Little Caesars Pizza
6 - 208 Midpark Way SE Calgary AB T2X 1J6 · Food - General
6 inspections
- Risk Management 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?
- Update on May 8/2026Floor in dish washing area was damaged.Requirement:Repair the floor
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Update on May 8/2026Washroom door opens directly in food storage area, and door was left wide open.Requirement:Provide automatic door closure device on the washroom door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cooked chicken wings were kept uncovered in walk in cooler.Requirement:Keep food covered during storage to prevent from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cheese sticks stored on the counter without temperature control was 9.4CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Staff was instructed to move cheese sticks to the cooler 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?
- Shelves in walk in cooler were lined with cardboard. Cardboard lined on one shelf under dough pans was dirty.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard from the shelves.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Washroom door opens directly in food storage area and door was left wide open.Requirement:Provide automatic door closure device on the washroom door or post sign to indicate" Keep door closed all the time"
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in dish washing area was damaged.Requirement:Repair the floor
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pop bottles were stored directly on floor in the prep area.(Repeat violation from previous inspection)Requirement: Store pop bottles at least 15 cm off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser at hand washing sink located in prep area was empty.Requirement:Provide paper towels in the dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for the surfaces.Requirement: Provide ready to use sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pop bottles were stored directly on floor in back storage area.Requirement: Store pops at least 15 cm off the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard behind the mixer was coming off the wall in some section of the wall.Requirement:Repair the baseboard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for the surfaces.Requirement:Provide ready to use sanitizer solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in prep area was empty.Requirement:Provide paper towels in the dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?