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Papa John's Pizza

105 - 3600 56 Street Wetaskiwin AB T9A 3T5 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on October 6, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 October 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 2, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 31, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 31, 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 8 times across 5 separate inspections, most recently on October 2, 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the prep cooler at the time of inspection. To correct this issue, provide and maintain an accurate thermometer inside the prep cooler to allow for routine monitoring of internal air temperatures and to ensure foods are being stored at safe temperatures
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The bottom of the back door has a minor gap in the weather stripping. Please repair or replace the weather stripping to help prevent pest entry and potential infestation.
    • 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 ventilation hood did not display a service sticker.Implement servicing and cleaning of the ventilation hood every six months and submit service reports to our office for verification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener blade was observed to be dirty at the time of inspection. Staff were directed to clean and sanitize it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure that a thorough cleaning and sanitization of all food contact surfaces and equipment is completed prior to opening. In addition, develop and implement a detailed cleaning
  3. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the prep cooler at the time of inspection. To correct this issue, provide and maintain an accurate thermometer inside the prep cooler to allow for routine monitoring of internal air temperatures and to ensure foods are being stored at safe temperatures
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The bottom of the back door has a minor gap in the weather stripping. Please repair or replace the weather stripping to help prevent pest entry and potential infestation.
    • 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 ventilation hood did not display a service sticker.Implement servicing and cleaning of the ventilation hood every six months and submit service reports to our office for verification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener blade was observed to be dirty at the time of inspection. Staff were directed to clean and sanitize it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure that a thorough cleaning and sanitization of all food contact surfaces and equipment is completed prior to opening. In addition, develop and implement a detailed cleaning
  4. Risk Management 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 hose is being temporarily hung up to prevent dirty water from entering the hose. A plumber is scheduled to install a backflow prevention device to the faucet in the coming days.- Please send a photo of the mop sink faucet once the device has been installed.PREVIOUSLY: There is a long hose attached to the faucet of the mop bucket sink that is not equipped with a backflow prevention device (e.g. an air gap, a vacuum breaker, shut-off valve, etc.). - Please ensure there is a backflow prevention device equipped at the noted location in order to prevent potential backflows through cross-connection. (Options include installing a valve, or cutting the hose to a shorter length).
  5. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Several food items were observed expired in the walk-in cooler including ground beef, sauces, and whipped frosting. Please ensure staff monitor expiry dates of food items and discard any expired foods to promote safe food consumption.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Two sponges in disrepair were observed by the three compartment sink not in sanitizer. Staff were informed to ensure sponges and cleaning cloths are left in sanitizer at all times when not in use to minimize microbial growth. Sponges were discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - A bag of flour was found uncovered in the prep area. Staff was informed to keep the flour covered at all times when not in use to prevent potential contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - The following foods were identified in the walk-in in cooler inadequately covered:- Green peppers - MushroomsPlease ensure foods are covered when being stored to prevent the risk of biological, chemical and physical hazards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Employee aprons were found being stored in the staff washroom on hooks in close proximity to the toilet. Staff were advised to remove the aprons and rewash them before use to minimize potential contamination. Please ensure staff personal effects are stored away from food preparation, food storage and other areas where contamination to food related items may occur.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Flour is being stored in non food grade containers. Staff was notified and the flour was discarded and the container was removed from the food preparation area.
    • 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 hose is being temporarily hung up to prevent dirty water from entering the hose. A plumber is scheduled to install a backflow prevention device to the faucet in the coming days.- Please send a photo of the mop sink faucet once the device has been installed.PREVIOUSLY: There is a long hose attached to the faucet of the mop bucket sink that is not equipped with a backflow prevention device (e.g. an air gap, a vacuum breaker, shut-off valve, etc.). - Please ensure there is a backflow prevention device equipped at the noted location in order to prevent potential backflows through cross-connection. (Options include installing a valve, or cutting the hose to a shorter length).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Observed utensils and cookware be stored under the 3 compartment sink near to chemicals. Staff were alerted and the utensils/cookware were removed.Please ensure cookware/utensils are stored of the floor and away from chemicals to minimize the risk of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Staff were unable to provide a cleaning schedule at the time of inspection. - Please ensure to create a cleaning schedule to promote regular monitored cleaning of the facility.
  6. Demand 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 hose is being temporarily hung up to prevent dirty water from entering the hose. A plumber is scheduled to install a backflow prevention device to the faucet in the coming days.- Please send a photo of the mop sink faucet once the device has been installed.PREVIOUSLY: There is a long hose attached to the faucet of the mop bucket sink that is not equipped with a backflow prevention device (e.g. an air gap, a vacuum breaker, shut-off valve, etc.). - Please ensure there is a backflow prevention device equipped at the noted location in order to prevent potential backflows through cross-connection. (Options include installing a valve, or cutting the hose to a shorter length).
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