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Pizza Unlimited & Fried Chicken

2386 23 Avenue NW Edmonton AB T6T 0R1 · Food - General

Official record from Alberta →

Inspection summary

Pizza Unlimited & Fried Chicken has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on July 6, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 6 times across 3 separate inspections, most recently on July 6, 2026. 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 15 times across 4 separate inspections, most recently on July 6, 2026. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 5 times across 3 separate inspections, most recently on July 6, 2026. For example: 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?

  • 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 August 29, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on July 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine solution bucket was measured at inadequate concentration. Ensure sanitizer is maintained at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine sanitizer on site was not available. Ensure test strips are obtained.
    • 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?
      • The food handling permit was not posted. Ensure a valid food handling permit is posted at a visible location in 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?
      • July 6, 2026Hood fans require servicing. Sticker indicates that next service date is past. Ensure hood fans are professionally cleaned/serviced.-------------------------------------------------------------------------------Hood fans require servicing. Sticker indicates that next service should occur in July 2023. Heavy grease build up noted on grates and dripping from canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flat top grill is in use without proper ventilation. Ensure grill is being used under the canopy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The front prep cooler was measured above 4C, had sauces and had no thermometer. Ensure the cooler is maintained below 4C and has a functional thermometer.2. The oven trays and the cabinets opposite the oven needs to be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt and debris was observed in the ceiling above the prep and cook area.- Food splashed observed on walls behind the equipment.Ensure the indicated areas are cleaned.------------------------------------------------------------------------------------------Cleaning required on walls and under equipment an along floor edges.
  2. Monitoring Inspection

    4 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?
      • floor is worn by the fryer. Repair.
    • 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. Sticker indicates that next service should occur in July 2023. Heavy grease build up noted on grates and dripping from canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flat top grill is in use without proper ventilation. Ensure grill is being used under the canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High dusting is required.Cleaning required on walls and under equipment an along floor edges.
  3. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared or in use. Do not use lemon-scented bleach on food contact surfaces. Plain unscented bleach is required. An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
    • 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 are not washing the gravy pot between uses. Pot has heavy build up of dried gravy.
    • 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 using a thermometer to check the cook temperature of donair meat. Large, thick pieces of meat of various sizes were being cooked. These will not cook at the same speed. Take temperature in various locations to ensure the meat is reaching 74C throughout. Please ensure donairs and shawarma is handled in compliance with the AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products, which were reviewed and can be found at: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures in place. Staff are not sanitizing dishes. Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 - compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have paper towels stocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • floor is worn by the fryer. Repair.
    • 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. Sticker indicates that next service should occur in July 2023. Heavy grease build up noted on grates and dripping from canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flat top grill is in use without proper ventilation. Ensure grill is being used under the canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High dusting is required.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared or in use. Do not use lemon-scented bleach on food contact surfaces. Plain unscented bleach is required. An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
    • 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 are not washing the gravy pot between uses. Pot has heavy build up of dried gravy.
    • 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 using a thermometer to check the cook temperature of donair meat. Large, thick pieces of meat of various sizes were being cooked. These will not cook at the same speed. Take temperature in various locations to ensure the meat is reaching 74C throughout. Please ensure donairs and shawarma is handled in compliance with the AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products, which were reviewed and can be found at: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures in place. Staff are not sanitizing dishes. Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 - compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have paper towels stocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • floor is worn by the fryer. Repair.
    • 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. Sticker indicates that next service should occur in July 2023. Heavy grease build up noted on grates and dripping from canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flat top grill is in use without proper ventilation. Ensure grill is being used under the canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High dusting is required.

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