2386 23 Avenue NW · SILVER BERRY
October 2, 2025
Passfloor is worn by the fryer. Repair.
Hood fans require servicing. Sticker indicates that next service should occur in July 2023. , , Heavy grease build up noted on grates and dripping from canopy.
Flat top grill is in use without proper ventilation. Ensure grill is being used under the canopy.
High dusting is required., , Cleaning required on walls and under equipment an along floor edges.
Pizza Unlimited & Fried Chicken is in the SILVER BERRY neighbourhood. SILVER BERRY, Edmonton has 47 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 12, 2026, there are 37 (79%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since August 20, 2024, with 3 passes and 0 closures on record.
floor is worn by the fryer. Repair.
Hood fans require servicing. Sticker indicates that next service should occur in July 2023. , , Heavy grease build up noted on grates and dripping from canopy.
Flat top grill is in use without proper ventilation. Ensure grill is being used under the canopy.
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.
SILVER BERRY
High dusting is required., , Cleaning required on walls and under equipment an along floor edges.
Sanitizer solution was not prepared or in use. , , Do not use lemon-scented bleach on food contact surfaces. Plain unscented bleach is required., , An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
Staff are not washing the gravy pot between uses. Pot has heavy build up of dried gravy.
Staff were not using a thermometer to check the cook temperature of donair meat. Large, thick pieces of meat of various sizes were being cooked. These will not cook at the same speed. Take temperature in various locations to ensure the meat is reaching 74C throughout. , , , Please ensure donairs and shawarma is handled in compliance with the AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products, which were reviewed and can be found at: , , , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
Improper manual dishwashing procedures in place. Staff are not sanitizing dishes. , , Facility was not following proper manual dishwashing procedures., Ensure proper manual dishwashing procedures are followed:, 3 - compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 2, Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
Hand sink did not have paper towels stocked.
floor is worn by the fryer. Repair.
Hood fans require servicing. Sticker indicates that next service should occur in July 2023. , , Heavy grease build up noted on grates and dripping from canopy.
Flat top grill is in use without proper ventilation. Ensure grill is being used under the canopy.
High dusting is required.
Sanitizer solution was not prepared or in use. , , Do not use lemon-scented bleach on food contact surfaces. Plain unscented bleach is required., , An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
Staff are not washing the gravy pot between uses. Pot has heavy build up of dried gravy.
Staff were not using a thermometer to check the cook temperature of donair meat. Large, thick pieces of meat of various sizes were being cooked. These will not cook at the same speed. Take temperature in various locations to ensure the meat is reaching 74C throughout. , , , Please ensure donairs and shawarma is handled in compliance with the AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products, which were reviewed and can be found at: , , , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
Improper manual dishwashing procedures in place. Staff are not sanitizing dishes. , , Facility was not following proper manual dishwashing procedures., Ensure proper manual dishwashing procedures are followed:, 3 - compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 2, Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
Hand sink did not have paper towels stocked.
floor is worn by the fryer. Repair.
Hood fans require servicing. Sticker indicates that next service should occur in July 2023. , , Heavy grease build up noted on grates and dripping from canopy.
Flat top grill is in use without proper ventilation. Ensure grill is being used under the canopy.
High dusting is required.