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Papa John's Pizza

307 - 722 85 Street SW Calgary AB T3H 1S6 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on August 26, 2026, recorded 1 infraction.

1 of 3 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: Chemicals and toxic substances and Food temperature control.

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.

  • 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 November 17, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 17, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on November 17, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 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?
      • Food build-up on cutting board and can opener on mobile trolley
  2. Monitoring Inspection

    0 infractions

  3. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of seasoned pizza sauce were stored on the floor.All food and food items must be maintained a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was unlabelled.Ensure chemical spray bottles are labelled to identify their content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food kept in inserts were measured between 2°C to 16°C. Prep cooler was measured at -1°C.2. Pizza sauce was kept at room temp measured 16°C.3. Dipping and dressing sauces were kept at room temperature at 17°C to 28°C.Foods were discarded.Ensure prep cooler top lid is covered when not in use. Foods including (deeping and dressing sauces) must be maintained at 4°C or less.

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