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Little Caesars 4977-0001

5 - 728 Northmount Drive NW Calgary AB T2K 3K2 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars 4977-0001 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on November 3, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on October 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on October 23, 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 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 3 times across 2 separate inspections, most recently on October 21, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 23, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on October 22, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were more than ten raw pizzas left at room temperature and the temperature measured 17C. The operator stated they were left out for no more than 20 minutes and if the the pizzas are not ordered then they are discarded. Ensure the raw pizzas are maintained below 4C to prevent the growth of bacteria. The operator placed the raw pizzas in the cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted on October 23, 2025***No quat test strips available to confirm the concentration. The Quat test strips had expired.-Please ensure that the Quat test strips are valid and are not expired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean equipment stored near the hand sink to dry. Food equipment must be protected from contamination at all times. When performing hand hygiene, the splashes may contaminate the food equipment. Install a splash guard.
  3. Risk Management Inspection

    3 infractions

    • 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 temperature records were being maintained in the facility.-Ensure that the temperature records are maintained to ensure the safety of the food processes performed in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no functional thermometers in the prep coolers.-Ensure that thermometers are present to maintain food safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired.-Please ensure that the Quat test strips are valid and are not expired.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel roll was hung from the shelves and stored above the paper towel dispenser in the washroom as the new paper towel rolls don't fit the existing paper towel dispenser. Please install new paper towel dispensers or purchase paper towels that fit the existing paper towel dispenser.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A butane like odor was detected in the facility.-Ensure that the odor is corrected/ removed in order to maintain public and employee health.
  5. Demand Inspection

    5 infractions

    • 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 temperature records were being maintained in the facility.-Ensure that the temperature records are maintained to ensure the safety of the food processes performed in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The raw peperoni cheese pizza was premade and was kept in pizza pans in a cart opposite the pizza oven. The internal temperature was measured at 12C.The peperoni cheese pizza was put in the walk-in cooler by the operator and the operator was made aware about the temperature danger zone and the temperature abuse that could occur when food is placed at higher temperatures.2) The ambient temperature of the walk-in cooler was measured at 8 C at the beginning and after some time the temperature had gone higher to 11 C. The temperature was fluctuating between 8 C and 11 C.The foods inside the walk-in cooler:* The pizza dough was measured at 6.5 C* Peperoni at 5.1 C* Cheese at 5.6 C.The operator moved the food into the prep coolers.-Ensure that the perishable food is stored at 4C or less and the walk-in cooler is repaired/fixed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no functional thermometers in the prep coolers.-Ensure that thermometers are present to maintain food safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired.-Please ensure that the Quat test strips are valid and are not expired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was not working properly.-Fix/repair the walk-in cooler.
  6. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler attempted to resume food handling after speaking on the cellphone without handwashing. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel roll was hung from the shelves and stored above the paper towel dispenser in the washroom as the new paper towel rolls don't fit the existing paper towel dispenser. Please install new paper towel dispensers or purchase paper towels that fit the existing paper towel dispenser.

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