Papa John's Pizza
330 45 Street Edson AB T7E 1C3 · Food - General
Inspection summary
Papa John's Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on April 7, 2026, recorded 1 infraction.
4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. 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 April 7, 2026. 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 October 9, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 October 21, 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 March 26, 2024. 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 3 times across 3 separate inspections, most recently on November 14, 2025. 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?
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
- Monitoring 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?
- No pest control reports onsite for PHI review.Ensure to keep pest control records onsite for review during routine 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?
- Risk Management Inspection
0 infractions
- 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/ventilation system was overdue for cleaning. No current cleaning sticker was observed. Please ensure the exhaust system and hood are cleaned professionally.** Nov 14/2025 - still outstanding- ensure the professional cleaning sticker is posted on the ventilation hood with date of cleaning and expected next service date.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine/bleach sanitizer was measured at 25 PPM.Operator corrected by making a fresh batch of sanitizer that was measured at 100 PPM (satisfactory).
- 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?
- Abell pest control reports were insufficient. Operator had only the July 2025 report during the visit.Ensure the monthly pest control reports (at least 3 months reports) always available for review by the Health Inspector.
- 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/ventilation system was overdue for cleaning. No current cleaning sticker was observed. Please ensure the exhaust system and hood are cleaned professionally.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer (chlorine) concentration in the unlabeled spray bottle was measured at 25ppm.Please ensure the concentration of the sanitizer (chlorine) is measured at 100PPM and recorded daily.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops are being left in bulk food containers in a manner that may contaminate food.Ensure the handles are stored upright or in such a way that the handles frequently touched by workers does not come into contact with food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers observed in the cooler unit in the food prep area.Ensure to have functional thermometers in the cooler unit.
- 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 during inspection. Please ensure pest control records are kept and made available for review during inspection. A copy of the AHS pest control template will be sent with this inspection report.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator did not have a valid food safety training.He did not produce a copy when asked if he had done the course.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- It was observed that chemical bottles are not properly labelled. Please label all chemical containers as per their contents.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- It was oserved that walk-in cooler lighting is very poor. There is not adequate lighting for food and worker safety. Please install a stronger light bulb or add more appropriate lighting fixtures to the walk-in cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that the vegetable slicer blade has chips. The blade is degraded with the potential of creating a physical food hazard. The blade is to be replaced in the near future.
- 09. Are chemicals stored and handled in a safe manner?