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Little Caesars Pizza

1464 McConachie Boulevard NW Edmonton AB T5Y 3X2 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on September 8, 2026, recorded 9 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on September 8, 2026. 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 3 times across 3 separate inspections, most recently on September 8, 2026. 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 12 times across 7 separate inspections, most recently on September 8, 2026. 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 2 times across 2 separate inspections, most recently on September 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 on September 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer solution was not readily available at the time of inspection. Please ensure that an approved sanitizer solution is readily available and properly maintained at all times during food preparation. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and QUAT test strips were expired. Please obtain new sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water was available at the hand sink near the dishwashing area. Ensure that all hand sinks are supplied with hot and cold running water at all times to support effective handwashing. Please repair the hand sink.
    • 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?
      • Pest control records could not be located during the inspection. Please provide pest control records. Keep pest control records onsite for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • December 16, 2025:-A hole was observed in the wall, under the handwashing sink, near the dishwashing area.Action required:-Staff was instructed to get this hole sealed.-All the walls in the food facility must be smooth, easily cleanable.Sept 8, 2026:- Hole covered by tape. Tape was detached. Please properly seal the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following require attention:Sauce bottles with grime/grease buildupSeasoning containers with grime/grease buildupLadle with food debris stored near dishwashing area. Remove any unused utensils and equipment from the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The prep cooler was observed with significant ice buildup on the upper surfaces and around the compartments. Please remove the ice buildup and repair the cooler as necessary to prevent further ice accumulation.- The stand freezer by the walk-in cooler was observed with large chunks of ice buildup on the interior surfaces. Please remove the ice buildup and repair the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Wall behind dough prep table.- High-touch surfaces (equipment handles, faucets)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup observed around ceiling vents in the kitchen. Please clean and maintain.
  2. Monitoring Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed to the public.Correction:-The most recent food handling permit observed on mobile phone during the inspection.-Ensure that the most recent food handling permit is displayed to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease ventilation unit is overdue for inspection and cleaning. (due June 2024)Correction:-Ensure that the service for grease ventilation unit is arranged.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • December 16, 2025:-A hole was observed in the wall, under the handwashing sink, near the dishwashing area.Action required:-Staff was instructed to get this hole sealed.-All the walls in the food facility must be smooth, easily cleanable.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -A hole was observed in the wall, under the handwashing sink, near the dishwashing area.Action required:-Staff was instructed to get this hole sealed.-All the walls in the food facility must be smooth, easily cleanable.
  4. Monitoring Inspection

    3 infractions

    • 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?
      • Pest control records were not being maintained
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -A hole was observed in the wall, under the handwashing sink, near the dishwashing area.Action required:-Staff was instructed to get this hole sealed.-All the walls in the food facility must be smooth, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required on walls around dough mixer
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -A hole was observed in the wall, under the handwashing sink, near the dishwashing area.Action required:-Staff was instructed to get this hole sealed.-All the walls in the food facility must be smooth, easily cleanable.
  6. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -3 compartment sink was available.Appropriate 3 compartment sink manual dishwashing is NOT occuring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -A hole was observed in the wall, under the handwashing sink, near the dishwashing area.Action required:-Staff was instructed to get this hole sealed.-All the walls in the food facility must be smooth, easily cleanable.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer solution was measured at 0ppm.-The Eco-lab sanitizer at the dishwasher was not pouring quats in the sanitizer pipe.Action required:-Immediate action is required. Please get the sanitizer pipes fixed so that it pour the sanitizer solution. -Staff was educated regarding how to prepare the Quats solution. -The Quats chemical was taken from the stock and prepared onsite. Some test papers as also provided to the staff member to monitor the concentration of sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -3 compartment sink was available.-No sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Every handwashing sink was not stocked with paper towels.-One of the handwashing sink did not have soap as well.Action required:-Immediate action is required, please stock all your handwashing sinks with the paper towel and soap.
    • 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?
      • -Pest control records were not located during inspection.Action required:-Please send us the pest control records via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Observed lots of card board lining shelves.-Some of the cardboards in the pizza preparation area were greasy and dirty.Action required:-Staff was instructed to remove the cardboard boards, as these are not easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -A hole was observed in the wall, under the handwashing sink, near the dishwashing area.Action required:-Staff was instructed to get this hole sealed.-All the walls in the food facility must be smooth, easily cleanable.

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