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Little Caesars Pizza 48280201

7 - 5111 Bowness Road NW Calgary AB T3B 4M9 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer bottles were measured to 0 ppm - During inspection, staff made a new sanitizer solution which measured 200 ppm
    • 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 were expired since September 2024 and discoloured. - Please obtain new test strips and ensure staff are verifying the concentration of Quat sanitizer solutions on a daily basis.
    • 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 permit was by the computer, which is difficult for the general public to see.- Have the permit posted in the front where it is visible.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bag storage area is within the splash zone of the handwashing sink.Please store away from the handwashing sink or install a splash guard.
    • 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 were expired and discolored. - Please obtain new test strips and ensure staff are verifying the concentration of Quat sanitizer solutions on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment had a buildup of food debris and require cleaning:- Dough mixer lid, dough rounder cylinder, edged of the preparation cooler and the dough sheeter. - Clean and maintain in a clean and sanitary condition at all times.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat in an unlabeled sprat bottle of sanitizer was measured at 400+ ppm. - Quat sanitizers must be used at 200 ppm. The wall mounted dispenser was tested and verified to be dispensing at 200 ppm. - There is also the concentrated Quat that is being mixed manually. Ensure staff are trained on how to mix and verify the concentration of mixed sanitizer solutions or only use the wall mounted dispenser. - Ensure all chemical bottles are labeled to prevent misuse.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • "Ready rack" timer where pre-assembled uncooked pizzas are stored was off at the time of inspection. Saff member was preparing more pizza and noted that he was going to start the time when he was done. However, the staff member advised the timer will be set to 2 hours when asked about the expiration of the ready rack. Waste chart was also not available for review. - Please ensure all staff are trained on the requirements of the "ready rack". Pre-assembled pizzas must be discarded after 60 minutes. - Ensure waste charts are available for review.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bag storage area is within the splash zone of the handwashing sink.Please store away from the handwashing sink or install a splash guard.
    • 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 were expired and discolored. - Please obtain new test strips and ensure staff are verifying the concentration of Quat sanitizer solutions on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment had a buildup of food debris and require cleaning:- Dough mixer lid, dough rounder cylinder, edged of the preparation cooler and the dough sheeter. - Clean and maintain in a clean and sanitary condition at all times.
  4. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards observed on shelves/storage areas. - Please remove. Cardboards cannot be adequately cleaned or sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drain plugs used for dishwashing sinks were greasy. - Please clean and maintain clean.
  5. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards observed on shelves/storage areas. - Please remove. Cardboards cannot be adequately cleaned or sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drain plugs used for dishwashing sinks were greasy. - Please clean and maintain clean.