Little Caesar's Pizza
15045 Stony Plain Road NW Edmonton AB T5P 4W1 · Food - General
8 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket (prep table next to walk in cooler) was measured at 0 ppm QUAT. The operator replaced the sanitizer bag and allowed the system to run for a short period. A subsequent test confirmed the sanitizer concentration at the third‑compartment sink reached 200 ppm QUAT. The operator also replaced all sanitizer buckets.
- 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 designated handwashing sink is more than 10 ft away from food prep areas and the retail area. Another handwashing sink need to be installed closer to the prep cooler/pizza oven area for more convenient and effective handwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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 designated handwashing sink is more than 10 ft away from food prep areas and the retail area. Another handwashing sink need to be installed closer to the prep cooler/pizza oven area for more convenient and effective handwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in cooler door - the door doesn't latch properly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Designated handsink - paper towel dispenser was stuck or not threaded thru feeder properly. Therefore, no paper towels available.3 compartment sinks - observed staff washing hands at 3 compartment sinks with no soap at time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated handwashing sink is more than 10 ft away from food prep areas and the retail area. Another handwashing sink need to be installed closer to the prep cooler/pizza oven area for more convenient and effective handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back storage rooms - observed some flooring pieces and or baseboard missing. Please repair them.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ready rack to monitor time - timer don't appear to work. Staff indicated self-monitoring the time when food goes onto this rack. Operator indicated not too sure if they work properly. Please fix.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in cooler door - the door doesn't latch properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning - Dough racks in walk in cooler - Rack by dish pit area- Can opener- Lid for dry flour by dough making area- Shaker lid
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated handwashing sink is more than 10 ft away from food prep areas and the retail area. Another handwashing sink need to be installed closer to the prep cooler/pizza oven area for more convenient and effective handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated handwashing sink is more than 10 ft away from food prep areas and the retail area. Another handwashing sink need to be installed closer to the prep cooler/pizza oven area for more convenient and effective handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A couple of sanitizer buckets measured at <200PPM of Quats.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated handwashing sink is more than 10 ft away from food prep areas and the retail area. Another handwashing sink need to be installed closer to the prep cooler/pizza oven area for more convenient and effective handwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Additional cleaning for following item:- Can opener observed build up.- Oven conveyor observed build up of debris and dust- Clean inserts exterior especially crevices - observed build up
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Drying rack next to 3 compartment sink - observed a couple of plastic medium size inserts to be chipped and or cracked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop without a handle was being used for the grated cheese in the prep cooler. Please only use scoops with handles.
- 15. Is the facility free of a pest infestation?
- Evidence of mouse infestation observed.A significant amount of mouse droppings were noted on floors and shelving throughout the entire facility.One dead mouse noted on the floor (not in a trap) in the janitorial room. Pest control company indicated that the mice appear to be immune to the bait that was used, the bait has been changed to a different type on August 21, 2023.
- 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?
- Front door requires weatherstripping/door sweep so that there is no gap of light shining through at the bottom.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors, walls, food contact surfaces througout the kitchen require more frequent and thorough cleaning.Mouse droppings throughout the facility including the following areas: janitorial room, near the rear entry door, in the dry storage room, floor under the pizza pans shelving, on the shelving storing the pizza pans, floors along walls throughout the entire kitchen, floor near the till area. Please clean mouse droppings up regularly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?