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Little Caesars Pizza 22

102 - 10903 23 Avenue NW Edmonton AB T6J 1X3 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions measured at 50 ppm, need to be at minimum 200 pm.- Staff prepared a new quat sanitizer solution that measured at 200 ppm. Ensure the sanitizer strength is tested on a daily basis.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially no paper towel at the handwash sink. Corrected- Designated handwash sinks must be properly supplied with soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and dust accumulation were noted on the pizza oven and pizza oven canopy.- Cleaning is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small plastic dispenser was noted floating in a container of olives. Food discarded.- Store food dispensers in such a manner that the handle does not come into contact with the foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor along the wall edges behind the mixers and storage racks is dirty.- Cleaning is required.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 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?
      • There were mouse droppings sighting in the back of the facility, near the back door. Ensure you contact your pest control company and implement abatement measures.
    • 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 gap in the floor tiles was noted by the bulk flour storage rack/dough mixer area.- Repair to ensure proper cleaning of the area.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solutions were measured at 50-100 ppm. Staff remade the solution to the appropriate concentration of 200ppmEnsure quat sanitizer solutions are regularly remade and tested to ensure they remain at the minimum concentration of 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean utensils were being stored on a metal shelf beside the mop sink and were unprotected from possible contamination from this sink. Utensils must be stored away from the mop sink, or a protective barrier installed to protect the clean utensils.
    • 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?
      • There were mouse droppings sighting in the back of the facility, near the back door. Ensure you contact your pest control company and implement abatement measures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A general cleaning of the facility is required to remove the dust and buildup accumulation on surfaces. Specific attention needs to the kitchen walls, under the shelves, along the back of the dishwashing sink, and in the cooler along the roof and cooling unit.