Papa John's Pizza
11955 82 Street NW Edmonton AB T5B 2W4 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several squeeze bottle condiments were observed on the kitchen countertop and based on ingredients required refrigeration. Informed staff who placed products inside the cooler. Please ensure all high risk condiments are placed in a refrigerated cooling unit and held under 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff indicated that the facility has switched to a chlorine-based sanitizer for manual dishwashing, but only had quat test strips available. ACTION REQUIRED: Obtain chlorine test strips. Email photo of test strips and/or proof of purchase once obtained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by the dishwashing area was not equipped with hand soap. Hand sink in the front food preparation area was not equipped with paper towel. CDI: both hand sinks were restocked at the time of inspection.ACTION REQUIRED: retrain staff regarding restocking hand washing supplies and handwashing protocols.
- 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?
- Light was visible at the base of the back exterior door. ACTION REQUIRED: ensure all doorways are tightly sealed. Send photo of replaced weatherstripping/sealed doorway once repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?