2060 - 6004 Country Hills Boulevard NE · SKYVIEW RANCH
10 décembre 2025
ConformeAucune infraction trouvée
Canadian Pizza Unlimited se trouve dans le quartier SKYVIEW RANCH. SKYVIEW RANCH, Calgary compte 75 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 27 mai 2026, 48 (64%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 4 (5%) fermés.
Ce restaurant a été inspecté 4 fois depuis le 16 septembre 2024, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
There was no hot running water supplied at the hand sink next to the dishwashing sinks. The tap handle turned but no water came out. Please repair so there is both hot and cold running water supplied at hand sink.
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.
REPEATING VIOLATION:, Non-food grade containers are being used to store food at the facility., - Ensure all foods are stored in food-grade containers at all times.
Sanitizer spray bottle was not labelled to indicate its contents. Please label.
Cooked chicken was left on counter at room temp. Temp of chicken measured 21-22C (destroyed). Staff advised chicken was prepared over 2 hours ago and was being cooled. Please practice quick-cooling methods.
Staff was reversing wash and sanitize steps in the 2 comp sink manual dishwashing method. Please comply with approved dishwashing procedures which include: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.
Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned they have a professional company responsible for setting the traps and conducting inspections., - Please maintain pest control records on-site at all times.
Food handling permit was not displayed at the facility., - Please ensure the correct and updated document is displayed where it can be easily seen.
1) Stacks of clean dough trays were stored directly on the floor and one stack was stored next to a dirty mop and pail. Store trays at last 6 inches off the floor and in a sanitary manner., 2) Clean utensils (spatulas) were hung directly next to the soap dispenser above the 3 comp sink (corrected). Store utensils away from chemicals and sources of contamination.
There was an open can of tomato sauce in the walk-in cooler. Please transfer unused product into a clean, foodgrade container.
Chlorine sanitizer solution prepared in spray bottle was tested at 10 ppm., - Operator instructed to prepare chlorine sanitizer solution and concentration should be tested at 100 ppm., - As discussed, ensure that sanitizer is prepared and tested regularly.
Non-food grade containers are being used to store food at the facility., - Ensure all foods are stored in food-grade containers at all times.
1. Two white plastic bags of chicken were found in the walk-in cooler., - Chicken was transferred to a food-grade container., , 2. Meat products were stored on the upper shelves above vegetables and cheese in the walk-in cooler., - Operator removed meat items from upper shelves and placed them on the lower shelves below the raw vegetables during the inspection.
1. Food in main tabletop/prep cooler measured between 6-8 degrees Celsius. , - Ensure that all perishable food is maintained at 4 degrees Celsius or less at all times. Ensure to close top lid when not in use., , 2. No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
Staff was not able to demonstrate proper use of the 2-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as required., - Operator was informed on how to properly use the sink for sanitization., - Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
1. Handwashing stations in the kitchen and washroom were not supplied with paper towels. As per operator, new paper towel dispensers were recently installed that required different rolls than the one's available on-site. , , - Available paper towels were placed at all three handwashing stations during inspection. , - Ensure hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
Facility does not have test strips for chlorine sanitizer. , - Provide test strips and ensure concentration of sanitizer is tested for and maintained at all times.
Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned they have a professional company responsible for setting the traps and conducting inspections., - Please maintain pest control records on-site at all times.
Food handling permit was not displayed at the facility., - Please ensure the correct and updated document is displayed where it can be easily seen.
***Ongoing Violation***, , Washroom not equipped with a self-closing device. , - Please install
Mixer at the back of kitchen was not properly cleaned, and food debris was noted on the machine., - Please ensure the mixer is cleaned more thoroughly and sanitized after use.