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Little Caesars Pizza

11588 104 Avenue NW Edmonton AB T5K 2S5 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 18, 2024. The most recent inspection, on May 15, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on August 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on August 13, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 August 13, 2025. 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?

  • 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 4 times across 3 separate inspections, most recently on September 3, 2025. 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 2 times across 2 separate inspections, most recently on August 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back area of kitchen:-Floor corners dirty and grimy.>Corrected - floors were clean.-High-touch surfaces dirty (doors, doorknobs, fridge handles).>Corrected - high-touch surfaces were clean.-Heavy buildup on wall behind 3-compartment sink.>Corrected - wall was clean.*OUTSTANDING > Cleaning checklists were not being maintained. Please maintain cleaning checklists.
  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several mouse droppings were found inside a cornmeal container. The cornmeal was immediately discarded onsite. The container was taken for cleaning and sanitation.Ensure all foods are properly covered at all times. Covers must be tight and secure. Ensure all containers are properly cleaned and sanitized. Regularly check stored food and discard anything not in use. Check for signs of pest activity in food storage areas.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A dirty cleaning cloth was stored near the hand sink. The operator placed the cleaning cloth in a sanitizer solution.Stainless steel counter tops were not clean. The operator cleaned the counter tops. Please ensure these areas are cleaned and sanitized consistently.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Several mouse droppings were found inside a cornmeal container. The cornmeal was discarded onsite. The container was taken for cleaning and sanitation.Ensure all foods are properly covered at all times. Covers must be tight and secure. Ensure all containers are properly cleaned and sanitized. Regularly check stored food and discard anything not in use. Check for signs of pest activity in food storage areas.-Empty pans were stored on a bottom shelf near mouse droppings.Ensure all containers and utensils are properly stored, cleaned, and sanitized. The area was cleaned.
    • 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?
      • -Mouse droppings were found on the bottom shelf of the stainless steel counter at the back. The counters were cleaned afterward.-Mouse droppings were found in cornmeal. The cornmeal was discarded onsite. The facility maintains a monthly pest control checklist and receives bi-weekly pest control services from a professional company. All recent records were available for review.Please follow as part of pest control measures:1. Ensure all utensils, equipment, and surfaces are cleaned and sanitized thoroughly and on a regular basis.2. Ensure all foods are properly covered at all times. Covers must be tight and secure. 3. Ensure trash bins are emptied regularly and kept covered.4. Regularly check stored food and discard anything not in use. 5. Check for signs of pest activity in food storage areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The plastic container holding utensils in the back near the three-compartment sink was heavily soiled. The operator cleaned and sanitized the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back area of kitchen:-Floor corners dirty and grimy.-High-touch surfaces dirty (doors, doorknobs, fridge handles).-Heavy buildup on wall behind 3-compartment sink.-Cleaning checklists were not being maintained. The operator later provided photos of cleaned high-touch surfaces, floor corners, as well as the cleaned and refinished wall.Discussed cleaning and sanitation with the supervisor. The back kitchen area requires regular organization and deep cleaning and sanitation.Please ensure all areas and surfaces are properly organized, thoroughly cleaned, and sanitized on a regular basis to allow for proper pest control.Please maintain cleaning checklists.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The garbage bin in the back area was not covered. Please cover.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff aprons and caps were stored in the staff washroom at the time. Operator indicated that they would be removed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink was equipped with detergent. QUAT dispenser was installed however, 0ppm QUAT was detected when drawn. Operator was informed to manually pour QUAT and use the test strips to verify concentration.Staff was knowledgeable about the three step dishwashing method. Good.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water pressure was low for the three compartment sink. Ensure there is good water pressure for hot and cold water 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?
      • The draining for the handwash sink was slow. Please repair/replace plumbing to ensure proper drainage.The extra storage room (w/ microwave) had 2 ceiling tiles missing. Also, a ceiling tile was missing near the oven area. Please reinstall proper ceiling tiles.The ceiling vents had accumulation of dust. Please clean.

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