Papa John's Pizza
19 - 993 Fir Street Sherwood Park AB T8A 4N5 · Food - General
Inspection summary
Papa John's Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on October 30, 2025, recorded 2 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
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.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 5 times across 5 separate inspections, most recently on October 30, 2025. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 3 times across 3 separate inspections, most recently on October 30, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 once on September 20, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times across 3 separate inspections, most recently on April 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 September 20, 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.
5 inspections
- Monitoring 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 strips available onsite were expired. Please ensure new valid QUAT test strips are ordered and available onsite.
- 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?
- Pest control records were not observed. Implement and maintain a monthly pest control and ensure records are kept for review during inspection. A checklist will be sent with this report. If that facility wants to implement self pest check/control, set pest traps at the facility to facilitate proper monitoring.**Oct 30, 2025 - No pest control list observed or monitoring stations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 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?
- Pest control records were not observed. Implement and maintain a monthly pest control and ensure records are kept for review during inspection. A checklist will be sent with this report. If that facility wants to implement self pest check/control, set pest traps at the facility to facilitate proper monitoring.
- 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?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pizza boxes were stored on the floor at the back area. The staff moved the boxes away from the floor during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap for one of the hand sinks was not operational. Repair handwashing sink so that it is operating appropriately.Sept 20, 2024: The handwashing sink at the back food prep area still had a damaged hot water tap. Note that this is an ongoing violation and must be corrected immediately.April 22, 2025: The handwashing sink at the back food prep area still had a damaged hot water tap. This violation was initially cited on May 05, 2024, and has been on-going. Please correct this violation immediately or further enforcement action may be used.
- 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?
- Pest control records were not observed. Implement and maintain a monthly pest control and ensure records are kept for review during inspection. A checklist will be sent with this report. If that facility wants to implement self pest check/control, set pest traps at the facility to facilitate proper monitoring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Work aprons and caps were stored in the washroom. The staff stated that the items were not being used and removed them during inspection.Please ensure items associated with food preparation are not stored in the washroom.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large quantity of meat products (pepperoni, ham, donair meat, bacon) were brought out from the cooler and placed on the food preparation counter for use. The temperature of the meat items was measured to be at 5C.The staff was advised to move the meat items back into the cooler and bring them out in small quantities.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The quat sanitizer bottle connected to the sanitizer mixer at the dishwashing sink was empty. The staff replaced the bottle during inspection. Please monitor the sanitizer bottle regularly to ensure it is replaced when empty.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap for one of the hand sinks was not operational. Repair handwashing sink so that it is operating appropriately.Sept 20, 2024: The handwashing sink at the back food prep area still had a damaged hot water tap. Note that this is an ongoing violation and must be corrected immediately.
- 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?
- Pest control records were not observed. A copy of AHS pest control template was given to the staff during inspection.Please implement a monthly pest check, ensure records are kept for review during inspection.Install pest monitoring devices such as mouse traps and glue boards to help monitor pest activity in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pizza oven conveyor appeared unclean. Dirt and debris were observed at the hard-to-reach corners. Please clean the conveyor and ensure it is placed on a routine cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer bottles registered a quat Sanitizer residual of greater than 400 ppm.Sanitizer was diluted to 200 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap for one of the hand sinks was not operational. Repair handwashing sink so that it is operating appropriately.
- 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?
- Pest control records were not available. Ensure monthly pest control records are kept.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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