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Papa John's Pizza

12 - 5098 Windermere Boulevard NW Edmonton AB T6W 0L7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat sanitizer test papers onsite expired in Sept 2025.- Obtain new test papers.
    • 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?
      • There is a gap at the bottom of the front entrance door.- All exterior doors must have tight seals to prevent the possible entry of pests. Replace/repair the weatherstrip.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Garlic dipping sauces are being stored at room temperature when the label states "Keep Refrigerated". Temperature measured at 20C. - Sauces were discarded. High risk foods must be stored at less than 4C or greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat sanitizer test papers onsite expired in Sept 2025.- Obtain new test papers.
    • 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?
      • There is a gap at the bottom of the front entrance door.- All exterior doors must have tight seals to prevent the possible entry of pests. Replace/repair the weatherstrip.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the sanitizer solution at the 3 compartment sink.- Staff prepared a 200 ppm Quat sanitizer solution.
    • 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?
      • Once again no time labelling was present on the container of cheese strings held at room temperature. Food discarded.- Charts indicate a maximum hold time of 4 hours at room temperature after which the food must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Garlic and Cheese dipping sauces are being stored at room temperature when the label states "Keep Refrigerated".- Foods relocated to the cooler. High risk foods must be stored at less than 4C or greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available onsite.- Sanitizer test papers must be available to measure the concentration of sanitizing agents
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle buildup noted on areas of the floor under equipment and the dough prep counter.- Cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 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?
      • No time label was present on the container of cheese strings stored at room temperature.- Charts indicate a maximum hold time of 4 hours at room temperature after which the food must be discarded. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test papers available.- Obtain quat sanitizer test paper so that staff can verify the concentration of the sanitizer on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza cutters/utensils are not being sent for frequent enough washing during operating hours. Staff indicate only twice a day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls are dusty in areas of the kitchen.- Cleaning required.