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Papa John's Pizza

1 - 3701 50 Avenue Red Deer AB T4N 3Y7 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on March 24, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 separate inspections, most recently on March 17, 2026. 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 2 times on March 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had one sanitizer spray bottle available, which was measured at 0 ppm quats. The operator prepared a fresh solution from the dispenser, which was measured at 400 ppm quats.Please ensure quats sanitizer solutions are prepared regularly and confirmed to be within the effective concentration of 200–400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top compartments of the table refrigerators were measured at 6°C on the left unit and 8°C on the right unit.Please ensure the refrigerators are repaired so that they can effectively maintain temperatures below 4°C in the top compartments.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility utilizes two prep table coolers with top refrigerator compartments containing vegetables, meat products, and cheese.The top portions were measured at 6°C on the left unit and 8°C on the right unit. The bottom portions of the refrigerators were effectively maintained at below 4°C.The operator was instructed to move all items from the top compartments into the bottom cooler, and to rotate containers with ingredients from the bottom portion that are maintained below 4°C.The operator agreed to rotate the top of the coolers every two hours to ensure food products remain outside of the temperature danger zone (4–60°C) for less than 2 hours.Please ensure a sign is posted with swap times and that all staff are aware of this procedure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop stored near the flour that was in use was broken and cracked. The operator removed the scoop and replaced it with one in good condition.All other equipment was maintained in good condition, with no items noted to be damaged, allowing for effective cleaning and sanitizing.Please ensure all equipment is properly monitored and that any damaged equipment is removed from service before it has the potential to contaminate food or cannot be effectively cleaned and sanitized.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • This facility used multi-quat to sanitize surfaces and stores the solution in a spray bottle. The dispenser for the solution in the dishwashing area was not properly drawing the sanitizer from the bottle. Solution that was being dispensed was measured with a chemical test strip at 0 ppm.The owner was notified of this, and the inspector mixed a quat sanitizer solution in the 3 compartment sink by hand. Measured with a chemical test strip at 200 ppm.Please ensure that the sanitizer dispenser is repaired and can properly dispense a quat solution at adequate concentrations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3-compartment sink is used for this facility.Quat solution was mixed by hand and measured with a test strip at 200 ppm. Please ensure the dispenser is repaired or create a quat sanitizer solution by hand in the sink and verify it with a test strip at 200 ppm.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the flour bin, the scoop's handle is submerged in flour. Please ensure that the scoop is stored in a manner that prevents them from contaminating food products. For example, the scoops can be stored outside the bulk bins.

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