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Little Caesars Pizza 5133-0001

183 - 31 Southridge Drive Okotoks AB T1S 2N3 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza 5133-0001 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on September 29, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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.

  • 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 4 times across 2 separate inspections, most recently on September 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3, 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 7 times across 4 separate inspections, most recently on June 3, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer prepared during the start of the shift. **Ensure sanitizer is readily available at the start of the shift. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUATs test strips. **Obtain test strips. Staff noted that the strips are on order.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle of sanitizer was not labelled. **Label. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the lower prep cooler. **Obtain thermometer. ***CORRECTED 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?
      • The back door was slightly opened at the time of the inspection.**Ensure back door is closed to prevent the entry of pests/and or weather.***CORRECTED 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?
      • The handwashing station closest to the pizza ovens had a slow leak from the hot water side. **Repair.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bottle of QUATs sanitizer was measured below 200 ppm. **Ensure QUATs sanitizer is maintained at a concentration of 200 ppm.***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired.**Obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel by the back hand washing station. **Ensure paper towel is available and on a stand. ***CORRECTED 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?
      • The wall was damaged behind a mixing equipment across from the walk in cooler. **Repair. Ensure the wall is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Provide completed written sanitation plan for facility.
  6. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler had a buildup of dust that could contaminate open food storage. Clean indicated areas. *Advise getting covers for stored dough in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review at the time of inspection. Provide completed written sanitation plan for facility.
  7. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee uniforms and aprons were found being stored inside the staff washroom. Move food handler attire and any food handling equipment so it is not stored inside a washroom.
    • 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?
      • This facility began operating without applying for a food handling permit from AHS. Food handling permits are non-transferable, and a new permit is required whenever the ownership of a food facility changes. Food permit application was sent during inspection. Verbal approval to operate was granted during 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?
      • A small wooden shelf in the finished pizza prep area was not fully finished, containing raw wood edges that would be difficult to properly clean. Cover, finish, or replace shelving to ensure non-absorbent cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The metal shelving above the finished pizza prep area had a buildup of grease and debris. The walk-in cooler had a buildup of dust that could contaminate open food storage. Clean indicated areas.

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