45 Sunmills Drive SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
31 mars 2026
Update on March 31/2026, , Internal temperatures of pizza slices stored in the warmer were 42C ,46C ,52C 54 C, , (Repeat violation from previous inspection), , Requirement;, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Pizza slices at 42 C and 46 C were discarded., , Temperature of the unit was raised during inspection.
Rubber gasket of pizza prep cooler was broken., , , , Requirement:, , Replace rubber gasket.
Canadian Pizza Unlimited se trouve dans le quartier SUNDANCE. SUNDANCE, Calgary compte 45 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juillet 2026, 31 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Tempo - Food
SUNDANCE
Ce restaurant a été inspecté 6 fois depuis le 16 août 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
2 infractions
Update on March 31/2026, , Internal temperatures of pizza slices stored in the warmer were 42C ,46C ,52C 54 C, , (Repeat violation from previous inspection), , Requirement;, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Pizza slices at 42 C and 46 C were discarded., , Temperature of the unit was raised during inspection.
Rubber gasket of pizza prep cooler was broken., , , , Requirement:, , Replace rubber gasket.
9 infractions
a) Cleaning cloth was kept in the window after use located near pizza prep counter., , b) Cleaning cloth was kept on prep counter after use in pizza cutting area., , Requirement:, , Soak cleaning cloth in sanitizer solution in between use
Raw meat bags were stored along with other foods in chest freezer., , , Requirement:, , Store raw meat apart from any other food to prevent cross contamination.
No label was provided on one sanitizer spray bottle located in back prep area., , , Requirement ;, , Provide label on spray bottle to identify its contents.
a) Internal temperature of gravy stored in the warmer located in back prep area was 46C., , b) Internal temperatures of pizza slices stored in the warmer were 42C and 43C, , , Requirement;, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Gravy and pizza slices were discarded., , , Pizza slices at 42C and 43C were discarded
a) Scoop handle was stored in semolina located in a bin in back prep area., , b) A bin containing cheese was kept on a garbage bin during shredding of cheese., , Requirement:, , a) Keep scoop handle out of food to prevent contamination, , b) Do not use garbage bin to store food on top of it to prevent contamination.
4 infractions
a) Internal temperature of gravy stored in the warmer was at 43 C, , b) Internal temperatures of pizza slices stored in the warmer were between 45C-47C, , Requirement:, a) Ensure that perishable foods under hot holding are stored at 60 C or higher., , Pizza slices and gravy were discarded during inspection., Temperature of pizza warmer was raised.
Hot water supply was not available at hand washing sink located in pizza prep area, as it was turned off from the valve below., , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sink., , Hot water supply was turned on during inspection., Do not turn off water supply from the valve below.
Pineapple chops were left in the can after opening located in pizza prep cooler., , , Requirement:, Transfer food to plastic/glass/stainless steel container after opening the can.
Aucune infraction
9 infractions
a) A tray containing cheese blocks was kept on garbage bin while shredding cheese, garbage from the bin was almost touching cheese., , b) Raw chicken was kept for cutting on the same prep table where cheese blocks were kept, and staff was not washing hands after handling raw chicken., , Requirement:, a) Do not use garbage bin to store food on it to prevent contamination., , b) Do not handle raw meat and cheese on the same prep table at the same time., Staff must wash hands after handling raw meat to prevent contamination.
No labels were provided on sanitizer spray bottles located in front and back prep area., , Requirement: , Provide labels on spray bottles to identify their contents.
Internal temperatures of pizza slices stored in the warmer were 45 C,48.2 C, 56.4 C ,46.5 C, , Requirement:, -Ensure that pizzas are stored at 60 C and higher during hot holding., -Pizza slices at 45 C,48.2 C ,46.5 C were discarded, - Temperature of the unit was raised during inspection.
6 infractions
Concentration of chlorine was so high in both sanitizer spray bottles located in the prep area that test strip faded immediately after dipping in the solution., , Requirement:, Overuse of chemicals on food contact surfaces will contaminate food., Ensure that concentration of chlorine is maintained at 100 ppm.
- No sanitizer solution was made in the sink for utensils., (Repeat violation from previous inspection), Requirement:, , - Make sanitizer solution in the sink for utensils., -Sanitize utensils by soaking in sanitizer solution for at least two minutes, followed by air drying.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , Requirement:, Provide chlorine test strips.
Protective covers were missing on light fixtures in back prep area, , Requirement:, , Provide protractive covers on light fixtures.
a) Rubber gasket of pizza prep cooler was broken., , b) Accumulation dirt and debris on the rubber gasket and interior surface of the door of this cooler was dirty., , Requirement:, , a) Replace rubber gasket., , b) Clean and sanitize the rubber gasket, and interior surface of the door.
Single use dishes were stored in bins having filth underneath, , Requirement:, , Store single use dishes in sanitary way in clean bins.
a) Heavy dirt and grease buildup under cooking equipment, b) Dirt buildup everywhere: in pizza pan storage bin, shelves in back prep area, cart shelves located next to deep fryer, wooden frames in back area, floor under three compartment sink, dough mixer, , Requirement:, , A deep cleaning is required for the entire facility in addition to above noted areas and equipment.
Hot water tap at hand washing sink was dripping., Requirement:, Repair the tap to stop dripping.
Staff stated gravy powder was mixed in water and stored in the warmer at 10 am, without reheating to required temperature before storing in the warmer. Internal temperature of gravy measured 48C at 3:10 pm., , Requirement:, - Ensure that gravy is reheated on stove/microwave to internal temperature of 74C and stored in the warmer at 60 C and higher., , - Gravy at 48 C was discarded during inspection.
- No sanitizer solution was made in the sink for utensils., (Repeat violation from previous inspection), Requirement:, , - Make sanitizer solution in the sink for utensils., -Sanitize utensils by soaking in sanitizer solution for at least two minutes, followed by air drying.
Staff's jacket was kept on pop bottles located in back prep area., , Requirement:, , Store personal and miscellaneous items separately from food/drinks.
Pineapple was left in the can after opening., , Requirement, Transfer food to glass/plastic/stainless steel container after opening the can.
Shelves of cart were lined with tin foil trapping dirt located near the deep fryer., , (Repeat violation from previous inspection), , Requirement:, -All surfaces must be smooth, washable and non- absorbent., - remove tin foil from the cart shelves.
Shelf of pizza prep cooler was sticky and dirty., , Requirement:, , Clean the cooler shelf.
a) Screen of door located at back exterior door was broken, which could allow entry of pests/vermin., b) House flies were noted in the facility., , Requirement:, a) Repair/replace screen door., b) Implement control measures to eliminate flies in the facility.
a) Shelves located in walk in cooler were heavily rusted trapping dirt., b) Shelves of cart were lined with tin foil trapping dirt located near the deep fryer., , Requirement:, -All surfaces must be smooth, washable and non- absorbent., - Refinish the shelves to have smooth surface., - remove tin foil from the cart shelves.
a) Dirt buildup on rusted shelves in walk in cooler., b) Dirt buildup on cart shelves lined with tin foil located near the deep fryer., c) Plack plastic lid of mixer was sticky and dirty., , Requirement:, Clean the above noted areas and equipment.