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Pizza Unlimited & Fried Chicken

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

7 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.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on the counters after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops are being stored with the handles inside the food in the dry storage bins. Ensure the dry scoops are being stored in a satisfactory manner that does not contaminate the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The public washroom has no paper towel or soap.
    • 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?
      • Pests are not being monitored at 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?
      • The electrical outlet in the public washroom appears to be damaged. The light switch cover in the public washroom is not secure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Improperly finished wood was observed in the facility, including the wooden blocks above the pizza cutting station, and the wooden garbage can container in the front area. All raw wood is to be finished to allow for easy cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape is present on the counter beside the front hand sink. Remove and repair counter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rolling carts with carpet are being used in the kitchen. Remove carpet and ensure surfaces are finished to allow for easy cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a gaping hole in the floor under the dry flour storage shelf. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation and the deep-frying station observed to have a buildup of grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The public washroom is dirty, including the walls, light switch, mirror, and area around the toilet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The employee washroom in the back is filthy, including the walls, floors, toilet, and hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning schedule is not available for the inspection. The operator is to redo a cleaning schedule and send it to the public health inspector for review. The facility is not maintaining the facility in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole facility is in need of a deep clean. All areas were discussed with the operator during the walkthrough. Areas in need of a deep clean include but are not limited to:1. The hot holding pizza unit at the front customer area.2. The hand sink at the front serving area.3. The walls observed to have splashes of food everywhere, including the wall at the customer area behind the till. The wall underneath the food prep table has a buildup of old food splashed underneath.4. Underneath tables, especially the stainless-steel food prep table in the back kitchen.5. All high-touch surfaces, including all cooler and freezer doors, light switches, dry storage scoop handles.6. All dry storage bins and scoops.7. All garbage bins. The sides appear to have a build-up of dirt and food.8. All areas were observed to have a lot of dust accumulated, including the ceilings, shelving units, equipment, and walls.9. The white doors around the facility appear to have black build up around them.