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Little Caesars Pizza #456-007

A - 11146 84th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Little Caesars Pizza #456-007 has been inspected 21 times by Fraser Health Authority since December 11, 2012. The most recent inspection, on June 23, 2026, found no infractions.

11 of 21 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 4 times across 4 separate inspections, most recently on June 14, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on June 22, 2023. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 2 times across 2 separate inspections, most recently on May 2, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 15, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on January 3, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed. Latest professional pest control report (May 20, 2026) stated no pest activity.
      • Corrective Action(s): Please deep clean facility and continue to monitor for signs of pests.
      • If there are continued signs of pests, please contact professional pest control for further accessment and work with them to eliminate pests.
      • To be corrected by: Jun 23, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent dropping observed in the following areas:
      • - Back storage area behind the table and by the chest freezer
      • - Underneath the bags of flour
      • - Under the shelving of the prep area where the sheeters are
      • Debris noted by the hot holding unit where the pizzas are finished.
      • Corrective Action(s): Please pull out all the equipment to deep clean facility.
      • Please disinfect areas that are contaminated by rodent droppings with 1000ppm chlorine (20ml Bleach to 1L water).
      • To be corrected by: Jun 18, 2026
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two bait stations labelled "rodenticide" being used within the establishment (provided by Pest Control company)
      • Corrective Action(s): Rodenticide is not to be used within food premises (can only be used outside). Contact Pest Control company to remove bait stations from inside the premises immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Mould noted around the 3 compartment sink.
      • 2. Build up debris noted along some equipment and some grease noted behind dough station.
      • Corrective Action(s): 1. Remove mould and re-do the grouting or paint around sink.
      • 2. Clean routinely to remove debris and grease.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet at three compartment sink is leaking.
      • Corrective Action(s): Repair faucet so it is no longer leaking.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of food debris noted behind equipment.
      • Corrective Action(s): Focus cleaning efforts on hard to reach areas such as behind and underneath equipment.
      • Keep premises in a clean condition, free of food debris, dust and grease build-up.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Product baking temperature verification log indicates that precooked wings are cooked to between 159-162 F even though the safe food temperature requirement stated in the Food Safety Plan is 165 F or greater.
      • Corrective Action(s): Ensure all foods that are cooked or re-heated are cooked to a safe temperature of 165 F (74 C).
      • Verify the internal temperature of cooked foods with a clean and sanitized probe thermometer.
      • If minimum temperature is not meant, continue cooking.
      • Discussed with staff.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: No sanitizer available for cleaning food contact surfaces at the time of inspection.
      • Corrective Action(s): Immediately prepare buckets containting Quat 200ppm (pre-mixed) with cloths dispensed inside to be readily available at the front of the store and in the back preparation area.
      • Violation Score: 15
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In use wiping cloths stored in detergent and not surface sanitizer. Surface sanitizer bucket was empty.
      • Corrective Action(s): In use wiping cloths are to be stored in surface sanitizer. New Quats solution at 200 ppm was made at the time of inspection.
      • Note: follow manufacturer's instructions for using Quats.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bag of cooked chicken thawing on counter.
      • Corrective Action(s): Do not thaw food at room temperature. Thaw foods in cooler, under cold running water or as part of the cookng process.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty had FoodSafe Level 1 or equivalent training.
      • Corrective Action(s): Ensure there is at least one staff member on duty that has FoodSafe Level 1 training. Correct by Dec 23, 2021.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ambient air temperature of walk in cooler at 7-9 degrees C. Operator's accurate indicating thermometer reading ~ 8 degrees C. Internal food product temperatures of various items ~6-7 degrees C.
      • Corrective Action(s): All cold potentially hazardous foods relocated to the lower section of the preparation cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Light cover missing for light fixture above dough preparation area.
      • Corrective Action(s): Install a replacement light cover for the light fixture above the dough preparation area. Ensure all equipment is in good working order and food protected from contamination at all times. Correct by January 20, 2020.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature of walk in cooler at 7-9 degrees C. Operator's accurate indicating thermometer reading ~ 8 degrees C. Internal food product temperatures of various items ~6-7 degrees C.
      • Corrective Action(s): Service the walk in cooler and ensure unit is capable of maintaining 4 degrees C or less at all times. Correct immediately. Do not store any cold potentially hazardous foods until unit has been serviced and is maintaining 4 degrees C or less.
      • Violation Score: 9
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate issued by Fraser Health not posted in a conspicuous location. Only the validation decal is displayed.
      • Corrective Action(s): Place the validation decal on the Fraser Healh permit to operate. If a replacement permit to operate is required contact our billing department at [email protected] or (604) 918-7507. Correct by June 30, 2018.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only staff on duty does not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. Recommend sending addtional staff to take FOODSAFE level 1. Correct by June 30, 2018.
      • Violation Score: 1
  19. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle labeled as sanitizer filled with glass cleaner (blue solution). 200ppm quats not available for use to sanitize food contact surfaces.
      • Corrective Action(s): Ensure during operation a 200ppm quats or 100ppm bleach sanitizer solution is available for use.
      • The Spic and Span Disinfecting All Purpose Spray and Glass Cleaner is to be used on chrome, stainless steel, and tiles. The Clean Quick Broad Range Quaternary is to be used on at the 3 compartment sink, in place equipment, and cutting boards.
      • Violation Score: 5
  20. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer concentration in spray bottle approxmiately 100ppm.
      • Corrective Action(s): Ensure during operation a 200ppm quats sanitizer solution is available for use. This is as per your sanitation plan.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hot and cold water turned off to hand sink in the back area due to leak
      • Corrective Action(s): Service the leak at the back hand sink. Ensure all hand sinks are provided with hot/cold running water, liquid soap and paper towels at all times. Staff turned back on the hot and cold water supply.
      • Violation Score: 5
  21. Routine Inspection

    0 infractions

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