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Little Caesars Pizza

645 4 Street Brooks AB T1R 0W3 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on June 25, 2026, recorded 6 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 4 separate inspections, most recently on June 25, 2026. 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, 2026. 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 6 times across 4 separate inspections, most recently on June 25, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on June 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on June 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White fridge and pizza line cooler do not contain a thermometer.*Ensure all coolers are equipped with a thermometer to monitor refrigeration temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap is not provided at the hand sink near the dough mixer. *Ensure hand sinks are stocked with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the two hand-sinks hot water is shut off due to a leaking tap. *Repair leaking tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza slicers are accumulating grease and grime on the handle. *Thoroughly clean and sanitize pizza slicers or replace slicers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard tray is used to hold plastic sauce containers.*Cardboard is not cleanable. Use a cleanable container instead.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is using cardboard to line shelves in the kitchen and walk-in cooler where food is stored. Cardboard is porous and not readily cleanable. Wire rack shelving contain grease and food particles in the kitchen and walk-in cooler. Mold and mildew is accumulating in the walk-in cooler on the plastic crates on the floor, on the refrigeration unit and on the door and walls. The stainless steel counter backsplash contains sticky residue as well as the stainless steel cooler fronts. High touch surfaces such as the fridge handle and light switch are not clean. The utensil bin is dirty. *Remove cardboard from shelves.*Clean and sanitize shelves, wire racks, plastic crates, and walk-in cooler surfaces.*Clean and sanitize high touch surfaces daily.*Clean and sanitize utensil bin.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White fridge does not contain a thermometer.*Ensure all coolers are equipped with a thermometer to monitor refrigeration temperature.
    • 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?
      • Fruit flies are noted in the staff bathroom.*Clean and sanitize bathroom and ensure removal of any food, sweet syrups, or empty recyclables to prevent fruit flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the two hand-sinks hot water is shut off due to a leaking tap. *Repair leaking tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza slicers are accumulating grease and grime on the handle. One insert container has a crack in the plastic.*Thoroughly clean and sanitize pizza slicers.*Discard broken and compromised containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is using cardboard to line shelves in the kitchen and walk-in cooler where food is stored. Cardboard is porous and not readily cleanable. Wire rack shelving contain grease and food particles in the kitchen and walk-in cooler. Mold and mildew is accumulating in the walk-in cooler on the plastic crates on the floor, on the refrigeration unit and on the door and walls. The stainless steel counter backsplash contains sticky residue as well as the stainless steel cooler fronts. High touch surfaces such as the fridge handle and light switch are not clean. The utensil bin is dirty. *Remove cardboard from shelves.*Clean and sanitize shelves, wire racks, plastic crates, and walk-in cooler surfaces.*Clean and sanitize high touch surfaces daily.*Clean and sanitize utensil bin.
  3. Risk Management Inspection

    1 infraction

    • 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 is not displayed.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not available. A temperature log for critical temperatures is not maintained. The internal cooking temperature for chicken wings is not determined to be 74 degrees Celsius or higher. The foods that are hot held are not determined to be 60 degrees Celsius or warmer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas that need detailed cleaning are the hand wash station area, the baseboards, the wall at the dish wash area and the ceiling vent above the dish wash area.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not available. A temperature log for critical temperatures is not maintained. The internal cooking temperature for chicken wings is not determined to be 74 degrees Celsius or higher. The foods that are hot held are not determined to be 60 degrees Celsius or warmer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas that need detailed cleaning are the hand wash station area, the baseboards, the wall at the dish wash area and the ceiling vent above the dish wash area.

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