110 - 2971 136 Avenue NW · SAGE HILL
28 novembre 2025
Non conformeA food handler was wearing a dirty apron., , The food handler was instructed to change their apron.
The hot holding unit measured 55°C. Hawaiin Pizza internal temperature was measured at 53°C. All in meat pizza was measured at 55°C., Chicken measured 57°C and 61°C respectively., , The hot holding unit temperature was adjusted and measured 63°C., , Store perishable food in the hot holding unit at 60°C or above.
Repeat violation cited on November 28, 2025:, Pest control traps were in place; however, pest control records were not available. , , The operator was provided link to the AHS pest control checklist., , Maintain monthly pest control records., , Previous violation:, No pest control in place. , , Provide monitoring traps and check and record traps once a month.
Repeat violation cited on November 28, 2025:, The staff washroom was cluttered with items. , , Declutter the staff washroom., , Ensure items associated with food handling are not stored in the staff washroom., , Previous violation:, Staff washroom had miscellaneous large food equipment stored inside. , , Remove unused equipment from premise to allow for ease of cleaning of facility.
Repeat violations cited on November 28, 2025:, 1. Black debris buildup was noted underneath the pop crates station at the front service area., , 2. Grease deposits and other residues buildup was noted on the ventilation canopy filters and hood system., , 3. Grease deposit and other residues buildup was noted underneath and behind the ventilation canopy., , 4. Debris buildup was noted in hard to reach areas in the facility., , Previous violations:, 1) Flour dust build-up on the chicken breading station. Grease on the walls by the chicken station., , 2) Dust and grease build-up on the underneath fryers and tables., , 1 to 2) Clean these areas.
Canadian Pizza Unlimited se trouve dans le quartier SAGE HILL. SAGE HILL, Calgary compte 94 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 82 (87%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 6 septembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
A food handler was wearing a dirty apron., , The food handler was instructed to change their apron.
The hot holding unit measured 55°C. Hawaiin Pizza internal temperature was measured at 53°C. All in meat pizza was measured at 55°C., Chicken measured 57°C and 61°C respectively., , The hot holding unit temperature was adjusted and measured 63°C., , Store perishable food in the hot holding unit at 60°C or above.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
SAGE HILL
Repeat violation cited on November 28, 2025:, Pest control traps were in place; however, pest control records were not available. , , The operator was provided link to the AHS pest control checklist., , Maintain monthly pest control records., , Previous violation:, No pest control in place. , , Provide monitoring traps and check and record traps once a month.
Repeat violation cited on November 28, 2025:, The staff washroom was cluttered with items. , , Declutter the staff washroom., , Ensure items associated with food handling are not stored in the staff washroom., , Previous violation:, Staff washroom had miscellaneous large food equipment stored inside. , , Remove unused equipment from premise to allow for ease of cleaning of facility.
Repeat violations cited on November 28, 2025:, 1. Black debris buildup was noted underneath the pop crates station at the front service area., , 2. Grease deposits and other residues buildup was noted on the ventilation canopy filters and hood system., , 3. Grease deposit and other residues buildup was noted underneath and behind the ventilation canopy., , 4. Debris buildup was noted in hard to reach areas in the facility., , Previous violations:, 1) Flour dust build-up on the chicken breading station. Grease on the walls by the chicken station., , 2) Dust and grease build-up on the underneath fryers and tables., , 1 to 2) Clean these areas.
In the hot holding,, Hawaiin Pizza internal temperature was measured at 51.3 degrees C, All in meat pizza was measured at 55 degrees C., *Hawaiin pizza was discarded, and the meat pizza was reheated., , -Ensure that the hot holding unit is turned on first before putting food inside the hot holding unit and the temperature is at least 60 degrees C /140 degrees F or higher., -Ensure that the perishable food is stored in hot holding at 60 degrees C or higher., , October 8, 2024. inspection:, Fried chicken was measured at 45.9 degrees C. and pizza was measured at 49 degrees C in the hot holding unit. , , Discarded the chicken and pizza., , , Store all hot perishable food at 60 degrees C or higher., , Previous inspection:, Pizza in the hot holding unit was measured at 52 degrees C. , , Store all hot perishable food at 60 degrees C or higher.
Improper manual dishwashing was being followed., The utensils were being dipped in the sanitizer and then was rinsed with water., , -Ensure that proper manual dishwashing is followed in the facility., -Wash with soap/detergent and water in first sink, rinse with water in the second sink and sanitize by completely submerging the utensils in the sanitizing solution for at least 2 minutes in the third sink. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
Quat test strips had expired., , -Purchase valid new test strips.
No pest control in place. , , Provide monitoring traps and check and record traps once a month. ,
Staff washroom had miscellaneous large food equipment stored inside. , , Remove unused equipment from premise to allow for ease of cleaning of facility.
Paper was placed at the hot holding unit door to stop the vibration. Staff touches the paper each time, she/he grabs food. Can't use the paper on the hot holding unit door., , Fix the hot holding unit.
Grime build-up on kitchen floor hard to reach areas. , , Clean these areas.
1) Flour dust build-up on the chicken breading station. Grease on the walls by the chicken station., , 2) Dust and grease build-up on the underneath fryers and tables., , 1 to 2) Clean these areas.
October 8, 2024. inspection:, Fried chicken was measured at 45.9 degrees C. and pizza was measured at 49 degrees C in the hot holding unit. , , Discarded the chicken and pizza., , , Store all hot perishable food at 60 degrees C or higher., , Previous inspection:, Pizza in the hot holding unit was measured at 52 degrees C. , , Store all hot perishable food at 60 degrees C or higher.
No pest control in place. , , Provide monitoring traps and check and record traps once a month. ,
Staff washroom had miscellaneous large food equipment stored inside. , , Remove unused equipment from premise to allow for ease of cleaning of facility.
Paper was placed at the hot holding unit door to stop the vibration. Staff touches the paper each time, she/he grabs food. Can't use the paper on the hot holding unit door., , Fix the hot holding unit.
Grime build-up on kitchen floor hard to reach areas. , , Clean these areas.
1) Flour dust build-up on the chicken breading station. Grease on the walls by the chicken station., , 2) Dust and grease build-up on the underneath fryers and tables., , 1 to 2) Clean these areas.
Soiled cloths from previous day were left on counters and equipment. , , Ensure end of day procedures for cleaning include laundering or setting aside soiled cloths for laudering from food contact surfaces.
Sept 06- did not observe the following items as business was not open yet and no food handling was occurring, , 1) Several bags of Donair meats and pepperoni were being thawed at room temperature since this morning. Donair meats were measured between 14.8 to 15.0 degrees C. and pepperoni was measured at 15.8 degrees C. , , Discarded the Donair meats and pepperoni., , Thaw in cooler overnight, under cold running water or in a microwave. , , 2) Pizza in the hot holding unit was measured at 52 degrees C. , , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
No pest control in place. , , Provide monitoring traps and check and record traps once a month. ,
Staff washroom had miscellaneous large food equipment stored inside. , , Remove unused equipment from premise to allow for ease of cleaning of facility.
1) Dust build-up on the canopy filters. , , 2) Grime build-up on kitchen floor hard to reach areas. , , 1 to 2) clean these areas.,
1) Flour dust build-up on the chicken breading station., , 2) Dust and grease build-up on the canopy and filters and pizza oven. , , 3) Dust and grease build-up on the underneath fryers and tables., , 1 to 3) Clean these areas. ,