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Little Caesar's Pizza

15045 Stony Plain Road NW Edmonton AB T5P 4W1 · Food - General

Official record from Alberta →

Inspection summary

Little Caesar's Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on March 17, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on September 22, 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?

  • 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 5 times across 3 separate inspections, most recently on September 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on March 17, 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?

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.

6 inspections

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.

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