Skip to content
Loading map…

Papa John's Pizza 10873

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

Official record from Alberta →

Inspection summary

Papa John's Pizza 10873 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 20, 2024. The most recent inspection, on April 9, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 April 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on March 25, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on September 20, 2024. 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 once on September 20, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

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.

Nearby inspected facilities

Own this business? Add a badge to your website