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Little Caesars Pizza 22

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

Official record from Alberta →

Inspection summary

Little Caesars Pizza 22 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 9, 2025, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 October 9, 2025. 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 2 times across 2 separate inspections, most recently on December 5, 2023. 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 3 times across 3 separate inspections, most recently on September 25, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 25, 2024. 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 25, 2024. 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

    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.

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