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Little Caesars Pizza 48280201

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

Official record from Alberta →

Inspection summary

Little Caesars Pizza 48280201 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on July 24, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 6 times across 4 separate inspections, most recently on July 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 2 separate inspections, most recently on July 22, 2024. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on July 24, 2026. For example: 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?

  • 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 2 times across 2 separate inspections, most recently on October 14, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 14, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Demand Inspection

    2 infractions

    • 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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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