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Little Caesars Pizza

101 - 1800 Market Street SE Airdrie AB T4A 0K9 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on July 28, 2025, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 December 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 16, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 January 3, 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 5 times across 3 separate inspections, most recently on July 28, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 4 times across 3 separate inspections, most recently on July 28, 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?

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

  1. 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?
      • The hot water faucet for the hand wash sink in the back dough prep area was not working.**Please repair faucet**Ensure all hand wash sinks are equipped with hot & cold water, soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold growth and cracks were noted on the caulking around the edge of the 3-compartment sink**Clean/Remove mold**Recaulk edge of sink
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizing solution contained in the spray bottle for sanitizing food prep surfaces and the QUAT solution in the 3-compartment sink was measured at 100ppm. Staff mixed a fresh solution in the spray bottle and in the sink measuring 200ppm.**Please ensure QUAT sanitizing solution used for sanitizing dishes and food prep surfaces are maintained at 200ppm at all times.
  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The cold water for the hand sink by the dough making area beside the 3-compartment sink was turned off2. There was no paper towel in the dispenser for the hand sink by the pizza dough making area.**THIS IS A REPEAT VIOLATION**Repair the cold-water faucet and ensure that the water is turned on at all times.**Equip the hand sink with paper towel.**Ensure that all hand sinks in the facility are equipped with hot & cold water, soap and single use disposable paper towel at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A small gap was noted under the back door.**Seal all gaps to prevent the infiltration of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket for the prep cooler was broken and coming apart.**Please replace the gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The wall by the packing station beside the pizza oven had a build-up of butter running down the wall.**Please regularly clean this area to prevent build-up of grease.2. Grease build-up was noted on the storage racks throughout the kitchen.**Please clean storage racks
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket for the prep cooler was broken and coming apart.**Please replace the gasket.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops for pizza toppings were stored directly in the food, inside the inserts of the prep coolers. The handles of the scoops were in contact with the food.**Ensure that scoops are stored in a clean and sanitary manner, with handles sticking above the foods, or stored outside of the food to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the shredded cheese in the insert of the prep cooler was measured at 7.6 degrees C.**Reduce the quantity of cheese in the inserts to the recommended maximum line of the inserts to ensure that temperature of 4°C and below is maintained constantly.**When food is not being prepped keep the inserts closed to maintain a temperature of 4°C and below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash sink in the back pizza dough prep area was obstructed with a can opener, a garbage can, and spray bottle. Staff removed the items.**Ensure that hand wash sinks are accessible at all times to promote proper hand hygiene practices.2. There was no paper towel in the hand wash sink at the back pizza dough prep area.**Equip hand wash sink with paper towel.**Ensure that hand wash sinks are equipped with hot & cold water, soap and single-use paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATIONCardboard paper was used to line shelves by the butter/packing station **Please remove cardboard paper as cardboard is not cleanable and is moisture absorbent.
    • 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 hand sink in the staff washroom was not draining, dirty water was pooling in the sink.**Repair drainage.**Clean the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION1. The gasket for the prep cooler was in disrepair.**Please replace the gasket.2. The plastic covering for two of the mobile pizza storage racks were dirty and one of them was torn.**Discard all broken food equipment.**Ensure that all food equipment are maintained in a clean and sanitary manner.3. The door handle and the door of the walk-in cooler was very greasy.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION1. Grease build-up was noted on the wall and on the shelves by the butter/packing station and on storage shelves throughout the facility.2. Grease build up was noted of several walls throughout the facility.3. Large amount of dust buildup was noted on the hood of the pizza oven.**Please clean the indicated areas and add them to a routine cleaning schedule.**Create a cleaning schedule for the facility to clearly indicate what is cleaned on a daily, weekly and monthly basis.

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