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Papa John's Pizza

230 - 10 McKenney Avenue St. Albert AB T8N 5S8 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on August 5, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on March 1, 2024. 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 2 times across 2 separate inspections, most recently on July 17, 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 November 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 14, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no appropriate sanitizer test strips available for checking the sanitizer concentration. Discussed with staff that the sanitizer solution made with a chlorine base required chlorine sanitizer test strips for checking the concentration.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unsanitary cleaning cloths were not being soaked in a sanitizer solution. A QUAT sanitizer solution was being prepared for the cloths.
    • 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?
      • Temperature logs were not being completed at the required intervals. Ensure that temperature logs are being completed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container with cheese sticks was being left out at room temperature. The cheese sticks are intended to be frozen as per supplier instructions. The cheese sticks were placed in the cooler. Time as a public health control measure was discussed with the operators, and they were informed that the cheese sticks can remain at room temperature for up to one hour while preparing pizzas.2. Pizza toppings in the prep cooler were measured at around 9C, and the cooler cover was open. The operators were instructed to keep the cooler cover closed at all times to maintain a temperature of 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza oven utensil handle was wrapped in tape and beginning to detach. Ensure that all utensils intended for use are designed to be effectively cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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?
      • ***Temperature records were nto available for review. Discussed that the temperature records were to be available for review during inspections.
    • 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?
      • Mar 1, 2024***The pest control records were not up to date the older records were present. Pest control records are to be completed monthly and available for review.Feb 22, 2024***Pest control records were located but were not up to date. Link to the self monitoring records was provided by e-mail during the inspection. The pest control records are to be completed monthly.
  6. 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 located but were not up to date. Link to the self monitoring records was provided by e-mail during the inspection. The pest control records are to be completed monthly.
  7. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***The spray bottle was not labeled as to the contents. Corrected onsite. Sanitizer spray bottle was labeled during the inspection.
    • 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 located but were not up to date. Link to the self monitoring records was provided by e-mail during the inspection. The pest control records are to be completed monthly.

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