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Little Caesars Pizza

A - 3168 Dunmore Road SE Medicine Hat AB T1B 2X2 · Food - General

Official record from Alberta →

Inspection summary

Little Caesars Pizza has been inspected 17 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on September 22, 2026, recorded 3 infractions.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on September 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 February 6, 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?

  • 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 May 21, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 17 times across 14 separate inspections, most recently on September 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on September 22, 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.

17 inspections

  1. Monitoring 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)?
      • Quats test strips used to measure the concentration of dishwashing sanitizer were expired and adulterated.Please acquire 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?
      • The paper towel dispenser at the handwashing sink at the front of the store was empty. Staff placed a new roll in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of debris underneath the three-compartment sink in the dishwashing area, and on the adjacent walls and shelves. One shelving unit has already been removed for cleaning the walls behind it.There is an accumulation of dust on the air vents and a few sprinklers on the ceiling throughout the facility.The doors and tops of the standup freezers by the pizza oven have an accumulation of grease/dust.
  2. Risk Management Inspection

    1 infraction

    • 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 hot water tap at the front handwashing sink has a minimal trickle of water when the handle is fully turned.
  3. 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?
      • The hot water tap at the front handwashing sink has a minimal trickle of water when the handle is fully turned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt/debris buildup on the floors under the three-compartment sink.
  4. 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?
      • The hot water tap at the front handwashing sink has a minimal trickle of water when the handle is fully turned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt/debris buildup on the floors under the three-compartment sink.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A soiled cleaning cloth was left on top of a sanitizer bottle. Staff filled a bucket with sanitizer solution and placed the cloth in it.Reusable cleaning cloths must be placed in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was left on the floor in the walk-in cooler; staff moved the onions to a shelf.
    • 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 is being left open; staff said they are leaving it open because the pizza oven ventilation is not working properly and causing excessive heat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt/debris buildup on the floors mainly around the three-compartment sink, stand mixer, and by wall-floor joints.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the condenser covers in the walk-in cooler.
  8. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the condenser covers in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dirt under the three compartment sink; There is some debris buildup along the adjacent backsplash and shelving.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the condenser covers in the walk-in cooler.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the condenser covers in the walk-in cooler.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pitcher was left in a container of pizza sauce in the walk-in cooler. The pitcher was promptly removed by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pizza cutters have a buildup of grease on the handles and require deep cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the condenser covers in the walk-in cooler.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the facility is being done in sections and some areas have been addressed. The areas still requiring cleaning are: - Floor and walls by the three-compartment sink - The tops and handles of the standing refrigerators and freezers
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was left on top of a spray bottle. The operator prepared a Quats sanitizer solution and placed the cloth in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of chicken wings are not covered and stacked directly on top of each other with the container touching the chicken.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A jug used for portioning was being kept in a pot of tomato sauce. The operator removed the jug.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food prep cooler measures >4°C. The operator moved food from the prep cooler to the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the facility require cleaning including: - Floor and walls by the three-compartment sink - Floor by dough-making area - Tops, handles, and shelves of the standing refrigerators and freezers - Top of pizza oven and adjacent duct
  15. Demand Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 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 near the front of the shop is not draining properly. Operator stated they will try using drano.
  17. Risk Management Inspection

    1 infraction

    • 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 near the front of the shop is not draining properly.

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