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Classic Pizza Unlimited

2811 Millwoods Road NW Edmonton AB T6K 4A9 · Food - General

Official record from Alberta →

Inspection summary

Classic Pizza Unlimited has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on March 20, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 March 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 6 separate inspections, most recently on November 14, 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?

  • 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 2 times across 2 separate inspections, most recently on November 14, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 21, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink basin is cracked and leaking. Please replace within two days.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hood fans require servicing.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large insert of shaved donair meat was placed directly into the warmer after it was refridgerated. Temperature was 30C. Please ensure food is rapidly reheated prior to putting in the warmer. Warmers are designed only to keep hot foods hot. Consider keeping previously shaved meat in cooler until ordered and then grilling to reheat to above 74C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink basin is cracked and leaking. Please replace within two days.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hood fans require servicing.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • sanitizer was 0 PPM Chlorine..
    • 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?
      • donair boiler was not turned on at the time of inspection. And broiler is on continuously.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hood fans require servicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condensation line of the walk-in cooler is leaking. Copper can be seen in the water please repair to avoid contaminating food.
  5. Demand 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?
      • 1. Floor tiles in north section of kitchen were in disrepair with chips and cracking. Please replace within 6 months.
  6. Risk Management 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?
      • 1. Floor tiles in north section of kitchen were in disrepair with chips and cracking. Please replace within 6 months.
  7. Monitoring Inspection

    6 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?
      • Staff were not doing a secondary cook step on shaved donair meat before placing in the cooler. The broiler was not turned on for the donair spit unpon arrival. Staff turned off the broiler after an order was completed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot holding unit was 35C, but set to maximum. Please repair or replace unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not following a proper 2-compartment sink method of dishwashing. Staff were not sanitizing dishes. Items were being stored in 1 of the sinks, preventing proper 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?
      • 1. Floor tiles in north section of kitchen were in disrepair with chips and cracking. Please replace within 6 months.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two Donair cones did not have any ventilation or canopy over them. Excessive heat and greasy vapours were being produced and accumulating in the facility. Please consult with a Safety Codes officer to ensure there is adequate ventilation for these equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoop was left in sugar container. Keep bulk scoops outside of dry good container in a clean sanitized container or space. 2. Ventilation canopy requires service.Schedule for service. 3. There is a leak in the freezer that is causing a build up of ice. Schedule for a repair.
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