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Papa John's Pizza 13986

1105 - 19605 Walden Boulevard SE Calgary AB T2X 4C4 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza 13986 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 23, 2024. The most recent inspection, on October 14, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 October 14, 2026. 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed during the inspection that1. The thermometer inside the walk-in cooler was not displaying an accurate temperature and requires calibration. An inaccurate thermometer may result in improper temperature monitoring and could compromise the safe storage of potentially hazardous foods.2. Scoop was observed to be stored inside a cheese container in the prep cooler with the handle in direct contact with the food. This practice may result in contamination of the food through employee handling.The issues were discussed with staff, and the thermometer and scoop were removed from service at the time of inspection.Ensure that:1. The thermometer is calibrated or replaced as necessary and maintained in good working order.2. Scoops and other dispensing utensils are stored in a manner that prevents the handles from contacting food, such as by storing them outside the container or with the handles extended above the food surface, to prevent potential contamination.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of quat measured 100 ppm in both sanitizer spray bottles located in front prep area.b) cleaning cloth was kept on prep counter after use in front prep area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bike was kept in contact with pop bottles in dry storage room.Requirement:Store miscellaneous items separately from food and drinks.Bike was moved away during inspection.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sneeze guard missing on dough preparation area. Sneeze guard is to be installed to prevent customer contamination

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