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Little Caesars Pizza 48280001

101 - 521 1 Street W Cochrane AB T4C 1A8 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza 48280001 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on April 28, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on September 24, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on May 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 3, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 5 separate inspections, most recently on October 2, 2025. 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?

  • 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 6 times across 4 separate inspections, most recently on April 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.

7 inspections

  1. 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?
      • * Paper towel dispenser in the staff washroom was not operational, and no paper towel was available at the hand-washing sink in the staff washroom. Please ensure handwashing station are stocked adequately and operational at all times.
  2. Risk Management Inspection

    0 infractions

  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?
      • Both of the hand sinks plumbing was not properly working, was not adequately draining. Please make sure repairs are completed.
  4. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control record was not available onsite for the inspection. Operator stated that pest control is done by property owner/landlord. *Please make sure copy of the pest control records are available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both of the hand sinks plumbing was not properly working, was not adequately draining. Please make sure repairs are completed.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean clothes aprons are stored in the washroom. Do not store clean clothes in the washroom and if not using then do not store in the facility, to avoid any cross contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control record was not available onsite for the inspection. Operator stated that pest control is done by property owner/landlord. *Please make sure copy of the pest control records are available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water was turned off at one of the handsink due to plumbing issues. Please make sure plumbing is repair , hot and cold water is available at the handwashing sinks at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Broken light covers are present in the hallway, where pizza dough was getting prepped. Please make sure to have either light covers or light bulbs are shatterproof where food is prepped or served to avoid any contamination.2. Caulking at the dishwashing sink was in disrepair. Mold is buildup around the caulking. Please remove the old caulking and seal it again.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the counter. Violation was corrected during inspection. Operator placed cleaning clothes in the laundry basket. * Please make sure cleaning clothes are kept in the sanitizer solution (food grade) when they are not in use to prevent the bacteria growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean clothes aprons are stored in the washroom. Do not store clean clothes in the washroom and if not using then do not store in the facility, to avoid any cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Water was shut off at one of the hands washing sink.* Please make sure hot and cold running water at the handwashing sinks are always available. Washing hands is an important step to follow for safe food handling practices. It was corrected during inspection.2. One of the push paddles of the towel dispenser was stuck, staff fixed the towel dispenser during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control record was not available onsite for the inspection. Operator stated that pest control is done by property owner/landlord. *Please make sure copy of the pest control records are available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Broken light covers are present in the hallway, where pizza dough was getting prepped. Please make sure to have either light covers or light bulbs are shatterproof where food is prepped or served to avoid any contamination.2. Caulking at the dishwashing sink was in disrepair. Mold is buildup around the caulking. Please remove the old caulking and seal it again.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover was missing in the back food prep. area. *Please make sure light cover is replaced or light bulbs are shatterproof.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean cleaning cloths were stored in the washroom.Corrected during the inspection.*Please make sure there is an appropriate storage space for clean cleaning cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese sticks were left in room temperature. They were not out more than 15 min. Operator put them back into cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The push paddle of towel dispenser at one of the hand sink was getting stuck after being pushed in.Corrected during the inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water volume is low at one of the hand sinks in the food prep area. Please repair it.***There was also another hand sink was accessible to food handler in the same area, and it was fully operational.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover was missing in the back food prep. area. *Please make sure light cover is replaced or light bulbs are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling vents in the front customer area and in the back ceiling where the pizza oven is.*Cleaning is required.
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