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Little Caesars Pizza

30 McNaughton Ave, Wallaceburg ON · Food Take Out

Official record from Chatham-Kent →

Inspection summary

Little Caesars Pizza has been inspected 23 times by Chatham-Kent Public Health since December 30, 2015. The most recent inspection, on August 21, 2026, found no infractions.

14 of 23 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

The last 6 inspections in a row found no infractions. 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.

  • 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 June 12, 2020. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 December 2, 2017. For example: Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36

  • 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 December 30, 2015. For example: Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)

  • 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 7 times across 7 separate inspections, most recently on August 29, 2023. For example: Observed certified Food Handler employee working at time of inspection s. 32

About this data

These results come from Chatham-Kent 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.

23 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    1 infraction

    • Observed certified Food Handler employee working 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
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  8. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  9. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  10. Required

    1 infraction

    • Observed certified Food Handler employee working 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
  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    2 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Maintain records of all pest control measures that are undertaken in the premises
    • Observed certified Food Handler employee working 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
  14. Required

    0 infractions

  15. Required

    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 used only for employee hand washing
  16. Required

    0 infractions

  17. Required

    1 infraction

    • 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.
  18. Required

    0 infractions

  19. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
  20. Required

    0 infractions

  21. Required

    0 infractions

  22. Required

    0 infractions

  23. Required

    1 infraction

    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)

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