Skip to content
Loading map…

Little Caesars Pizza 4846/0001

260 - 525 St. Albert Trail St. Albert AB T8N 5E2 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza 4846/0001 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on August 6, 2025, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 8 times across 4 separate inspections, most recently on August 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 31, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 4 separate inspections, most recently on February 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 3 separate inspections, most recently on January 31, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer concentration for the cleaning cloth bucket was weak. Operator made a new solution during the inspection. it was an effective 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The discoloured test strips were removed during the inspection and a new container was opened. Showed the operator the difference in colouring and let him know that the test strips that are already discoloured may not provide accurate readings.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Manufactures instructions were not being followed for the proper testing procedures for the sanitizer. Education was provided.Proper sanitizer testing was discussed. The sanitizer is to be still with no bubbles, the testing paper is to be dipped in the solution for 10 seconds (not moved around) and removed and checked. This should provide an accurate reading for the concentration.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***the slicing equipment was not being stored clean. There was dried on bits of green product present on the slicer. Discussed with staff and showed them the concern.***Equipment was not being stored clean. There was dried on food debris present on the slicer unit in the storage area. Staff had indicated that it was cleaned before being put away.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***there were cardboard liners in use on the green wire rack. Cardboard liners are not acceptable as they are single use because they cannot be cleaned or maintained in a sanitary condition and were removed at the time of inspection.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer concentrations were not being maintained at an effective 200ppm concentration for the Quat solution. Some spray bottles were 100ppm Quat solution. The cleaning cloth bucket had a 100ppm Quat concentration. Ensure that the sanitizer is maintained in accordance with the manufacturers instructions.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Equipment was not being stored clean. There was dried on food debris present on the slicer unit in the storage area. Staff had indicated that it was cleaned before being put away.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The lids on the prep coolers were being left open even when no one was at the station. Food not being handles is to be protected from contamination (covered).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***equipment was not being allowed to dry before being stacked up. This nesting will not allow the water to dry and can become a source of contamination when the inserts are used for food storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no effective test strips present for checking the sanitizer concentration. Test strips present were expired and discolouted which may provide inaccurate readings.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Staff are to be using the test strips often enough to ensure that the sanitizer concertation is known so it can be maintained at an effective concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no soap available for the back hand sink. Hand sinks are to be stocked and available at all times.
    • 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?
      • ***Older pest control records were observed. Pest control records are to be completed monthly and be available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There were ineffective traps present. The mouse trap was placed with the opening facing into the wall. This renders it ineffective as the mouse will not be able to enter the trap. Discussed and corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Cross contamination with food was observed. Scoop handles were stored in the bulk products. Discussed with staff that the scoop handles were not to be touching the foods. Corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The wire rack shelving was not being maintained in a clean and sanitary condition. There was a build up of dirt and debris stuck to the wires. Ensure equipment is maintained in a clean and sanitary condition.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***Sanitizer solution was present in a green bucket labeled detergent. Ensure the properly labeled sanitizer buckets are used for sanitizer solutions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The Quat test strips were not being used for checking the sanitizer concentration. There were two unopened Quat sanitizer test strips in the containers. Staff was not using the test strips to check the sanitizer concentration regularly. Ensure that the sanitizer concentration is checked and documented at least once a day.
    • 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?
      • ***Pest control company was out twice a year. Discussed self monitoring check sheets were to be done in the interim between the professional visits (so that the facility is checked monthly). Self monitoring sheets were sent by e-mail during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was a cross connection as the mop sink hose was dangling in the basin. Ensure that the end of the hose is above the lip of the basin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The canopy cleaning through to the roof did not appear to have been done. The sticker on the hood vent had not been updated (Indicated next cleaning was due Nov 2023).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The pizza cutting tools were encased in a block of ice. Did not have time to discuss ice bath with staff. The business ends of the utensils are to be stored in an ice water mixture or a sanitizer solution to ensure that the bacterial load does not increase quickly. Having the utensils unusable (encased in ice) or sitting on top of the block of ice is not effective in controlling the bacterial load.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was an insert of cheese that was uncovered in the walk in cooler. Discussed that the food was to be covered/protected from potential 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?
      • ***Pest control company was out twice a year. Discussed self monitoring check sheets were to be done in the interim between the professional visits (so that the facility is checked monthly). Self monitoring sheets were sent by e-mail during the inspection.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Wiping cloths were in the soapy water. Discussed that wiping cloths were to be stored in a sanitizer solution. Corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was an insert of cheese that was uncovered in the walk in cooler. Discussed that the food was to be covered/protected from potential 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?
      • ***Pest control company was out twice a year. Discussed self monitoring check sheets were to be done in the interim between the professional visits (so that the facility is checked monthly). Self monitoring sheets were sent by e-mail during the inspection.
    • 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 current food handling permit was not posted. Corrected during the inspection the permit was moved to where the public could see it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The mop sink hose end was below the lip of the basin creating a cross connection. Corrected during the inspection by looping the hose over the spigot. Ensure that the hose end is not below the lip of the basin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were soiled utensils (pizza cutter) stored at room temperature. Discussed the proper utensils storage (clean or under temperature control).

Nearby inspected facilities

Own this business? Add a badge to your website