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Papa John's Pizza 10873

36 - 80 Bow Street Cochrane AB T4C 0T4 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Repeat ViolationGarlic cheese for crust was left at room temperature for less than 2 hours, and dipping sauce packets that are labelled "keep refrigerated" or "perishable" were left at room temperature for more than 2 hours. The containers had labels but without clear time stamp for time tracking. A container full of garlic cheese was moved into the cooler, and all perishable dipping sauce packets were discarded during inspection.Store all perishable food items in cooler at or below 4 degrees Celsius, or limit room temperature storage of potentially hazardous foods to 2 hours maximum. Discard any unused items.
  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature logs were not available onsite. Please make sure temperature daily checks are recorded for all refrigeration units at the facility.Update (March 25, 2026): Daily temperature logs remain incomplete. Daily Food Safety Checklist template provided. Monitor food storage temperature at least twice daily (AM/PM).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic cheese for crust was left at room temperature, and was measured at 13 degrees Celsius. Staff moved the cheese back into the cooler during inspection. Limit room temperature storage of potentially hazardous foods to 2 hours maximum, and discard any unused items. Complete time tracking with food container labelled with time taken out of refrigeration.
  3. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature logs were not available onsite. Please make sure temperature daily checks are recorded for all refrigeration units at the facility.
  4. Risk Management Inspection

    0 infractions

  5. Initial 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?
      • * Hot water faucet at one of the hand sinks was leaking.Please make sure it is repaired. *One of the light covers in the prep area was broken. Please make sure the light cover is replaced or make sure light bulbs are shatter proofed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *One of the white plastic scrapers was taped with black duct tape. It was not looking in good repair. Tape was removed from the scraper and put it in dish sink for washing. Scraper was in good condition, but operator taped it to use it for different product. ****Please make sure food equipment are not taped, make sure purchase different color scraper to differentiate the equipment to use for different food items.