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Pizza Unlimited & Fried Chicken

3911 106 Street NW Edmonton AB T6J 2S3 · Food - General

Official record from Alberta →

Inspection summary

Pizza Unlimited & Fried Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on March 19, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances 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.

  • 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 4 times across 3 separate inspections, most recently on March 12, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on March 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 12, 2026. 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 once on April 4, 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 6 times across 3 separate inspections, most recently on March 12, 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles stored in the dish pit area were not labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were unable to locate the probe thermometer at the time of inspection.
    • 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?
      • Pest control records were not up to date. Facility did not have a rigorous pest management program in place.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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 canopy filters were in disrepair - a piece of pizza dough had been wedged into the crevices to keep the filters in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was stored in the bulk bin of cornstarch. The handle was in contact with the bulk food product.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness and/or organization concerns noted in the following areas:-The Coca-Cola cooler (across from the walk-in cooler) was being used for business and personal use. Personal items were stacked on top of each other and lacked organization. Some food debris observed within the cooler.-Build-up of food debris in the hot holding cabinet-Food splatter on the exterior of flour bins and spice containers in the prep table cooler-Food debris and grease build-up on the pizza oven (conveyer belt area)Please conduct a deep, thorough clean of the facility.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cloth was observed on the counter by the Donair spits when not in use. Ensure cloths are kept within a 100ppm bleach/chlorine sanitizer when not in-use. The operator placed the cloth within a 100ppm bleach/chlorine sanitizer during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two chemical spray bottles were observed without labels. Ensure all chemicals are labelled. The operator labeled the indicated spray bottles during the inspection.
    • 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?
      • 2025-04-04The pest control records were observed to not be maintained. Ensure written pest control records are completed and maintained.2024-07-04-Pest control records were not maintained.Action required:-Please do a monthly pest control monitoring and maintain the records.-AHS pest control checklist will be provided to the operator.
    • 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 small gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, the facility required cleaning.Action required:-Clean the floor, -behind the preparation area, cooking lines, dishwashing area, inside of the walk-in coolers, display coolers.-handles of the coolers-Ceilings (had a dirt debris accumulated).-Cleaning and sanitation schedule was not being maintained, please prepare your cleaning schedule checklist to ensure that all the areas are getting cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and/or grime was observed on order screens. 2. A buildup of food debris was observed on the floor in the corner beneath the Donair spits. 3. A buildup of food debris was observed on the shelf where the order tablets are kept. 4. A buildup of grease was observed on the ceiling tiles in the center prep area. 1-4. Ensure that the indicated areas are cleaned and sanitized.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Inside the storage containers, it was observed that the scoop handles were touching the stored food.Action taken:-Appropriate scoop storage method was discussed with the staff, (the handle should face upward and not touching the food items to avoid cross-contamination).
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Some of the chemical bottles in the dishwashing area were directly stored on the floor. The bottles had the chemicals, and the lids were open.2. The sanitizer bucket was not labeled.Action required:-Education was provided to the staff to put on the lids on the chemicals and stored it appropriately.-Staff was instructed to label the sanitizer solution to avoid chemical misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Wet/used cleaning clothes were placed inside the handwashing sink pot in the front area.Action taken:-Staff was instructed to empty the handwashing sink.- Handwashing sink must be accessible for staff use 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?
      • -Pest control records were not maintained.Action required:-Please do a monthly pest control monitoring and maintain the records.-AHS pest control checklist will be provided to the operator.
    • 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. Some shelves were lined by the carboards, some of them were oily. 2. The ventilation servicing of the oven/warmer was due on June 20, 2024.Action required:-Please remove all the cardboard linings from the shelves, carboard is absorbent material and not cleanable.-Please get the ventilation servicing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, the facility required cleaning.Action required:-Clean the floor, -behind the preparation area, cooking lines, dishwashing area, inside of the walk-in coolers, display coolers.-handles of the coolers-Ceilings (had a dirt debris accumulated).-Cleaning and sanitation schedule was not being maintained, please prepare your cleaning schedule checklist to ensure that all the areas are getting cleaned on a regular basis.

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