Skip to content
Loading map…

Little Caesars

657A Central Street West, Prince George, V2M 3C6 · Restaurant

Official record from Northern Health →

Inspection summary

Little Caesars has been inspected 12 times by Northern Health Authority since November 4, 2022. The most recent inspection, on March 17, 2026, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 15 times across 9 separate inspections, most recently on December 22, 2023. For example: 304 - Repeat Premises not free of pests [s. 26(a)]

  • 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 6 times across 5 separate inspections, most recently on December 18, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on December 18, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 4, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 December 22, 2023. For example: 314 - Operator has not provided acceptable written sanitation procedures [s. 24]

About this data

These results come from Northern Health Authority, 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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles cracking further degradation expected. *Damaged tile and baseboard in the front area beside the hot-holding unit can create hard-to-clean gaps and crevices that trap food debris and moisture. These conditions promote the growth of bacteria and mold and can attract pests. Poorly maintained surfaces also prevent effective cleaning and sanitizing, increasing the risk of cross contamination to food and food contact areas. Repairing the damaged surfaces is necessary to maintain a sanitary environment and reduce potential food safety hazards.
      • Corrective Action: Repair/replace the damaged tile and baseboard in the front area beside the hot-holding unit.
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    3 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility (e.g., under office desk & between pizza boxes). Operator has hired a new Pest Control Company starting Jan. 1, 2024. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Excess clutter was noted in the office - this can provide hiding areas for mice.
      • Corrective Action: Clean up, and/or remove clutter within the office to reduce areas of harbourage for mice.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has not provided the required Integrated Pest Management plan as outlined in the Closure Order served on Dec. 20, 2023. An updated Sanitation and Pest Management plan was provided, but will also require updating.
      • Corrective Action: - Provide an updated Integrated Pest Management plan for review & approval by Northern Health.
  4. Follow-Up Inspection

    1 infraction

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the employee bathroom, on the mobile pan rack, as well as other areas of the facility. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Closure Order was served to the establishment in order for the facility to be cleaned & sanitized, as well as an updated Integrated Pest Management and Sanitation plan be prepared and provided to Northern Health for review and approval.
  5. Complaint Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Some meat & cheese in the prep cooler were measured at 6.4 Celsius and 8.1 Celsius, respectively. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Ensure that potentially hazardous foods in the prep cooler are kept covered when not in use, or move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures or have serviced, as required. Discard any potentially hazardous foods that have been stored above 4°C for more than 2 hours.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops with handles instead of a cup to transfer ingredients.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted throughout facility, including near food and utensil storage areas (e.g., on mobile pan rack) and underneath some of the food preparation areas. A live mouse was found in a trap underneath storage racks by the back door. Manager claims that their pest control company checks on-site traps once a month. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Ensure that routine cleaning and sanitation is being done daily to monitor for pest activity and remove food and water for pests. Trap and remove the pests. Eliminate access to the building and routes they use inside. Recommend that the professional pest control operator monitors the facility on a more regular basis. Clean and sanitize area where droppings are located and monitor situation.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Light fixtures within the food preparation area did not have covers. Manager is working with owner to have the light fixtures replaced. Public Health significance - Contamination of food with glass can cause serious illness.
      • Corrective Action: Shatterproof lightbulbs or light covers should be installed.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; fresh droppings were noted in the corners, behind equipment, and within the walk-in cooler. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping for back door is damaged and allows for entry of pests. Bottom portion of walk-in cooler door is also damaged and allows entrance of pests into cooler.
      • Corrective Action: Repair or replace weather stripping to prevent entrance of pests.
  8. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Italian sausage stored in the prep cooler was measured at 8.5°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Cover food in prep cooler to assist in maintaining temperatures below 4°C. Potentially hazardous foods stored above 4°C for more than 2 hours must be discarded.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops are left in prep cooler products for ongoing use. Public Health significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility underneath some of the storage areas and equipment in the rear of the facility. Professional pest control operator is being used. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some of the hard-to-reach areas and flooring under equipment and storage areas were noticeably dirty. Significant amount of items stored near the office that are not required for operations. Public Health Significance - insufficient cleaning and waste removal can provide food and water for pests. Storage areas containing items that are infrequently used can harbour pests and prevent adequate cleaning.
      • Corrective Action: Areas that may harbour mice should be cleaned on a routine basis; ideally once per day. Any items that are not required for operation of the food premises should not be stored on-site.
  9. Follow-Up Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Italian sausage stored in the prep cooler was measured at 12°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Ensure that the prep cooler lid is kept closed as much as possible. Move items to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Any food that has been kept above 4°C for more than 2 hours should be discarded.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility underneath some of the storage areas and equipment in the rear of the facility. Professional pest control operator is being used. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: One of the waste bins was overflowing with plastic bags. Some of the hard-to-reach areas and flooring under equipment and storage areas were noticeably dirty. Significant amount of items stored near the office that are not required for operations. Public Health Significance - insufficient cleaning and waste removal can provide food and water for pests. Storage areas containing items that are infrequently used can harbour pests and prevent adequate cleaning.
      • Corrective Action: Ensure garbage bags are removed from facility before they are overflowing. Areas that may harbour mice should be cleaned on a routine basis; ideally once per day. Any items that are not required for operation of the food premises should not be stored on-site.
  10. Follow-Up Inspection

