Skip to content
Loading map…

Little Caesars Pizza

2879 17 Avenue SE Calgary AB T2A 0P7 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 1, 2024. The most recent inspection, on September 16, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 6, 2026. 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 May 6, 2026. 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 5 times across 4 separate inspections, most recently on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on September 16, 2026. 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.

4 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Not observed during September 16,2026 inspection**Time as public health control was not followed per company policy. Facility was holding assembled raw pizza at room temperature without setting the required timer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Violation pending September 16,2026***"violation outstanding May 28, 2026"The right corner of the Sheetout table was covered in plastic wrap that prevent throughout cleaning and sanitizing. - Remove the uncleanable wrap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "violation outstanding May 28, 2026"Accumulation of grime and debris noted on walls of the dishwashing area. ** A deep cleaning of indicated areas is required.** Clean regularly and maintain a weekly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The white fridge near the pizza prep table had dough debris built up.- Clean the fridge.2) Walls under the handwashing sink and behind the telephone station had food debris built up. - Clean the noted areas.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Time as public health control was not followed per company policy. Facility was holding assembled raw pizza at room temperature without setting the required timer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "violation outstanding May 28, 2026"The right corner of the Sheetout table was covered in plastic wrap that prevent throughout cleaning and sanitizing. - Remove the uncleanable wrap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "violation outstanding May 28, 2026"Accumulation of grime and debris noted on walls of the dishwashing area. ** A deep cleaning of indicated areas is required.** Clean regularly and maintain a weekly cleaning schedule.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottles were measured below 100ppm and over 400ppm.- Ensure sanitizer concentration is confirmed daily and ensure the concentration is in food safe level of 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of uncooked pizza with cheese and salami were stored at room temperature without timer on.- Ensure the company policy of 90 mins holding time and the timer is set.
    • 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?
      • The pest control record did not contain sufficient information to determine pest monitoring activity, for example, the log contains activity and observations only. - Detailed pest control monitoring procedures, including the locations, items, actions, must be developed and maintained.Pest control checklist sent by email
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right corner of the Sheetout table was covered in plastic wrap that prevent throughout cleaning and sanitizing. - Remove the uncleanable wrap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and debris noted on walls of the dishwashing area. ** A deep cleaning of indicated areas is required.** Clean regularly and maintain a weekly cleaning schedule.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottles containing QUAT sanitizer were not labelled. Sanitizer concentration was weak and tested at <100ppm. **Operator appropriately labelled and refilled spray bottles. Concentration tested at 200 ppm.**As discussed, ensure that sanitizer concentration is regularly checked.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, a box of green bell peppers was noted showing signs of spoilage and decay.**Operator voluntarily discarded the spoiled food item.**Ensure to perform regular checks of stored produce and other food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips available on-site were expired and water damaged.**Acquire test strips to ensure concentration of sanitizer is tested for and maintained at all times.
    • 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?
      • 1. Mouse droppings were noted throughout the facility in areas including but not limited to behind walk-in cooler and near washroom door in the back kitchen.**Operator is to ensure to remove droppings using appropriate methods and thoroughly clean all the areas.2. Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned they have a professional company responsible for setting the traps and conducting inspections.**Please maintain pest control records on-site at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of old food debris on walls, equipment, and rack in the dough preparation area. 2. Accumulation of grime and debris noted on walls, door, and floor of the walk-in cooler. ** A deep cleaning of indicated areas is required.** Clean regularly and maintain a weekly cleaning schedule.
Own this business? Add a badge to your website