler was dim.Increase the light intensity in the walk-in cooler.Previous violationLight in the walk-in cooler was dim.Increase light intensity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board as needed.Previous violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza warmer at the front service area indicated "E1" on the display unit. The temperature of the warmer measured 40.9°C. There was no pizza stored in the warmer at the time of the inspection.Do not use the warmer until it can maintain 60°C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwash sink in the front service to wash hands before handling pizza from the pizza warmer. Provide a handwash sink in the front service area or move the pizza to the back area where the handwash sink is located.
    • 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 light intensity in the walk-in cooler was dim.Increase the light intensity in the walk-in cooler.Previous violationLight in the walk-in cooler was dim.Increase light intensity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board as needed.Previous violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board.
  5. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Complaint: a metal piece of wire was found in a pizza. It looked like stainless steel Scrubber.Loose wires were observed on the stainless-steel scrubber found at the dishwashing sink. 2) Loose plastic on the yellow gloves' fingertips. Owner discarded the scrubber and gloves during inspection.Do not use any items that are not intact.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The pizza warmer at the front service area indicated "E1" on the display unit. The temperature of the warmer measured 40.9°C. There was no pizza stored in the warmer at the time of the inspection.Do not use the warmer until it can maintain 60°C or above.2) The temperature of the egg batter measured 15.4°C. The egg batter was stored in an ice bath where the level of the ice bath was at the base of the egg batter.The egg batter was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3/4 of a pizza was found in the pizza oven with the heat turned off. Pizza was measured at 40.0 degrees C. Discarded the pizza.Do not sell pizza by the slice until the pizza warmer is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored and responded to tap water.Provide new 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?
      • No handwash sink in the front service to wash hands before handling pizza from the pizza warmer. Provide a handwash sink in the front service area or move the pizza to the back area where the handwash sink is located.
    • 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) The back kitchen ceiling was peeling.Ensure the kitchen ceiling is smooth, non-absorbent to moisture and easy to clean.2) The light intensity in the walk-in cooler was dim.Increase the light intensity in the walk-in cooler.Previous violation:November 14, 2023, inspection:Ceiling tiles were replaced with acoustic tiles. Repair or replace these ceiling tiles so that they are smooth, non-absorbent to moisture and easy to clean.4) Light in the walk-in cooler was dim.Increase light intensity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board as needed.Previous violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board.Store in another location or cover the takeout boxes.
  6. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A pair of nitrile gloves were kept on the soap dispenser at the handwashing station.The gloves were discarded.Disposable gloves should only be used once.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils such as spatula, knives and pizza slicer were stored in a stainless-steel container at room temperature.The utensils were promptly washed, rinsed and sanitized in a chlorine sanitizer solution at 100 ppm.The utensils were kept in the prep cooler.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2) The mop bucket was stored in the kitchen.The mop sink bucket was stored in the washroom.Articles not associated with food handling must be stored in a separate location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The pizza warmer at the front service area indicated "E1" on the display unit. The temperature of the warmer measured 40.9°C. There was no pizza stored in the warmer at the time of the inspection.Do not use the warmer until it can maintain 60°C or above.2) The temperature of the egg batter measured 15.4°C. The egg batter was stored in an ice bath where the level of the ice bath was at the base of the egg batter.The egg batter was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishes were not sanitized using the manual dishwashing method. Additionally, there was no sanitizer solution in the sanitizer compartment. The operator prepared a chlorine sanitizer solution at 100 ppm. Previous violation:Dishes and utensils were not sanitized after washing,Follow the three steps manual dishwashing method: This manual dishwashing poster was posted above the sink.1) wash with warm water and soap2) rinse with warm water3) sanitize with 100ppm chlorine and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored and responded to tap water.Provide new 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?
      • The handwashing sink at the back kitchen was obstructed with a garbage waste bin.The waste bin was promptly removed.Ensure the handwashing sink is accessible at all times.
    • 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) The back kitchen ceiling was peeling.Ensure the kitchen ceiling is smooth, non-absorbent to moisture and easy to clean.2) The light intensity in the walk-in cooler was dim.Increase the light intensity in the walk-in cooler.Previous violation:November 14, 2023, inspection:Ceiling tiles were replaced with acoustic tiles. Repair or replace these ceiling tiles so that they are smooth, non-absorbent to moisture and easy to clean.4) Light in the walk-in cooler was dim.Increase light intensity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board as needed.Previous violation:Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board.Store in another location or cover the takeout boxes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The tin cutter was dirty.2) Food debris was accumulated on the crate that were stored underneath the prep counter.Clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust had built up on the ceiling in the food preparation area and wall.Clean the areas above.
  7. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and utensils were not sanitized after washing,Follow the three steps manual dishwashing method: This manual dishwashing poster was posted above the sink.1) wash with warm water and soap2) rinse with warm water3) sanitize with 100ppm chlorine and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored and responded to tap water.Provide new chlorine test strips.
    • 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?
      • There was a gap on the bottom of the back door.Seal gap to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • November 14, 2023, inspection:Ceiling tiles were replaced with acoustic tiles. Repair or replace these ceiling tiles so that they are smooth, non-absorbent to moisture and easy to clean.4) Light in the walk-in cooler was dim.Increase light intensity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board.Store in another location or cover the takeout boxes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust had built up on the ceiling in the food preparation area and wall.Clean the areas above.
  8. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza slice in the hot holding unit was measured at 27 degrees C.Discarded the pizza slice. Store all hot perishable food at 60 degrees C. or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and utensils were not sanitized after washing,Follow the three steps manual dishwashing method: This manual dishwashing poster was posted above the sink.1) wash with warm water and soap2) rinse with warm water3) sanitize with 100ppm chlorine and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored and responded to tap water.Provide new chlorine test strips.
    • 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?
      • There was a gap on the bottom of the back door.Seal gap to prevent the entry of pest.
    • 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) The grease interceptor had 70% of grease and solids prior to servicing in July.Service the grease interceptor at least once every 4 weeks as per municipal bylaw. Grease and solids shall not be over 25%. The water layer shall be 75% or more.2) Baseboards in the walk-in cooler had detached from the wall.Secure baseboards to the wall.3) Ceiling tiles above the dough preparation table were either not finished or the vinyl wrap was loose. Repair or replace these ceiling tiles so that they are smooth, non-absorbent to moisture and easy to clean.4) Light in the walk-in cooler was dim.Increase light intensity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler:- debris build-up on the racks-dust build-up on the condenser unit-debris build-up on the floor and wall.2) Deep grooves and black stains on the white pizza cutting board.Resurface or replace cutting board.3) Debris and flour dust found on the fried chicken take out boxes. Store in another location or cover the takeout boxes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust had built up on the ceiling in the food preparation area.2) The followings areas were dirty with debris- The shelf under the dough preparation table.- under shelves in the walk-in cooler.- condiment organizer.Clean the areas above.

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