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Little Caesars Pizza

3 - 100 Signal Road Fort McMurray AB T9H 5A3 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on August 26, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 3 separate inspections, most recently on August 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on August 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 16, 2025. 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 7 times across 5 separate inspections, most recently on August 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?

  • 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 5 times across 5 separate inspections, most recently on August 17, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The dough machine was observed to have an accumulation of old dough on its exterior surfaces. Ensure the machine is thoroughly cleaned and sanitized, and that written cleaning procedures clearly indicate that the equipment is to be cleaned after each use. Proper cleaning and sanitizing are required to prevent bacterial growth and contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was observed to have no sanitizer available on the kitchen line. When tested, the sanitizer solution showed no detectable chemical concentration. The operator immediately refilled the sanitizer bottles and verified the solution concentration using PHI test strips during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The facility was observed to not have a probe thermometer for checking internal temperature of chicken wings. Please replace the thermometer. 2. There was no internal thermometer observed in the walk-in cooler. Please replace the thermometer.3. The hot holder on the right hand side when walking into the restaurant was observed to be at 54C. Ensure that the temperature reaches 60C to prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was observed to not have usable test strips. Ensure the test strips are replaced.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was observed not to have a posted food permit. Ensure the permit is printed and posted in a visible location.
    • 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 ceiling tile over the walk-in cooler was observed to be missing. Please replace the tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Utensils and their holders located on the side of the walk in cooler were observed to have dust and debris build up. Remove all utensils not in use and ensure the remaining utensils and holders are cleaned and sanitized.2. Food debris and dirt were observed on the shelf holding the flour. Ensure that the shelf is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have written cleaning procedures available to staff. Ensure that written cleaning procedures are available during re-inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceiling of the facility, by the vents, was observed to have buildup of dirt and debris. Ensure the ceiling tiles are cleaned and sanitized. Ensure that the hood vents are cleaned regularly to prevent dust build up.2. The kitchen floor in the corners and by the dough machines was observed to have a buildup of dirt and debris. Ensure that the floors are cleaned and sanitized.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 pizza ventilation system was required to be serviced by March 2025. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  6. Risk Management Inspection

    1 infraction

    • 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 pizza ventilation system was required to be serviced by March 2025. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items were observed stored in the walk-in cooler without proper covers. Ensure that all processed food items are covered when not in use.
    • 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 pizza ventilation system was required to be serviced by March 2025. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items were observed stored in the walk-in cooler without proper covers. Ensure that all processed food items are covered when not in use.
    • 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?
      • Monthly pest inspection records were not available onsite or sent to the inspector for review. Ensure that pest control records are available or sent within a reasonable time for review.
    • 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 pizza ventilation system was required to be serviced by March 2025. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Displayed food permit was expired (September 2023).Update January 18, 2024: There was no Food Handling permit displayed in the facility during the inspection. Print and display valid Food Handling permit by the end of January 19, 2024.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal on the walk-in cooler was in disrepair. Repair or replace the door seal and ensure that all food equipment is maintained in good condition. Note: Operators stated it may take up to two months to replace the cooler door seal.
  12. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Displayed food permit was expired (September 2023).Print and display valid food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal on the walk-in cooler was in disrepair. Repair or replace the door seal and ensure that all food equipment is maintained in good condition. Note: Operators stated it may take up to two months to replace the cooler door seal.
  13. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning cloth was stored on the hand hygiene sink. Store cleaning cloths in a separate container of sanitizer solution or use single use disposable paper towel. Ensure surfaces and aprons that come into contact with food are maintained in a clean and sanitary condition.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions were measured at 50ppm. Sanitizer solution dispenser was near empty. Operator stated a new solutions would be delivered. Make new sanitizer solutions with a quat concentration of 200ppm.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Displayed food permit was expired (September 2023).Print and display valid food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal on the walk in cooler was in disrepair. Repair or replace the door seal and ensure that all food equipment are maintained in good condition.
  14. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer in spray bottles were measured at 400ppm. Operator diluted the solution.Ensure that sanitizers used are at acceptable concentrations. Quat sanitizers should be at 200ppm. 2. A wet cleaning cloth was stored on the hand washing sink. Operator threw the cleaning cloth. in the garbage. Store cleaning cloths submerged in a container of sanitizing solution.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Displayed food permit was expired (September 2023).Print and display valid food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal on the walk in cooler was in disrepair. Repair or replace the door seal and ensure that all food equipment are maintained in good condition.

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