6434 Old Banff Coach Road SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 décembre 2025
Build-up under cooler door handles, , Please clean
Canadian Pizza Unlimited se trouve dans le quartier PATTERSON. PATTERSON, Calgary compte 21 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 15 (71%) 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.
Shell C44228 - Food
PATTERSON
Ce restaurant a été inspecté 7 fois depuis le 13 octobre 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
Build-up under cooler door handles, , Please clean
4 infractions
1. A few slices of pizza measured at 43C in the pizza warmer, , 2. Sliced Donair in the hot holding unit measured at 18C, , Pizza and sliced Donair were discarded
No hand soap available at the kitchen hand wash station
Build-up under cooler door handles, , Please clean
Accumulation of debris in hard-to-reach areas in the dry storage area, shelving, and in between cooking equipment
2 infractions
Someone in care and control of the facility has no food safety certificate.
Sprayer pipe repaired by duct tape was still leaking located at dish washing sinks. , , Requirement:, a) Repair/replace the sprayer pipe to stop leakage. Do not usr duct tape to repair plumbing
7 infractions
Several bags of chicken and veggie samosa from unapproved were found in the chest freezer., No invoice was available to prove the approved source, and the operator could not disclose the source and stated that samosas were delivered by a lady., , Requirement:, Ensure that all food in a commercial facility is from approved source., Invoices must be kept onsite for at least three months for verification by the health inspector., -Samosas from unapproved source were discarded.
Internal temperature of beef cone kept on vertical grill was 39 C and heat source was turned off., , Requirement:, -Ensure that heat source is not turned off while meat is stored on vertical grill., , - Beef cone at 39C was discarded.
Internal temperature of shaved beef meat stored in the warmer was at 45C and chicken was at 52 C, , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C and higher., , -Beef meat was discarded., -Chicken was reheated to higher than 74C before storing back in the warmer.
5 infractions
Sanitizer bucket was measured at 10 ppm., Fresh sanitizer was prepared and measured 200 ppm.
Someone in care and control of the facility has no food safety certificate.
Duct tape was affixed on the edges of the tin cutter countertop.
Duct tape and cardboard was affixed on the door frame of the walk-in cooler., Remove the duct tape and cardboard., Surfaces must be smooth, non-absorbent to moisture and easy to clean.
Aucune infraction
6 infractions
An improper temperature control of food was noted during the inspection where high-risk food items, being cooked meat from the Shawarma cone, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.
An improper thawing practice was observed during the inspection, being that raw chicken were thawed under running water measured at 14°C. The inspector discussed the proper thawing procedures with the staff/operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water (water at or below 4°C), by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
Someone in care and control of the facility has no food safety certificate.
a) Sprayer pipe repaired by duct tape was still leaking located at dish washing sinks. , , b) Water leakage spots were noted on the ceiling above front counter., c) Rack shelves in walk in cooler were rusted trapping dirt., , , Requirement:, a) Repair/replace the sprayer pipe to stop leakage. Do not use duct tape to repair the plumbing., b) Clean and paint the ceiling panel with water spots, c) Refinish the rack shelves to have smooth surface.
Rubber gasket of walk-in cooler door was broken., , Requirement:, Repair/replace rubber gasket. Do not use duct tape/tape to repair surfaces/equipment.
Accumulation of loose dust around ceiling vent in front area., , Requirement:, Clean the ceiling vent.
Serving tongs were stored on the counter with food debris on the tongs., The tongs were cleaned, sanitized and kept in a quat sanitizer bucket at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
There was no soap in the handwashing station. The staff/operator put soap in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
, 1) Perforated pizza pans were stored in an unfinished wooden box lined with dirty cardboard. Remove dirty cardboard. Finish the wooden surface so that it is smooth, non-absorbent to moisture and easy to clean., **FIXED (2023-10-13). The above was not noted during the inspection., , 2) Service records for the grease interceptor were not documented properly. Record all inspections, cleaning and maintenance accurately as per municipal bylaw., **FIXED (2023-10-13). Records for routine service of the grease trap were provided., , 3) Caulking at the two compartment sink was mouldy and in a state of disrepair. Replace the caulking., **OUTSTANDING (2023-10-13). The caulking at the two-compartment sink was still moldy and in a state of disrepair. Please fix the caulking, as discussed during the inspection., , 4) The waste plumbing at the kitchen hand sink was not installed to code. Refer to the plumbing code for proper installation., **FIXED (2023-10-13). The hand sink was properly drained/plumbed in.
The floor by the handwashing sink was not smooth and easily cleanable. Please fix the floor to ensure that it is smooth and easily cleanable., **FIX THE FLOOR.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.