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Little Caesars 4991-0101

403 - 3 Stonegate Drive NW Airdrie AB T4B 0N2 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars 4991-0101 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on September 29, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 9 times across 6 separate inspections, most recently on September 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 December 12, 2024. 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 7 times across 5 separate inspections, most recently on September 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on December 8, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing sinks have missing or loose joints in between compartments, making them unreliable for holding water for washing and sanitizing dishware. Caulking material has significant mould and debris build-up. Remove damaged moulding in and around sink basins. Repair sink compartments to ensure each basin can hold a volume of water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Shelving in the walk-in cooler-Shelving in the pizza finishing area-Shelving in the dishwashing area
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats test strips being used in this facility were observed to be discoloured and unable to read a correct sanitizer concentration.Acquire new suitable quats test strips.*On order. Advise once available onsite.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer available for use in spray bottles onsite was measured at a concentration of 100ppm. Bottles were re-filled during inspection and measured at a concentration of 200ppm quats. Ensure that sanitizer is routinely checked to ensure a satisfactory concentration is available for use on food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the pizza dough in the walk-in cooler is not covered, making it prone to contamination from the overhead cooler unit.Cover pizza dough to protect from potential contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff onsite described a dishwashing processes for dishes and clean-in-place equipment that did not include sanitizing.Ensure that all food handling equipment and surfaces are sanitized as part of dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats test strips being used in this facility were observed to be discoloured and unable to read a correct sanitizer concentration.Acquire new suitable quats 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 baseboard on the corner of the wall adjacent to the dough preparation area is peeling and damaged, making the surface harder to clean. Repair baseboard to render surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving of the walk-in cooler has a build-up of mould. Clean shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The shelving near the dishwashing area used to store cleaned food handling equipment-The ceiling vent above the pizza preparation areaClean indicated areas.
  5. 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)?
      • The quats test strips being used in this facility were observed to be discoloured and unable to read a correct sanitizer concentration.Acquire new suitable quats 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 back handwashing sink was missing paper towel, and contained food equipment in its basin.Paper towel was replaced and dishes moved during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The shelving near the dishwashing area used to store cleaned food handling equipment-The ceiling vent above the pizza preparation areaClean indicated areas.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepared uncooked pizzas were observed being stored without temperature controls. Staff indicated that pizzas were intended to be cooked within a three hour period, but that the timers used to monitor time-temperature controls were not functional. Any perishable foods stored outside of temperature control for a period of up to two hours must have a reliable means of monitoring temperature. Pizzas were placed into a walk-in cooler during inspection. Ensure that foods stored outside of temperature controls have a means of tracking time spent outside of temperature controls, and are disposed of after two hours have elapsed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats test strips used to confirm sanitizer concentration were heavily discoloured. New sanitizer test strips were made available onsite during inspection. Ensure that sanitizer is being tested on a routine basis (recommended daily).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler and clean utensil storage shelving require cleaning. Clean indicated areas.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed cardboard being used to absorb grease around the crazy bread stations.2. Cardboard was being used to store to go containers at the crazy bread station. 3. UV fly trap stored above the back prep table. 4. Cardboard was being used to absorb water at the dishwashing sink area. COMPLETE THE FOLLOWING:1. Do not use cardboard as it is not an appropriate material for use in kitchens, because it is absorbent and not easily cleanable. Replace cardboard with material that is smooth, non-absorbent and easy to clean, so that area is maintained in a clean and sanitary condition. 2. Re-locate fly trap, so it is not stored above a food area.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. A cleaning cloth was stored on the side of a garbage bin. Cloth was removed and taken to laundry. 2. No bucket of sanitizer was prepared to store cloths in. A bucket was filled with sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Fly zapper stored on shelf food dry storage shelf. The item was removed from the shelf during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Discussed dishwashing procedures with staff. Staff advised dishes were being dipped in sanitizer and then left to air dry. Informed staff that dishes must be left submerged in sanitizer for at minimum 2 minutes for effective sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Handsink beside dishwashing sink did not have hand soap. Soap was replaced during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. There was a buildup of food and grease on the metal shelf above the crazy bread station.COMPLETE THE FOLLOWING:1. Clean and sanitize area more often to prevent buildup of food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walk-in cooler door was greasy and had food debris.COMPLETE THE FOLLOWING:1. Please clean area noted above more often.

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