Little Caesars 4833-0003
18 Panatella Boulevard NW Calgary AB T3K 6K7 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Employee belongings were observed to be stored on the same shelves as the takeout boxes and bags containing powdered condiments. **The personal belongings of employees must be stored separately from food storage and food preparation areas.2. A crate of onions and a box of bell peppers were placed directly on the floor of the walk-in cooler. **Food items must not be stored directly on the ground and should be a minimum of 6 inches off the ground.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The handle of the stand-up freezer adjacent to the dry storage shelving unit was observed to be missing during the June 10, 2026, inspection. **Repair or replace the handle with one that is smooth, easily cleanable, and impervious to contamination.3. The handle of scoops was observed to be coming in direct contact with contents of the top inserts of the prep cooler. **Ensure that scoops are stored in a manner that prevents the handle from coming into contact with food to reduce contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- OUTSTANDING VIOLATIONThe handle of the stand-up freezer was observed to still be missing during the February 13, 2025 inspection. Please repair or replace the handle with one that is smooth, easily cleanable, and impervious to contamination. PREVIOUS VIOLATION (January 24, 2024)The handle of the stand-up freezer was missing. Please replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The ventilation fan in the walk-in cooler was observed to have a significant amount of dust build up. **Clean the ventilation fan to reduce the risks of contamination from dirt debris. 2. The shelving unit used to store baking pans was observed to have a significant amount of dough build-up. **Have the shelves cleaned and increase the frequency of cleaning within the cleaning schedule. 3. The floors underneath the below areas were observed to have a significant amount of food and grease debris: a. the prep coolers.b. the clean equipment shelvesc. dishwashing area and d. oven area**These areas need to be cleaned, and the frequency of cleaning must be increased.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Balls of dough on rack and rolls were left uncovered in the walk-in cooler.Please obtain food-grade covers for the dough on the rack and rolls to ensure the product is always covered to protect the food from physical contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Raid bug spray was observed above the mop sink. Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility.Operator promptly discarded the Raid bug spray.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were observed to be expired effecting the accuracy of the test.Please obtain quat sanitizer test strips within its expiry date.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- OUTSTANDING VIOLATIONThe handle of the stand-up freezer was observed to still be missing during the February 13, 2025 inspection. Please repair or replace the handle with one that is smooth, easily cleanable, and impervious to contamination. PREVIOUS VIOLATION (January 24, 2024)The handle of the stand-up freezer was missing. Please replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- OUTSTANDING VIOLATIONShelving units observed in the walk-in cooler was observed to rusty and covered with grime and food debris during the February 13, 2025 inspection. Rust is not a smooth, cleanable, impervious surface and is difficult to clean and sanitize.Please clean and sanitize the shelving units in the walk-in cooler and refinish the rusty surfaces. PREVIOUS VIOLATION (January 24, 2024)The shelving units in the walk-in cooler had accumulation of dirt and dust. Please clean. Then, ensure that a cleaning schedule is in place to maintain the shelving units free of dirt and dust accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The vents on the ceiling and the area around it located in the kitchen were observed to be dusty with loose debris potentially becoming a physical contaminant.Please clean the indicated areas to ensure it is free of dusty and loose debris.2) The shelving unit containing clean dishes were observed to be covered in sticky grease and food debris. This is an unhygienic storage area for clean and sanitized dishes.Please clean and sanitize the indicated area.3) The fan cover located in the walk-in cooler was observed to be dusty and covered with loose debris, potentially becoming a physical contaminant.Please clean and sanitize the indicated area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The cleaning cloths were stored hanging on the plumbing pipe beside the compartment sink. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk food items, including pepperoni slices, were measured to have a surface temperature of 12°C. The internal temperatures of the food items were adequate and measured at 6°C. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the excess food items were removed and transferred to the walk-in cooler. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap in the handwashing station. The staff 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.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel in a handwashing station in the staff washroom was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A portable ventilation fan were being used in the food preparation area. The inspector informed the staff that portable ventilation fans are not allowed in the kitchen as it would scatter dirt and dust throughout. The fan was removed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The handle of the stand-up freezer was missing. Please replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- The shelving units in the walk-in cooler had accumulation of dirt and dust. Please clean. Then, ensure that a cleaning schedule is in place to maintain the shelving units free of dirt and dust accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. The staff mentioned that the inserts were being washed every 2 weeks. Please clean the inserts at least once weekly. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?