Little Caesars Pizza

3 20 Queen Street S, Tilbury ON N0P 2L0 · Food Take Out

41 inspections

1. RequiredFeb 2, 2026

   0 infractions

2. RequiredNov 17, 2025

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
3. RequiredJul 17, 2025

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
     • Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
4. RequiredApr 9, 2025

   2 infractions

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
     • Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
     • The ventilation system requires thorough cleaning
   • All food is protected from contamination and adulteration s. 26(1)
5. RequiredDec 6, 2024

   5 infractions

   • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
   • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
   • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
   • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
     • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
   • All food is protected from contamination and adulteration s. 26(1)
     • Ensure all food is protected from contamination and adulteration
     • Cover all food in storage
6. RequiredAug 20, 2024

   3 infractions

   • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
   • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
   • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
     • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
7. RequiredMar 25, 2024

   5 infractions

   • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
   • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
   • Premises is adequately protected against the entry and harbourage of pests s. 13
     • Ensure the premises is adequately protected against the entry of pests
   • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
     • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
   • All food is protected from contamination and adulteration s. 26(1)
     • Ensure all food is protected from contamination and adulteration
8. RequiredDec 14, 2023

   5 infractions

   • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
     • Ensure floors are kept clean and in good repair
   • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
   • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
   • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
   • All food is protected from contamination and adulteration s. 26(1)
     • Ensure all food is protected from contamination and adulteration
9. RequiredJun 19, 2023

   3 infractions

   • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
     • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
   • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
   • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
     • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
10. RequiredAug 23, 2022

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
11. RequiredApr 26, 2022

    2 infractions

    • Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
      • Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
12. RequiredDec 14, 2021

    0 infractions

13. RequiredMay 26, 2021

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
14. RequiredDec 16, 2020

    3 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
15. RequiredAug 18, 2020

    2 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
16. Follow-upDec 16, 2019

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
    • Premises is adequately protected against the entry and harbourage of pests s. 13
17. RequiredDec 11, 2019

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
    • Premises is adequately protected against the entry and harbourage of pests s. 13
18. RequiredAug 20, 2019

    1 infraction

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
19. RequiredMar 21, 2019

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
20. RequiredSep 26, 2018

    4 infractions

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
    • Manual dishwashing: Wash, rinse, sanitize technique. s. 19
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
21. RequiredJul 12, 2018

    1 infraction

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
22. RequiredJun 27, 2018

    5 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store foods in containers that can be readily cleaned and sanitized
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
      • Maintain cupboards/shelving in a clean and sanitary manner
      • Maintain refrigeration unit in a clean & sanitary manner
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
23. RequiredFeb 14, 2018

    5 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • Proper storage of clean utensils (including single service utensils) s.81
      • Protect single-service utensils from contamination
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain refrigeration unit in a clean & sanitary manner
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
24. RequiredNov 1, 2017

    0 infractions

25. RequiredOct 12, 2017

    6 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
      • Provide an accurate thermometer for the dishwashing and sanitizing temperatures
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
    • The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
      • Fail to operate and maintain food premises free from every condition that may adversly affect the wholesomeness of food therein
      • Food seized and discarded
26. ComplaintAug 2, 2017

    5 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
    • Mechanical ventilation operable where required s.15
27. RequiredJul 13, 2017

    1 infraction

    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
28. RequiredApr 3, 2017

    1 infraction

    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
29. Follow-upMar 20, 2017

    1 infraction

    • Mechanical ventilation operable where required s.15
30. ComplaintFeb 21, 2017

    4 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are free of cracks or open seams
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
    • The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
      • Fail to operate and maintain food premises free from every condition that may adversly affect the sanitary operation of the premises
31. RequiredNov 3, 2016

    4 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are free of cracks or open seams
      • Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
32. Follow-upApr 26, 2016

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are readily cleanable and non-absorbent
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
33. Follow-upApr 4, 2016

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are readily cleanable and non-absorbent
      • Maintain cupboards/shelving in a clean and sanitary manner
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure walls are kept clean and in good repair
34. RequiredFeb 22, 2016

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
      • Maintain cupboards/shelving in a clean and sanitary manner
      • Ensure all surfaces are readily cleanable and non-absorbent
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
35. Follow-upAug 19, 2015

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure walls are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
36. RequiredJul 17, 2015

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure walls are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
37. RequiredJan 20, 2015

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure walls are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
38. RequiredJul 23, 2014

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain refridgeration unit in a clean & sanitary manner
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
39. RequiredJan 10, 2014

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain refridgeration unit in a clean & sanitary manner
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure walls are kept clean and in good repair
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
40. RequiredJul 15, 2013

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain refridgeration unit in a clean & sanitary manner
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure walls are kept clean and in good repair
41. RequiredJan 9, 2013

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain refridgeration unit in a clean & sanitary manner
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure walls are kept clean and in good repair