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Papa Jacks - Events

112 - 11716 100 Avenue NW Edmonton AB T2K 2G3 · Food - Special Event

Official record from Alberta →

Inspection summary

Papa Jacks - Events has been inspected 14 times by Alberta Health Services (Environmental Public Health) since July 5, 2024. The most recent inspection, on August 28, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on August 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on August 16, 2024. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 4, 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.

14 inspections

  1. Demand Inspection

    0 infractions

  2. Demand 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?
      • The hand sink was accessible and supplied with soap and paper towels. Hot water could not be verified at the time of inspection due to the generators arriving late.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge thermometer observed to be broken, please obtain a new fridge thermometer.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Gravy measured 20 degrees Celsius. It was discarded during the inspection. 2. A large quantity of batter for onions was left on the counter. This was placed into cooler during inspection. High risk foods must be kept under temperature control at all times (below 4 degrees or above 60 degrees Celsius).
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Not observed during inspection- 18/07/2024.The hot water tank available in the facility was undersized for the dishwashing sinks. The dishwashing sinks measured 24"x24"x14" (132L each), and the hot water tank capacity measured 36 L.The hot water system must be capable of half filling both dishwashing sinks halfway with warm water (at least 45 degrees Celsius), with hot water left over for hand washing.
    • 21. Is refuse being managed in a suitable manner?
      • Wastewater was emptying into open garbage bin. Operator had not properly attached and set up pump. This was corrected during the inspection. Pump was attached and hooked up to wastewater disposal on-site.Ensure wastewater disposal system is properly set up prior to operating.
  13. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips for measuring the chlorine sanitizer solution.PHI provided test strips.Provide test strips.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Not observed during inspection- 18/07/2024.The hot water tank available in the facility was undersized for the dishwashing sinks. The dishwashing sinks measured 24"x24"x14" (132L each), and the hot water tank capacity measured 36 L.The hot water system must be capable of half filling both dishwashing sinks halfway with warm water (at least 45 degrees Celsius), with hot water left over for hand washing.
  14. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips for measuring the chlorine sanitizer solution.PHI provided test strips.Provide test strips.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Not observed during inspection- 18/07/2024.The hot water tank available in the facility was undersized for the dishwashing sinks. The dishwashing sinks measured 24"x24"x14" (132L each), and the hot water tank capacity measured 36 L.The hot water system must be capable of half filling both dishwashing sinks halfway with warm water (at least 45 degrees Celsius), with hot water left over for hand washing.

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