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Papa John's Pizza

6 Blackburn Drive West SW Edmonton AB T6W 2K5 · 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 December 12, 2023. The most recent inspection, on January 23, 2026, found no infractions.

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

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on January 15, 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?

  • 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 2 times across 2 separate inspections, most recently on January 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 6, 2025. 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 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 January 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 15, 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

    0 infractions

  2. Monitoring Inspection

    3 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?
      • A container of cheese strings which have a time limit for storage at room temperature was not labeled with a discard time. The facility had just opened. The discard time was added to the label.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff members backpack was stored on the "clean" dish storage shelf and a bottle of water was stored in a container of "clean" food container lids.- All staff personal belongings are to be stored away from foods, food equipment etc. The backpack and water bottle were relocated and the food storage lids were sent for washing.
    • 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 documentation is not being maintained. The most recent report onsite was dated July 2025.- Maintain monthly records/documentation of active pest control monitoring.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 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?
      • Squeeze bottles containing sauces that have time limits for storage at room temperature are not being properly labelled.- Label the products in such a manner that clearly indicates discard times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaners/chemicals were not labelled as to contents.- All containers of cleaning supplies are to be labelled at all times to clearly identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • " Garlic Dipping Sauce" packages are being stored at room temperature when the package labels clearly state "Keep Refrigerated".- Store this product in the cooler at 4C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff inform that the sanitizer solution in the dishwash sinks is not being changed out for at least 6 hours and the sanitizer concentration is not being tested during this time.- Change the sanitizer solution frequently and ensure the concentration is tested throughout the day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwash soap is available at the back area handwash sink. Staff inform that the dispenser is broken. - Repair/replace the soap dispenser and in the meantime provide hand soap in another receptacle.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution for the storage of wiping cloths in between uses was measured at 50 ppm, needs to be at minimum 200 ppm. Staff indicated that the solution was from the previous day. Corrected- Prepare new sanitizer solutions at the start of each day and change them frequently to ensure the minimum required concentration is maintained.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaners/chemicals were not labelled as to contents.- All containers of cleaning supplies are to be labelled at all times to clearly identify their contents.
    • 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 documentation is not being maintained.- Maintain monthly pest control documentation and have the records available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Black buildup noted around the interior door handle of the walk-in cooler. - Requires cleaning2. Cardboard shelf liners in the walk-in cooler are dirty- Remove the liners as they are not a surface that is moisture resistant and cannot be properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup noted on the grease trap and plumbing in this area.- General cleaning required.

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