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Papa John's Pizza

605 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on September 25, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on October 23, 2024. 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 once on April 22, 2024. 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 6 times across 5 separate inspections, most recently on September 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 August 26, 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?

  • 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 August 26, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the shelving in the walk in cooler.
  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Missing paper towel in the dispenser of the hand washing station by the 3 compartment sink. **Refill.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1) There was an issue with the hot water tank at the time of the inspection and there was no hot water.**Repair.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit was displayed (2025). **Display current food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the shelving in the walk in cooler.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of the inspection. **Ensure sanitizer is prepared during the start of the shift and labelled. **CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired 2017. **Obtain new QUATs test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back handwashing station was missing soap. **Refill soap.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit that was displayed was expired September 30 2024. **Display new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required:1) Lower prep cooler doors.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A set of tongs were observed being stored directly in a container of pepperoncini.Tongs were removed during inspection. Ensure utensil handles are kept out of foods, especially when foods are considered ready-to-eat.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer was measured at a concentration of 400ppm quats. Adjust concentration to 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer for the prep cooler was broken.Replace thermometer for this cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were not observed onsite. Acquire suitable sanitizer test strips to ensure concentration can be verified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A set of tongs was stored inside a container of pepperoncini.A bowl was stored directly inside a flour container. Utensils were moved out of food during inspection. Keep utensil handles out of food to prevent potential cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require further cleaning:-The sides of the cutting table-Can opener
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring a deep clean:-Pizza oven conveyor-Cutting boards

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