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Little Caesars 4826-0101

9020 - 2060 Symons Valley Pkwy NW Calgary AB T3P 0M9 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars 4826-0101 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on October 30, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 across 2 separate inspections, most recently on October 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on October 30, 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?

  • 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 across 2 separate inspections, most recently on February 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Recurring violation cited October 30, 2025:No quat test strip was available.Previous violation:There were no Quat test strips available.-Purchase new valid test strips.
    • 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 lighting levels in the walk-in cooler was dim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on October 30, 2025:1. Debris buildup as noted underneath the racks opposite the 3-compartment sink.2. Debris and grease deposit buildup were noted on the racks opposite the 3-compartment sinks.3. Debris and grease deposit buildup were noted on the rack adjacent prep cooler.4. Food debris buildup was noted underneath the racks in the walk-in cooler.Previous violation:Area under the racks in the walk in cooler and the pizza oven had dirt and food debris.-Clean the area.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese in the box which was placed on a crate was measured at 7 degrees C.The operator mentioned that they were refilling the cheese in the inserts.The box was placed inside the walk-in cooler by the operator.-Ensure that the perishable food is stored at temperatures 4 degrees C or less or 60 degrees C or greater.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Quat test strips available.-Purchase new valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink at the back of the kitchen was not working.The operator mentioned that they had already called the plumber for the issue.-Fix the hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the racks in the walk in cooler and the pizza oven had dirt and food debris.-Clean the area.
  3. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Almonds were observed in a zip lock bag on-site on a table in the kitchen. a) The operator of a food premise shall ensure that food is stored, displayed, prepared,transported and served in a manner that prevents the food from becoming contaminated.b) Non-food items or items that do not belong to the business shall be stored in designated areas away from any food, food equipment or food contact surfaces.c) Food operators shall be familiar with common food allergens which can be life threatening tosome customers.

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