Little Caesars 5131-0001
104 - 5401 43 Street Bonnyville AB TN9 0B2 · Food - General
Inspection summary
Little Caesars 5131-0001 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 26, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.
1 of 5 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: Cleaning and sanitizing.
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 once on February 26, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 September 15, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 March 20, 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?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on March 20, 2025. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
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.
5 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large cutting board located in the dishwashing area and a small cutting board located on the preparation counter in the food preparation area were observed to have deep knife cuts and visible staining. Such conditions may impede effective cleaning and sanitizing and can harbor bacteria, creating a potential contamination risk. In addition, a stainless-steel mesh strainer located in the dishwashing area was observed to have damaged mesh with areas of breakage, creating a risk of metal fragments entering food products.The operator indicated that the large cutting board and the damaged mesh strainer were no longer being used. PHI advised that these items be discarded and replaced with equipment in good repair. Staff removed the affected items from service during the inspection.Ensure all utensils and food-contact equipment are maintained in good repair and free from damage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT‑based sanitizer solution was recorded at 0 ppm. Upon review, it was determined that the solution was not being tested or replaced at appropriate intervals. Education was provided to the onsite staff, who subsequently discarded the old solution and prepared a new one. The freshly mixed solution tested at 200 ppm.Ensure that the sanitizer solution is tested and replaced regularly to maintain effective sanitation levels.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A cutting board and a natural basting brush were observed to be damaged and not in acceptable working condition. Staff were notified during the inspection, and both items were removed from use for discarding.Ensure that small equipment and utensils such as cutting boards with deep scratches and basting brushes with loose bristles are regularly inspected and promptly discarded when they are no longer suitable for use. All equipment must be kept in good working order and maintained in a manner that supports the safe and sanitary handling of food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- 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?
- Handwashing sink was blocked with a garbage bin at the time of inspection.Action taken:-Staff was instructed to change the position of garbage bin, ensure that handwashing sink is accessible, supplied with hot/cold water, paper towels and soap dispenser at all times.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- -Pest control records were not maintained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The access to the handsink in the back was blocked by a big garbage bin. The operator moved the bin.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?