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Papa John's Pizza

5003 Lakeshore Drive Sylvan Lake AB T4S 1R3 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on October 7, 2026, recorded 4 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on October 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 4 separate inspections, most recently on October 7, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 6 times across 3 separate inspections, most recently on October 7, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on October 7, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

6 inspections

  1. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **Repeat violation: Sauces that have a time limit for holding at room temperature were not labelled to indicate when the time had been exceeded and the product should be replaced. Ensure all sauces that have a limited hold time at room temperature are being labelled to ensure they are discarded at the appropriate time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water was turned off to the hand sink as there is an active leak if left on. Staff are either using only hot water or having to turn on and off the cold to wash hands in warm water. Hot and cold water under pressure is required at the hand sink. Have the unit repaired so both hot and cold are turned on at the pipes and accessible to food handlers.
    • 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 rangehood over the pizza oven is past due for third party service. Service sticker indicates it was due in August for service. Please have the unit serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blue covers on the walk-in cooler fans had dust on them and were in an unsanitary condition. Fans can dispense dust onto food in storage. Please ensure the fan covers are cleaned and maintained in a sanitary condition.
  2. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **Repeat violation: Sauces that have a time limit for holding at room temperature were not labelled to indicate when the time had been exceeded and the product should be replaced. Ensure all sauces that have a limited hold time at room temperature are being labelled to ensure they are discarded at the appropriate time.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff present were not aware of where test strips were, indicating the sanitizer is not being verified on a strip when dishwashing. Test strips were present at the dishwashing sinks. Please ensure staff are trained to verify the concentration of sanitizing solution each time it is prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water was turned off to the hand sink as there is an active leak if left on. Staff are either using only hot water or having to turn on and off the cold to wash hands in warm water. Hot and cold water under pressure is required at the hand sink. Have the unit repaired so both hot and cold are turned on at the pipes and accessible to food handlers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food handling certificate could be provided for someone working in the facility that has care and control. Please provide a valid certificate from an approved course for someone working in the facility.
    • 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 rangehood over the pizza oven is past due for third party service. Service sticker indicates it was due in August for service. Please have the unit serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blue covers on the walk-in cooler fans had dust on them and were in an unsanitary condition. Fans can dispense dust onto food in storage. Please ensure the fan covers are cleaned and maintained in a sanitary condition.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared and readily available for sanitizing food contact surfaces as needed. Staff filled a container during the inspection with a quat solution at 400 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **Repeat violation: Sauces that have a time limit for holding at room temperature were not labelled to indicate when the time had been exceeded and the product should be replaced. Ensure all sauces that have a limited hold time at room temperature are being labelled to ensure they are discarded at the appropriate time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dirty aprons were being stored or hanging on the food/food related items shelving near the dishwashing area. Aprons had food debris on them and are the likely cause of food debris in in containers. Aprons and food were removed. 2. The handles of the scoops used in pizza toppings were laid on the food. Handles can have bacteria on them from handling and must be kept out of the food in a sanitary manner. Please ensure aprons are hung away from food and food storage containers or equipment. Please ensure scoop handles are kept out of the food to reduce the risk of contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water was turned off to the hand sink as there is an active leak if left on. Staff are either using only hot water or having to turn on and off the cold to wash hands in warm water. Hot and cold water under pressure is required at the hand sink. Have the unit repaired so both hot and cold are turned on at the pipes and accessible to food handlers.
    • 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 rangehood over the pizza oven has not yet been third party serviced. No sticker or receipt could be provided to confirm the unit is being maintained in compliance with applicable regulations. Please have the unit serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom had no hand soap or toilet paper and the dispenser was not dispensing the paper towel. There was no extra containers of soap on site and staff were unable to wash hands after using the washroom. Operator brought in soap, toilet paper and batteries for the paper towel dispenser during the inspection.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large bag of onions were observed being stored on the floor. Staff placed them in a storage container during inspection. Ensure food is stored off the floor at least 6 inches in a sanitary manner.
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