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Little Caesars Pizza

113-3101 Hwy 6 Vernon BC V1T 9H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Little Caesars Pizza has been inspected 2 times by Interior Health Authority since April 24, 2025. The most recent inspection, on April 8, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on April 8, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 8, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 8, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 8, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 24, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

About this data

These results come from Interior 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.

2 inspections

  1. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: There is a gap under one of the front double doors. Corrective Action: Seal the gap. Ensure there is no daylight under and around exterior doors.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in one spray bottle was tested above 500 ppm Quat residual. Corrective Action: Discard the strong solution. Dispense sanitizer solution at 200 ppm Quat residual.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate cleaning in some areas: • Walk-in cooler (floor, all shelves) • Behind the cutting station • Dry storage rack in the dishwashing area Corrective Action: Clean the areas identified. Sanitize food contact surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: Water does not drain from the hand sink at a normal rate. Corrective Action: Maintain or repair the sink so water drains freely and does not accumulate in the sink basin.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some food was measured above 4°C: • Walk-in cooler (7°C) • Sections of the prep table cooler (6°C) Corrective Action: Adjust or service the prep table cooler so food is consistently maintained at 4°C or colder (ideally 1-3°C) in all sections. Monitor the walk-in cooler; If it does not return to ≤4°C, lower the temperature or have it serviced. The current method for temperature monitoring in the top section of the prep table cooler does not adequately represent actual food temperature. Check and record the internal temperature of a suitable food product in the top section using a sanitized probe thermometer. Keep the interior thermometer for the lower section on the right side of the unit.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): Flatware racks used to air-dry sanitized items at the 3-sink are unclean. Corrective Action: Clean and sanitize air-drying racks daily or as needed. See below. F2.3B(2): Absorbent cloths are used to line the flatware air-drying racks in order to keep equipment in place. One rack appears to have been intentionally cut/modified. Corrective Action: Replace the flatware racks with peg racks that keep items in place without the need for cloth liners.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Significant debris build-up on the conveyor pizza oven rollers. Corrective Action: Arrange for cleaning of the pizza oven components to remove debris. The cleaning frequency must be sufficient to prevent excessive accumulation. F2.5D: One spray bottle is labeled as a sanitizer but contains a different chemical. Corrective Action: Fill spray bottles with the chemical product that is indicated on the label only. F2.5K: The lids for the prep table cooler are periodically removed and stored on the floor for extended periods. They are cleaned, but not sanitized before they are reattached. Corrective Action: Keep the lids attached. Lock them to the opened position as needed to access food. If this does not allow sufficient access to the product, install different lids or propose an alternate measure to keep lids in place and in a sanitary condition while maintaining reasonable access to the cooler. Do not store lids on the floor. Continue to clean the walk-in cooler shelving and equipment storage bins (e.g. can opener and veggie slicer bins) at the regular frequency and when visibly unclean.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Some brushes are wrapped in electrical tape. This can obstruct proper cleaning and increase physical contamination risk. Corrective Action: Remove the tape. If adhesive residue persists after cleaning, discard the affected brushes. Mark utensils in a manner that does not involve foreign material (e.g. manufacturer colour-coding, light engraving, labeled storage bins).
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.

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