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Papa John's Pizza 10178

325 - 3690 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza 10178 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on September 10, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on September 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on June 8, 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?

  • 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 September 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 29, 2025. For example: 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?

  • 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 March 15, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring 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 hand sink at the back is leaking and the water was turned off during inspection to stop the leak.The QUAT sanitizer dispenser was not working properly. Staff is able to mix the sanitizer manually until the technician can fix it.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution measured to be 0ppm.- The staff prepared 200ppm quats solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bottom shelf of dough prep table was made up raw wood.- Paint or seal the bottom shelf.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on pizza dough roller/sheeter to hold plastic piece. - Remove the duct tape and repair the roller.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust debris build up on electric switches, fire extinguisher and equipment.- Enhance the cleaning frequency and clean the above mentioned areas.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket or spray bottle were observed throughout the facility and water was being used to wipe food contact surfaces and equipment.Operator was instructed on how to properly mix and accurately test quat sanitizer solution. Operator was informed to test the quat sanitizer mixture every time it is made. Operator mixed 2 spray bottles of quat sanitizer solution to the concentration of 200 ppm and labeled the bottles to match its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were observed to be expired. Please obtain quat sanitizer test strips within their expiry date to ensure effective and accurate testing of quat sanitizer solutions.
    • 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 food handling permit was unavailable. Please print and post the most recent food handling permit within the expiry date for public view.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Quat sanitizer dispenser was inoperable, dispensing concentrations of quat sanitizer solution measuring 0 ppm.Please repair the quat sanitizer dispenser to ensure it is dispensing sanitizer solution with concentrations measuring 200 ppm.2) The table mounted can opener was observed to be unclean and had build-up of food debris.Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer dispenser is dispensing quats at a concentration of 50 ppm.Please have the dispenser serviced. Prepare a100ppm bleach sanitizing solution until the dispenser is repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard must be installed for the hand sink between the two prep tables.

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