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Little Caesars Pizza

441 St. Clair St, Chatham ON N7L 3K6 · Food Take Out

Official record from Chatham-Kent →

Inspection summary

Little Caesars Pizza has been inspected 38 times by Chatham-Kent Public Health since June 26, 2013. The most recent inspection, on June 25, 2026, recorded 1 infraction.

14 of 38 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 6 times across 6 separate inspections, most recently on November 15, 2023. For example: Food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use s. 28

  • 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 5 times across 5 separate inspections, most recently on June 30, 2025. For example: Single-service containers and articles are protected from contamination s. 7(1)h

  • 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 4 times across 4 separate inspections, most recently on June 25, 2026. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 4 times across 4 separate inspections, most recently on December 11, 2024. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 27, 2016. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

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.

38 inspections

  1. Required

    1 infraction

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
      • Maintain records of all pest control measures that are undertaken in the premises
  2. Required

    2 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
    • 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
      • Retain pest control records for at least one year
  3. Complaint

    3 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
    • Single-service containers and articles are protected from contamination s. 7(1)h
      • Ensure single-service containers and articles are kept in such a manner and place as to prevent contamination
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
  6. Required

    2 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).
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
  7. Required

    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).
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
    • Food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use s. 28
  8. Follow-up

    0 infractions

  9. Required

    2 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
    • 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
  10. 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 kept adequately supplied with soap and paper towel dispensers
  11. Required

    0 infractions

  12. 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 kept adequately supplied with soap and paper towel dispensers
  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Follow-up

    0 infractions

  16. Required

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
  17. Follow-up

    0 infractions

  18. Required

    3 infractions

    • General housekeeping is satisfactory. s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition.
    • Manual dishwashing: Wash, rinse, sanitize technique. s. 19
    • Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
  19. Required

    0 infractions

  20. 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 kept adequately supplied with soap and paper towel dispensers.
  21. Required

    3 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.
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
    • Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
      • Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Store all food off the floor.
  22. Follow-up

    0 infractions

  23. Required

    3 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with liquid soap in a dispenser
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
  24. Required

    2 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
    • 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
      • Ensure walls are kept clean and in good repair
  25. Required

    2 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  26. Follow-up

    0 infractions

  27. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  28. Complaint

    3 infractions

    • Washing hands thoroughly before and after handling food s.65(1)(e)
    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  29. Required

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  30. Required

    1 infraction

    • 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
  31. Required

    2 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • 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
  32. Follow-up

    1 infraction

    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
  33. Required

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
    • 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
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  34. Required

    0 infractions

  35. Required

    0 infractions

  36. Follow-up

    0 infractions

  37. Required

    1 infraction

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  38. Required

    0 infractions

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