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Little Ceasar Pizza

6104 50 Street Leduc AB T9E 7L2 · Food - General

Official record from Alberta →

Inspection summary

Little Ceasar Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 11, 2024. The most recent inspection, on August 14, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on August 14, 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?

  • 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 November 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 11, 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 2 times across 2 separate inspections, most recently on June 18, 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?

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

    1 infraction

    • 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 weather strip on the back door was in disrepair. Light was observed to be shining through the bottom of the door.Feb 19: The weather strip on the back door was in disrepair, and light was visible through the bottom of the door. The facility had a replacement weather strip on hand and indicated they are waiting for warmer weather to complete the installation.
  2. Risk Management Inspection

    2 infractions

    • 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 weather strip on the back door was in disrepair. Light was observed to be shining through the bottom of the door.Feb 19: The weather strip on the back door was in disrepair, and light was visible through the bottom of the door. The facility had a replacement weather strip on hand and indicated they are waiting for warmer weather to complete the installation.
    • 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 hood vent above the oven was due for servicing.Please ensure that the hood vent is serviced and maintained to prevent the risk of a fire.
  3. Monitoring Inspection

    2 infractions

    • 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 weather strip on the back door was in disrepair. Light was observed to be shining through the bottom of the door.Feb 19: The weather strip on the back door was in disrepair, and light was visible through the bottom of the door. The facility had a replacement weather strip on hand and indicated they are waiting for warmer weather to complete the installation.
    • 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 hood vent above the oven was due for servicing.Please ensure that the hood vent is serviced and maintained to prevent the risk of a fire.
  4. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One of the sanitizer bottles was not labelled with its contents. Please ensure that all chemicals are labelled.
    • 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 weather strip on the back door was in disrepair. Light was observed to be shining through the bottom of the door.
    • 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 permit posted had expired in September 2025. Please ensure that the valid/current food handling permit is printed and posted where it is visible to the public.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottles measured greater than 400 ppm QUAT residual. This was corrected by creating a 200-ppm sanitizer solution and refilling the spray bottles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl scoop was being used for cheese, and stored in the bulk container of cheese. Do not use bowls as scoops and store in a way that protects bulk food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open sauces that stated refrigerate after opening were being stored at room temperature.Sauces were moved to refrigeration once requested.

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