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Papa John's Pizza

5 - 5901 50 Street Leduc AB T9E 8E3 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on October 1, 2026, recorded 3 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 4 separate inspections, most recently on October 1, 2026. 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 5 times across 5 separate inspections, most recently on August 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on October 1, 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?

  • 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 October 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes are not being stored in an approved sanitizing solution. Clothes were found contaminated with mice droppings being stored beside the 3-compartment dishwashing sink. As well, clothes were found left on top of a paper towel dispenser above the hand-washing station. Please ensure used clothes are stored in an approved sanitizing solution when not in use.October 2nd: The contaminated cloths by the three-compartment sink had been removed. A soiled cloth was observed on top of the paper towel dispenser.
    • 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?
      • Weatherstripping of back door is in disrepair and allows for entry of pests. Please ensure weatherstripping is sealed and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the previously noted mouse droppings have been cleaned up such as around the three-compartment sink. However, some droppings in the dry storage area had not been cleaned. Please ensure that all mouse droppings are thoroughly cleaned.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes are not being stored in an approved sanitizing solution. Clothes were found contaminated with mice droppings being stored beside the 3-compartment dishwashing sink. As well, clothes were found left on top of a paper towel dispenser above the hand-washing station. Please ensure used clothes are stored in an approved sanitizing solution when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizing solution was available for use. A 200ppm QUATS solution was made during 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?
      • Evidence of mice droppings was found in the facility. Please consult with pest control. Please ensure all shelving and food storage areas are kept in a clean and sanitary condition.
    • 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?
      • Weatherstripping of back door is in disrepair and allows for entry of pests. Please ensure weatherstripping is sealed and maintained.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quats, in the sanitizer bottle, was 50ppm. This was corrected at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic dipping sauces labeled “Keep Refrigerated” were observed being stored at room temperature at the time of inspection. This was corrected at the time of inspection. Please ensure that all products are stored in accordance with labeling requirements to prevent potential food safety risks.
    • 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?
      • The weather stripping on the back kitchen door was in disrepair and light was observed to be coming through the bottom of the door. Please ensure that the weatherstripping is in repair to prevent the entry of pests.
    • 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 hand wash station located in the front area was observed to be leaking. Please ensure that the leak is fixed to prevent water damage and maintain sanitary conditions.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer spray bottle registered a QUAT residual less than 50 ppm. A new solution was created and measured 200 ppm.2. Various soiled cleaning cloths were observed in different areas of the facility. Ensure that soiled cleaning cloths are stored separate from the soiled one.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available for testing internal temperatures of cooked food. Obtain a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were expired and discolored. Obtain new sanitizer test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the handles of the prep cooler lids. Clean and sanitize high touch surfaces routinely. This was corrected once noted.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the front cooler is recorded 8 degrees Celsius.
  10. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the front cooler is recorded 8 degrees Celsius.
  11. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the front cooler is recorded 8 degrees Celsius.

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