2386 23 Avenue NW · SILVER BERRY
2 octobre 2025
Réussifloor 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 se trouve dans le quartier SILVER BERRY. SILVER BERRY, Edmonton compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 12 avril 2026, 37 (79%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 20 août 2024, avec 3 réussites et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.