Skip to content
Loading map…

Papa John's Pizza

14030A 23 Avenue NW Edmonton AB T6R 3L6 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • A container of cheese strings which have a time limit for storage at room temperature was not labeled with a discard time. - Requirement is a 4 hour hold time at room temperature after which the food must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic dipping sauces which state "Keep Refrigerated" are being stored out on the counter.- Staff relocated the sauces back to the cooler.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution (front food handling area) measured at 100 ppm, needs to be at minimum 200 ppm. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic dipping sauces which state "Keep Refrigerated" are being stored out on the counter.- Staff relocated the sauces back to the cooler.
    • 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 onsite expired Nov 2024.- Obtain new Quat sanitizer test papers.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions measured at 50 ppm quats, needs to be at minimum 200 ppm quats.- The automatic chemical dispensers at the wash sinks was tested and found to only be dispensing 50 ppm. Staff are to manually prepare the sanitizer solutions until the unit is serviced.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A dirty electrical cord and a vacuum hose are stored across bottled pop in the back storage area. Corrected.- Ensure these types of items are stored separate from any foods, dishware/utensils, etc.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing the sanitizer strength on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwash soap available at the back area handwash sink. Corrected- Ensure that designated handwash sinks are properly supplied at all times.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet has been removed from the back of house handwash sink. Staff inform that a new faucet has been ordered and is to be installed later today.
  9. Monitoring 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?
      • The light in the walk-in cooler is not operational. Operator informs that an electrician has already been called.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Initially no water available at the back area hand wash sink. Staff had turned off the water due to the faucet dripping. Water supply to the sink turned back on. - Repair