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Little Caesars Pizza

3 - 265 Eagle Ridge Boulevard Fort McMurray AB T9K 2Z7 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza has been inspected 21 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on October 7, 2026, found no infractions.

7 of 21 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 9 times across 9 separate inspections, most recently on July 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 21, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 7 separate inspections, most recently on August 6, 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 4 times across 4 separate inspections, most recently on January 28, 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?

  • 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 3 times across 3 separate inspections, most recently on January 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 oven vent was due for servicing by the end of January 2026. Ensure that the vent system is serviced every 6 months or as often as a professional recommends.
  3. 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 oven vent was due for servicing by the end of January 2026. Ensure that the vent system is serviced every 6 months or as often as a professional recommends.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment was not fully immersed in a sanitizer solution during manual dishwashing. Ensure that tools and utensils are small enough to fit inside the sink compartment, and are fully immersed in a sanitizer solution as a part of manual dishwashing.
    • 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 oven vent was due for servicing by the end of January 2026. Ensure that the vent system is serviced every 6 months or as often as a professional recommends.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box of spoiled and unwholesome green bell peppers were observed stored in a cardboard box in the walk-in cooler. Ensure that the peppers are discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a build up of food debris and a fuzzy substance on the surface of the green storage shelves. Ensure that the shelves are cleaned on a regular basis such that they are maintained in a clean and sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwash station did not have paper towel accessible to staff. The paper towel dispenser was refilled while onsite. Ensure that staff have access to handwashing supplies to perform hand hygiene properly.
    • 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 posted Food Handling Permit expired in November 2025. Ensure that a current, valid permit is posted in a location easily seen by customers.
  9. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station's paper towel dispenser was not functioning properly at the time of inspection. The operator repaired the dispenser during the inspection. Ensure that staff have access to hand hygiene supplies at all times.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available to measure the chlorine-based sanitizers were expired. Ensure that new test strips are acquired and available for staff to accurately measure sanitizer concentrations.
    • 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 posted Food Handling Permit expired at the end of November 2024. Ensure that a current, valid permit is posted in a location easily seen by customers.
  12. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available to measure the QUAT and chlorine-based sanitizers were either expired or missing their expiration label. Ensure that new test strips are acquired and available for staff to accurately measure sanitizer concentrations.
    • 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 posted Food Handling Permit expired at the end of November 2024. Ensure that a current, valid permit is posted in a location easily seen by customers.
  13. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available to measure the QUAT and chlorine-based sanitizers were either expired or missing their expiration label. Ensure that new test strips are acquired and available for staff to accurately measure sanitizer concentrations.
    • 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 posted Food Handling Permit was expired. Ensure that a current, valid permit is posted in a location easily seen by customers.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips had no current labels which indicate expiry date. Operator indicated that they put replacement strips in the same container without transferring the new labels. This practice should be discontinued as the new labels also indicate the expiry date. Ensure that satisfactory test strips are available for staff.
    • 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 oven ventilation system was scheduled to be serviced in May 2024. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  16. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips had no current labels which indicate expiry date. Operator indicated that they put replacement strips in the same container without transferring the new labels. This practice should be discontinued as the new labels also indicate the expiry date. Ensure that satisfactory test strips are available for staff.
    • 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 oven ventilation system was scheduled to be serviced in May 2024. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  17. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips had no current labels which indicate expiry date. Operator indicated that they put replacement strips in the same container without transferring the new labels. This practice should be discontinued as the new labels also indicate the expiry date. Ensure that satisfactory test strips are available for staff.
    • 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 oven ventilation system was scheduled to be serviced in May 2024. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  18. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips had no current labels which indicate expiry date. Operator indicated that they put replacement strips in the same container without transferring the new labels. This practice should be discontinued as the new labels also indicate the expiry date. Ensure that satisfactory test strips are available for staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet of the front handwash sink was not working. Ensure that staff have access to hot and cold potable water for handwashing.
    • 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 oven ventilation system was scheduled to be serviced in May 2024. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 3-door prep cooler door seals had a build up of food debris. Ensure that the door seals are cleaned on a regular basis.
  19. Risk Management Inspection

    0 infractions

  20. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer concentration in the three-compartment sink system measured 0ppm when tested. Ensure that the solution concentration measures at least 200ppm for QUAT-based sanitizer.
  21. Risk Management Inspection

    0 infractions

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