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Little Caesars Pizza

2-1380 Summit Dr Kamloops BC V2C 1T8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Little Caesars Pizza has been inspected 3 times by Interior Health Authority since February 1, 2024. The most recent inspection, on December 23, 2025, found no infractions.

1 of 3 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: Protecting food from contamination.

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.

  • 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 December 10, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 1, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The prep cooler top covers were observed with duct tape applied in the bottom corners around the hinges, when asked the operator stated this was to prevent the potential for screws or parts from falling into unit. To reduce the physical hazards this was applied. I will allow this temporarily as the tape is removed and replaced regularly. At the time of the inspection it was still sanitary. However, a permeant solution that still provides the conditions of easy to clean, durable, impervious to water, non toxic, and smooth is required to be met. Operator stated he will get these pieces welded (stainless steel weld).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Remove cardboard from the walk in shelving - must be smooth, easy to clean and waterproof, such as stainless steel/baking trays or plastic (think cutting board) materials. Remove today and provide a photo. • Do not store scoops and ladles directly in product at the pizza prep cooler - this can allow for contamination, ensure handles are kept out of product and scoops are not stored directly in product. • 1x bottle of opened honey garlic wing sauce stored at room temperature, label advises to keep refrigerated - this item was discarded at the time of inspection by operator. CDI.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature logs are required to be kept at least 1x daily (or 3x if following your Corporate Logs). As per the logs in the food safety plan binder - please begin keeping today and email copies to the Health Officer on the date noted.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.

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