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Little Caesars

107 - 9310 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on June 4, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on June 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on June 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on June 3, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 7, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as a scoop and stored directly inside bulk cheese.Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen sink was not draining, and while one basin was filled two other basins actively backed up.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer were expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sinks in the kitchen were not draining properly and when filled was holding water.2. Hand soap was not available at the back hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen sink was not draining, and while one basin was filled two other basins actively backed up. The hand sinks in the kitchen were not draining properly and when filled was holding waterThe hot water tap for the mop sink was not functioning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover of the walk-in cooler.
  3. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No - the operator and staff were not keeping regular consistent food safety temperature logs/checklists. Operator is to ensure consistent use of daily food safety temperature logs/checklists, with copy of records on-site for review as necessary (with records to be kept for minimum of 90 days).

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