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Papa John's

4 20 Plaza Ave, Saint John NB E2M 0C3 · Food Premises

Official record from New Brunswick →

Inspection summary

Papa John's has been inspected 10 times by New Brunswick Department of Health (Health Protection Branch) since January 3, 2024. The most recent inspection, on October 2, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 4 separate inspections, most recently on September 18, 2026. For example: Food Contact 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 6 times across 4 separate inspections, most recently on July 17, 2024. For example: Frozen Storage

  • 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 4 times across 4 separate inspections, most recently on March 5, 2026. For example: Detergents and Chemical Use and Storage

  • 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 2 times across 2 separate inspections, most recently on September 18, 2026. For example: Demonstrating Knowledge

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on January 18, 2024. For example: Licence

About this data

These results come from New Brunswick Department of Health (Health Protection Branch), 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • Holding Methods
      • Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
    • Demonstrating Knowledge
      • For Class 4, at least one person who holds a certificate confirming his or her successful completion of a food handler program as described in Section 39(1) of the Food Premises Regulation must be present at all times in the area of a food premises where and when food is being prepared.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be maintained such that they function in the manner intended and can be easily cleaned and sanitized (e.g. scratched and scored cutting boards/utensils).
    • Manual Dishwashing
      • The facility shall be provided with sufficient sinks to carry out an effective cleaning and sanitizing of equipment and utensils.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • Manual Dishwashing
      • A suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Detergents and Chemical Use and Storage
      • Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
    • Washroom(s)
      • Liquid or powdered soap, toilet paper and single use paper towel or an approved hand drying device must be present.
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    3 infractions

    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Manual Dishwashing
      • The facility shall be provided with sufficient sinks to carry out an effective cleaning and sanitizing of equipment and utensils.
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
  7. Routine Inspection

    2 infractions

    • Frozen Storage
      • Freezers shall be at -18°C (0°F) or less except for ice cream that is being held for service.
    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
  8. Routine Inspection

    5 infractions

    • Frozen Storage
      • Freezers shall be at -18°C (0°F) or less except for ice cream that is being held for service.
    • Refrigerated Storage (Temperature)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Dry Storage
      • Foods shall be stored in a manner to prevent cross contamination (stored in impervious containers once opened, scoops kept out of bins, not directly on floor).
    • Holding Methods
      • Potentially hazardous foods shall be held at 4°C (40°F) or less or at 60°C (140°F) or above until served.
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
  9. Routine Inspection

    2 infractions

    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
  10. Routine Inspection

    7 infractions

    • Frozen Storage
      • Freezers shall be at -18°C (0°F) or less except for ice cream that is being held for service.
    • Holding Methods
      • Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
    • Demonstrating Knowledge
      • For Class 4, at least one person who holds a certificate confirming his or her successful completion of a food handler program as described in Section 39(1) of the Food Premises Regulation must be present at all times in the area of a food premises where and when food is being prepared.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be maintained such that they function in the manner intended and can be easily cleaned and sanitized (e.g. scratched and scored cutting boards/utensils).
    • Manual Dishwashing
      • A suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.

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