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Papa John's Pizza 10498

103 - 8200 100 Street Grande Prairie AB T8V 6H7 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza 10498 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on February 9, 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 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on January 29, 2024. 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 2 times across 2 separate inspections, most recently on January 21, 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?

  • 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 24, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on January 21, 2026. 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, 2024. 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?

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

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue – EXPIRY WAS NOTED TO BE AUGUST OF 2025. The manager on site indicated that a certified professional is scheduled to attend and inspect / clean this ventilation system in February of 2026.The owner / operator of this facility is requested to conduct the following, namely:1. Once inspection / cleaning is completed, ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Two (2) cutting boards were noted to be severely scratched / stained and require replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Replace any severely scratched / stained cutting boards. Ensure all foodservice cutting board surfaces are kept smooth and free of scratches and staining.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • At time of inspection:1. The rear kitchen hand sink was not equipped with cold potable water (only hot water). All hand sinks must have both hot and cold potable water.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a plumbing professional to make any necessary repairs to the rear hand wash sink to ensure it contains both hot and cold potable water.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Cloths (found in the rear kitchen area) were noted to be immersed in stagnant water (i.e. not being immersed in an approved sanitizing solution).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all cloths (even those not being used during service) are kept immersed in an approved sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. Two (2) hand wash sinks (found in the rear kitchen) were not properly equipped. One was missing liquid hand soap and the other was missing paper towels. Be advised that all hand wash sinks must be fully equipped at all times with hot and cold potable water, liquid hand soap, and disposable hand towels in their respective dispensers.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash stations are fully equipped and operational.*****THIS ISSUE WAS CORRECTED DURING INSPECTION.
    • 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?
      • At time of inspection:1. A valid food handling permit was not posted within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Locate a valid food handling permit for this facility and ensure it is posted in a location easily visible to all patrons.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. A hand sink at the rear kitchen area was leaking at the p-trap.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all plumbing fixtures within this entire facility are properly functional and free of leaks. The operator indicated that a plumber is scheduled to come to this facility in the near future to make all necessary repairs.

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