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Little Caesars Pizza 4991-0001

C - 1705 17 Avenue SW Calgary AB T2T 0E6 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza 4991-0001 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on August 18, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on June 25, 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 once on June 25, 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?

  • 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 June 25, 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?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no detectable concentration of QUAT sanitizer in any of the pails. This was corrected during the inspection (replenished back to 200 ppm).
    • 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?
      • The back door had a gap at the bottom which could allow for pests to enter the establishment.REQUIREMENT: Repair the back door and ensure no gap is present.
    • 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 handwashing sink close to the front area was slow draining.REQUIREMENT: Repair the sink and ensure the handwashing sink does not become clogged or otherwise unable to be used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas (underneath the pizza and topping preparation spaces) has accumulated a notable amount of debris.REQUIREMENT: Routinely and thoroughly clean these areas.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities Quat test strips were discolored. Please replace the Quat test strips such that you can accurately test and verify the Quat based surface sanitizer solutions.
    • 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 hand sink located near the pizza oven was draining slow. Please ensure the plumbing is in good condition and water can drain quickly to prevent an overflow of the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of food splatter and debris:- The wall behind the preparation counter by the pizza oven - The metal wall beside the pizza ovenPlease clean and sanitize the indicated areas.
  5. Risk Management Inspection

    0 infractions

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