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Papa John's Pizza

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

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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.
  9. 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.