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Papa John's Pizza

14818 Stony Plain Road NW Edmonton AB T5N 3S5 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 28, 2023. The most recent inspection, on August 4, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on August 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on September 26, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 20, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 6 separate inspections, most recently on July 21, 2026. 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 2 times across 2 separate inspections, most recently on September 26, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 kitchen exhaust hood is overdue for cleaning. A sticker observed on the hood indicated cleaning is long overdue.Ensure the kitchen exhaust system and hood are professionally cleaned.July 21, 2026: Current cleaning information/sticker was still not available. Please note that this is an on-going concern and must be corrected.
  3. Monitoring Inspection

    1 infraction

    • 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 kitchen exhaust hood is overdue for cleaning. A sticker observed on the hood indicated cleaning is long overdue.Ensure the kitchen exhaust system and hood are professionally cleaned.
  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not observed at this inspection - Plastic keyboard covers had a build-up of food debris. Ensure all high-touch surfaces are clean and sanitary. Please clean or replace.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not observed at this inspection - Plastic keyboard covers had a build-up of food debris. Ensure all high-touch surfaces are clean and sanitary. Please clean or replace.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Plastic keyboard covers had a build-up of food debris. Ensure all high-touch surfaces are clean and sanitary. Please clean or replace.
  7. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A QUAT sanitizer solution bottle was not labeled. Ensure all sanitizer solutions are properly labeled to prevent misuse. Corrected onsite. The operator labeled the bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The small black cooler was holding cheese dips labeled "Perishable – Keep Refrigerated" at 12.2C. The operator stated the thermostat may have been accidentally adjusted during cleaning, and the dips had been stored overnight. All perishable dips were discarded onsite. The thermostat was corrected, and the operator was advised to monitor the temperature. Ensure high-risk foods are maintained at 4C or below at all times. If the temperature does not decrease, the cooler should be repaired and not used for storing perishable items.-A probe thermometer was not available. Please obtain a probe thermometer to verify the temperature of cooked foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Plastic keyboard covers had a build-up of food debris. Ensure all high-touch surfaces are clean and sanitary. Please clean or replace.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure all cold holding units are equipped with thermometers. The pizza prep cooler was missing a thermometer. The walk in cooler had a digital thermometer at the back of the cooler, it is recommended to have one closer to the front of the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was a three compartment sink, however, the faucet arm reaches only two basins. Discussed the 3 step dishwashing with operators. Ensure all items are washed in hot soapy water, rinsed with hot water, and sanitized for a minimum of 2 minutes before air drying. Please re-train all staff. The sink was equipped with soap and QUAT.
    • 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 test strips were expired on January 2024. Please obtain new QUAT test strips soon.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board sitting on top of the canned tomato sauce rack does not come off for cleaning. Operators use board for prepping toppings for the pizza, however, it is not easy to clean and sanitize. There were a lot of knicks, cuts and some staining on the cutting board. Staff were advised to use separate cutting boards to place on top and then sent to cleaning sinks for cleaning and sanitizing. The high touch areas such as handles of the pizza prep cooler (esp. the covers) had buildup of organics/food. Please clean those areas frequently.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures of walk-in coolers, prep-coolers, pizza oven were appropriate. However, the raw cheese was observed siting at room temperature. The temperature was measured to be 20C. The staff member was asked the reason to let it out. The staff member stated that the cheese it out for the preparation of order and it had been 47 minutes since the cheese was at room temperature.Action taken:- Staff was advised not to bring the potentially hazardous food at room temperature for long time (maximum 2 hrs, but try to reduce it as much as possible). Please take the temperature-controlled food out when you are ready for the preparation. - All potentially hazardous food must be stored either below 4C or above 60C as these temperatures are safe temperatures and disease-causing microbes usually do not grow in these temperature ranges.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - One broken container and deteriorated spatula was observed whose surface was rough, and not easily cleanable.Action taken:-Staff discarded the broken container and the spatula.- Education was provided that every food equipment in the facility must be smooth, easily cleanable. -Staff was advised to look for the equipment that are broken or in disrepair. Either repair or discard those.

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