Papa John's Pizza
1060 Ontario Street, Stratford ON N4Z 1A5 · Restaurant
10 inspections
- Required
0 infractions
- Required
1 infraction
- Sanitary facilities are kept sanitary, properly equipped and in good repair
- Operated food premise — fail to equip sanitary facility with soap or detergent
- Operated food premise — fail to equip sanitary facility with single service towels or dryer
- Sanitary facilities are kept sanitary, properly equipped and in good repair
- Follow-up
0 infractions
- Follow-up
4 infractions
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Food premise not maintained with ceilings in good repair in food-handling room
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Failed to provide handwashing stations with adequate supplies
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface sanitized as necessary
- Frozen foods are kept frozen until sold or prepared for use
- Failed to maintain frozen food in frozen state until prepared for use
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Follow-up
6 infractions
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Food premise not maintained with ceilings in good repair in food-handling room
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Handwashing stations not conveniently accessible by food handlers
- Failed to maintain handwashing stations
- Refrigerated space adequate for the storage of potentially hazardous food
- Failed to provide adequate refrigerated space for food storage
- Manual dishwashing method for cleaning and sanitizing utensils is appropriate
- Sanitized utensils in water for less than 45 seconds
- Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
- Sanitized utensils in chlorine solution for less than 45 seconds
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Frozen foods are kept frozen until sold or prepared for use
- Failed to maintain frozen food in frozen state until prepared for use
- Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
- Required
4 infractions
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Failed to provide handwashing stations with adequate supplies
- Manual dishwashing method for cleaning and sanitizing utensils is appropriate
- Operated food premise — fail to provide equipment for cleaning and sanitizing utensils as required
- Frozen foods are kept frozen until sold or prepared for use
- Failed to maintain frozen food in frozen state until sold
- At least one certified food handler or supervisor on the premise during every hour the premise is operating
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Required
2 infractions
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface sanitized as necessary
- Failed to ensure facility surface sanitized as necessary
- Food is protected from contamination and adulteration
- Failed to protect food from contamination or adulteration
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Required
0 infractions
- Required
1 infraction
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure equipment surface sanitized as necessary
- Failed to ensure facility surface sanitized as necessary
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Required
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher