6434 Old Banff Coach Road SW · PATTERSON
December 15, 2025
PassBuild-up under cooler door handles, , Please clean
Canadian Pizza Unlimited is in the PATTERSON neighbourhood. PATTERSON, Calgary has 20 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 9, 2026, there are 10 (50%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since October 4, 2024, with 5 passes and 0 closures on record.
Build-up under cooler door handles, , Please clean
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.
1. A few slices of pizza measured at 43C in the pizza warmer, , 2. Sliced Donair in the hot holding unit measured at 18C, , Pizza and sliced Donair were discarded
No hand soap available at the kitchen hand wash station
Build-up under cooler door handles, , Please clean
Accumulation of debris in hard-to-reach areas in the dry storage area, shelving, and in between cooking equipment
Someone in care and control of the facility has no food safety certificate.
Sprayer pipe repaired by duct tape was still leaking located at dish washing sinks. , , Requirement:, a) Repair/replace the sprayer pipe to stop leakage. Do not usr duct tape to repair plumbing
Several bags of chicken and veggie samosa from unapproved were found in the chest freezer., No invoice was available to prove the approved source, and the operator could not disclose the source and stated that samosas were delivered by a lady., , Requirement:, Ensure that all food in a commercial facility is from approved source., Invoices must be kept onsite for at least three months for verification by the health inspector., -Samosas from unapproved source were discarded.
Internal temperature of beef cone kept on vertical grill was 39 C and heat source was turned off., , Requirement:, -Ensure that heat source is not turned off while meat is stored on vertical grill., , - Beef cone at 39C was discarded.
Internal temperature of shaved beef meat stored in the warmer was at 45C and chicken was at 52 C, , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C and higher., , -Beef meat was discarded., -Chicken was reheated to higher than 74C before storing back in the warmer.
Someone in care and control of the facility has no food safety certificate.
a) Sprayer pipe repaired by duct tape was still leaking located at dish washing sinks. , , b) Water leakage spots were noted on the ceiling above front counter., c) Rack shelves in walk in cooler were rusted trapping dirt., , , Requirement:, a) Repair/replace the sprayer pipe to stop leakage. Do not use duct tape to repair the plumbing., b) Clean and paint the ceiling panel with water spots, c) Refinish the rack shelves to have smooth surface.
Rubber gasket of walk-in cooler door was broken., , Requirement:, Repair/replace rubber gasket. Do not use duct tape/tape to repair surfaces/equipment.
Accumulation of loose dust around ceiling vent in front area., , Requirement:, Clean the ceiling vent.
Sanitizer bucket was measured at 10 ppm., Fresh sanitizer was prepared and measured 200 ppm.
Someone in care and control of the facility has no food safety certificate.
Duct tape was affixed on the edges of the tin cutter countertop.
Duct tape and cardboard was affixed on the door frame of the walk-in cooler., Remove the duct tape and cardboard., Surfaces must be smooth, non-absorbent to moisture and easy to clean.
Serving tongs were stored on the counter with food debris on the tongs., The tongs were cleaned, sanitized and kept in a quat sanitizer bucket at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.