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Papa Johns Pizza

750 Kingsway Avenue S Medicine Hat AB T1A 2X4 · Food - General

Official record from Alberta →

Inspection summary

Papa Johns Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 25, 2025. The most recent inspection, on June 10, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on August 25, 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 once on May 7, 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 7 times across 6 separate inspections, most recently on May 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?

  • 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 3 times across 3 separate inspections, most recently on April 19, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 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?
      • A few ants are observed on the floor in the front end; several are seen next to the large garbage bin in the main kitchen area.No other pest activity is noted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few fluorescent lamps in the back storage room are not working or are missing; the lights are also not shielded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave cooker and other food equipment in the back storage room are dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • [Various floor areas, especially in the walk-in cooler and the back, are dirty.][The walk-in cooler is now in a clean condition, but other areas remain lacking.]Some efforts have been made; cleaning will be conducted again in the back storage room to attain to proper standards.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The large waste container in the main kitchen area is very dirty inside and outside.
  3. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • [One staff member handling food is observed with long hair and beard, both not effectively under control; a cap is worn but much loose hair extends beyond it, and a beard net is not employed.]Hair nets have been purchased and are now available and are observed being worn. Beard nets are yet to be secured.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • [Various floor areas, especially in the walk-in cooler and the back, are dirty.]The walk-in cooler is now in a clean condition, but other areas remain lacking.
  4. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One staff member handling food is observed with long hair and beard, both not effectively under control; a cap is worn but much loose hair extends beyond it, and a beard net is not employed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vegetable cutting station (two cutting boards and slicer) is not in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Various floor areas, especially in the walk-in cooler and the back, are dirty.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent hood service was due in June. The hood appeared to be clean.
  7. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was observed at a temperature of 6 °C. The operator was asked to contact a technician to address the issue. In the meantime, ice was placed inside the unit to assist with cooling. Please ensure all refrigeration units maintain temperatures at or below 4 °C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in both the kitchen and back area were found to be out of paper towels at the time of inspection. The operator stated that paper towels were currently out of stock and would purchase more immediately after the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent hood service was due in June. The hood appeared to be clean.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was observed at a temperature of 6 °C. The operator was asked to contact a technician to address the issue. In the meantime, ice was placed inside the unit to assist with cooling. Please ensure all refrigeration units maintain temperatures at or below 4 °C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent hood service was due in June. The hood appeared to be clean.

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