    2 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; significant amount of droppings were noted in the facility, especially in corners and areas that are infrequently cleaned. Manager is working with a pest control operator to attempt to resolve the infestation. Public Health Significance - rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Clean and sanitize food debris and mouse droppings. Increase cleaning frequency in these areas to remove any pest attractants such as food and water. Eliminate access to the building and routes they use inside. Monitor the situation, trap and remove the pests. Submit recent pest control company records to the health department.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some areas of the kitchen were noticeably dirty, especially hard to reach areas such as under shelving or preparation tables. Public Health Significance - Improper cleaning can provide food for pests.
      • Corrective Action: Ensure that all areas of the kitchen are kept clean and sanitary, including the floor and hard to reach areas. This is especially important during an infestation.
  11. Follow-Up Inspection

    5 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C). Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° Celsius or less at all times. Dispose of potentially hazardous foods (PHF) that have been stored within the danger zone for more than 2 hours, or rotate stock so that PHF does not remain about 4 degrees Celsius for more than 2 hours.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Light fixtures within the food preparation area did not have covers. Manager is planning on replacing bulbs this weekend. (Public Health significance) - Contamination of food with glass can cause serious illness.
      • Corrective Action: Shatterproof lightbulbs or light covers should be installed.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping at the back door is damaged, and is currently allowing entry of mice. Noticeable amount of clutter in the storage area. Public Health significance - Mice can carry diseases and contaminate food items. Clutter can prevent staff from observing evidence of mice or provide areas for them the hide.
      • Corrective Action: Replace weather stripping to prevent entrance of pests. Remove or organize items so that there are not areas of harbourage for mice.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on site during the inspection had valid FOODSAFE certification. Manager attempted to sit the class but was canceled due to insufficent students, and is booked to take another class in the following weeks.
      • Corrective Action: Complete FOODSAFE level 1 and send a copy of the certification to Northern Health.
  12. Initial Inspection

    7 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Recent change in ownership led the previous permit to no longer be valid, as these are not transferable.
      • Corrective Action: Complete the previously requested items for the health approval application.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods are stored at below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sanitizing buckets were stored on top of soda bottles. Light fixtures within the food preparation area did not have covers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Store sanitizing buckets away from food. Shatterproof lightbulbs or light covers should be installed.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping at the back door is damaged, and is currently allowing entry of mice. Public Health significance - Mice can carry diseases and contaminate food items.
      • Corrective Action: Replace weather stripping to prevent entrance of pests.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Noticeable deterioration and unsanitary utensils stored on site. Wire racks where utensils were stored were noticeably dirty as well. Public Health significance - Unsanitary utensils can lead to contamination of food and lead to foodborne illness. Deterioration of utensils can also lead to contamination of food with chunks of plastic or other foreign material.
      • Corrective Action: Ensure that utensils are stored in a clean and sanitary manner, and are replaced when they begin to deteriorate.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on site during the inspection had valid FOODSAFE certification.
      • Corrective Action: Complete FOODSAFE level 1 and send a copy of the certification to Northern Health.

Nearby inspected facilities

Own this business? Add a badge to your website