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Papa John's Pizza

40 - 2525 Bridlecrest Way SW Calgary AB T2Y 5J3 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on March 10, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 5 times across 3 separate inspections, most recently on February 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 20, 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?

  • 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 9, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 10, 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?

  • 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 2 times across 2 separate inspections, most recently on February 27, 2026. 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.

5 inspections

  1. 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?
      • Baseboard located on the wall near back door was detached from the wall Requirement:Repair the baseboard
  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50 ppm in sanitizer solution of sani -pail located in prep area.The wall mount dispenser was not dispensing quat in adequate amountRequirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.Repair the wall mount dispenser to dispense quat in adequate amount
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pop bottles were stored directly on floor in walk in cooler.Requirement:Store drinks minimum 15 cm off the floor
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of quat measured 50 ppm in sanitizer solution, prepared in the sink for utensils. Wall mount dispenser was not dispensing quat in adequate amount.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solutionRepair wall mount dispenser
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard located on the wall near back door was detached from the wall Requirement:Repair the baseboard
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sani- pail located in the prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of quat measured 100 ppm in sanitizer solution of sink prepared for utensils.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 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 adequate pest control records were maintained.(Repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink located in back prep area was blocked with a big garbage bin, and brooms kept in front of the sink.Requirement:Ensure that hand washing sink is available for use all the time and its access must not be blocked.
    • 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 adequate pest control records were maintained.Requirement: Maintain adequate pest control records. indicating what was checked. Corrective action taken if any issue was found.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.b) cleaning cloth was kept on counter after use in front prep area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm.b) Ensure that cleaning clothes are soaked in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of precooked beef stored in insert of pizza prep cooler was 9.5C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.-Pre-cooked beef was moved to bottom part of the cooler during inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Cold water supply was not available at hand washing sink located in front prep area, as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available at hand washing sink all the time. Do not turn it off from the valve below.
    • 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 records were maintained.Requirement: Maintain adequate pest control records.

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