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UNA Pizza + Wine

4034 University Avenue NW Calgary AB T3B 6N7 · Food - General

Official record from Alberta →

Inspection summary

UNA Pizza + Wine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 13, 2024. The most recent inspection, on October 8, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 8, 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?

  • 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 June 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on October 8, 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?

  • 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 April 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloths were not stored in sanitizer solution between uses and were observed placed on counters. - Sanitizer used was 200-ppm Quat and staff placed cloths kept on counter into sanitizers.- Store wiping cloths in sanitizer solutions between uses.
    • 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?
      • Weatherstripping at the rear receiving door was damaged and not properly fitted, creating a potential entry point for pests.- Repair or replace the weatherstripping at the rear receiving door to prevent the entry of pests.
    • 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 exhaust hood and ventilation system above the deep fryer had a significant accumulation of grease and require cleaning.- The operator advised that a professional hood cleaning service is scheduled to clean the system next week.- Maintain records of hood and ventilation system cleaning and service.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged silicone spatulas were observed in use. - The damaged spatulas were removed from service by staff during the inspection.- Staff were educated not to use damaged equipment or utensils that cannot be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OCT 08, 2026: Accumulation of food debris, dirt and grease was observed in hard-to-reach areas, including below the dishwashing sink and below food preparation counters. Clean and sanitize all hard-to-reach areas, including below the dishwashing sink and food preparation counters**Dirty/debris was observed in between the cooler wall and the cookline. Ensure that the hard-to-reach areas are regularly cleaned to prevent the dirt buildup which can create unsanitary conditions and provide harborage for pests.**Please clean
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were observed on food-contact surfaces. Cleaning cloths must be stored in sanitizer buckets or, when sanitizer spray is used, replaced regularly or when visibly soiled to prevent cross-contamination of food.**The cleaning cloths were removed from the prep table and placed in the dirty linen area during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside a food container with the handle in direct contact with the food product. Scoops must be stored with handles positioned above or away from the food to prevent contamination.**Scoop was stored with handle vertically stored during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty/debris was observed in between the cooler wall and the cookline. Ensure that the hard-to-reach areas are regularly cleaned to prevent the dirt buildup which can create unsanitary conditions and provide harborage for pests.**Please clean
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were dirty clothes on the kitchen prep table near front prep cooler. - The chef removed the dirty clothes and put them in the dirty linen pile. Please ensure that the cleaning clothes are stored in a container containing sanitizer solution or if using spray bottle and a cleaning cloth make sure the cloth is changed after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Soup in the hold holding unit was measured at 45 degrees C using infrared thermometer. - The chef was instructed to reheat the soup and then put it in the hot holding unit. The chef told us that the person in charge was new hire and was not aware of the procedure to use the hot holding unit. The chef was instructed to always teach new staff the correct procedure for use of an equipment prior to them starting to use it.2) Meat balls left on the counter to steam off were measured at 37.4 degrees C. - The chef was instructed to immediately refrigerate the meat balls. The chef was also instructed that if they want to steam off the meat balls, they should spread the meat balls in a single layer or divide meat balls into smaller batches for cooling down.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back near the dishwasher was blocked by a dirty linen basket. - Please ensure that the hand washing sink is always accessible. The chef moved the basket out of the way during the inspection.
  4. Initial Inspection

    0 infractions

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