45 Sunmills Drive SE · SUNDANCE
March 31, 2026
PassUpdate on March 31/2026, , Internal temperatures of pizza slices stored in the warmer were 42C ,46C ,52C 54 C, , (Repeat violation from previous inspection), , Requirement;, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Pizza slices at 42 C and 46 C were discarded., , Temperature of the unit was raised during inspection.
Rubber gasket of pizza prep cooler was broken., , , , Requirement:, , Replace rubber gasket.
Canadian Pizza Unlimited is in the SUNDANCE neighbourhood. SUNDANCE, Calgary has 43 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 26 (60%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since March 27, 2025, with 3 passes and 0 closures on record.
Update on March 31/2026, , Internal temperatures of pizza slices stored in the warmer were 42C ,46C ,52C 54 C, , (Repeat violation from previous inspection), , Requirement;, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Pizza slices at 42 C and 46 C were discarded., , Temperature of the unit was raised during inspection.
Rubber gasket of pizza prep cooler was broken., , , , Requirement:, , Replace rubber gasket.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
a) Cleaning cloth was kept in the window after use located near pizza prep counter., , b) Cleaning cloth was kept on prep counter after use in pizza cutting area., , Requirement:, , Soak cleaning cloth in sanitizer solution in between use
Raw meat bags were stored along with other foods in chest freezer., , , Requirement:, , Store raw meat apart from any other food to prevent cross contamination.
No label was provided on one sanitizer spray bottle located in back prep area., , , Requirement ;, , Provide label on spray bottle to identify its contents.
a) Internal temperature of gravy stored in the warmer located in back prep area was 46C., , b) Internal temperatures of pizza slices stored in the warmer were 42C and 43C, , , Requirement;, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Gravy and pizza slices were discarded., , , Pizza slices at 42C and 43C were discarded
a) Scoop handle was stored in semolina located in a bin in back prep area., , b) A bin containing cheese was kept on a garbage bin during shredding of cheese., , Requirement:, , a) Keep scoop handle out of food to prevent contamination, , b) Do not use garbage bin to store food on top of it to prevent contamination.
Protective covers were missing on light fixtures in back prep area, , Requirement:, , Provide protractive covers on light fixtures.
a) Rubber gasket of pizza prep cooler was broken., , b) Accumulation dirt and debris on the rubber gasket and interior surface of the door of this cooler was dirty., , Requirement:, , a) Replace rubber gasket., , b) Clean and sanitize the rubber gasket, and interior surface of the door.
Single use dishes were stored in bins having filth underneath, , Requirement:, , Store single use dishes in sanitary way in clean bins.
a) Heavy dirt and grease buildup under cooking equipment, b) Dirt buildup everywhere: in pizza pan storage bin, shelves in back prep area, cart shelves located next to deep fryer, wooden frames in back area, floor under three compartment sink, dough mixer, , Requirement:, , A deep cleaning is required for the entire facility in addition to above noted areas and equipment.
a) Internal temperature of gravy stored in the warmer was at 43 C, , b) Internal temperatures of pizza slices stored in the warmer were between 45C-47C, , Requirement:, a) Ensure that perishable foods under hot holding are stored at 60 C or higher., , Pizza slices and gravy were discarded during inspection., Temperature of pizza warmer was raised.
Hot water supply was not available at hand washing sink located in pizza prep area, as it was turned off from the valve below., , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sink., , Hot water supply was turned on during inspection., Do not turn off water supply from the valve below.
Pineapple chops were left in the can after opening located in pizza prep cooler., , , Requirement:, Transfer food to plastic/glass/stainless steel container after opening the can.
Hot water tap at hand washing sink was dripping., Requirement:, Repair the tap to stop dripping.