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Papa John's Pizza

830 - 1155 Cornerstone Boulevard NE Calgary AB T3N 1A9 · 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 November 23, 2023. The most recent inspection, on September 3, 2025, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on December 2, 2024. 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?

  • 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 once on August 19, 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 December 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on September 3, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 4 times across 2 separate inspections, most recently on September 3, 2025. 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?

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

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Ongoing Violation***There was no evidence of food safety training.- Owners of more than one food establishment must be a separate manager with approved food safety training at each location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violations***1. Two holes on the walls were observed in the staff washroom area. 2. There was a hole in the wall under the drainboard on the clean side of the dishwashing sink. Corrective action1-2. Have the holes in the wall repaired and repainted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***Dust build up on ceiling wires above prep food surfaces. - Clean areas mentioned above.
  2. Monitoring Inspection

    8 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?
      • String cheeses were stored without any means of temperature control. The internal food temperature measured 18.7 and 19.9C. Procedures for time as public health control were not being followed. According to the time tracking labels, cheeses were stored at room temperature for up to 7 days.Cheese strings were discarded. Stored cheeses at room temperature for a maximum of 4 hours with proper time tracking. Any remaining food after 4 hours must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the walk-in fridge, a bucket of onions was uncovered.2. A Personal bag was observed in the back in close proximity to food.3. Personal bag is sitting next to the food supply.4. A personal open drink was on top of the can opener area. 5. Staff cups were stored on a clean cutting board located above the dishwashing sinks. 6. There was a cell phone on a prep table. Staff food was observed on a prep surface by the can opener.7. Pizza cutters were stored on soiled pieces of cardboard on a prep table.Corrective action 1. Have a proper lid to cover the onions.2-6 All personal items must be separate from any food prep and food storage areas.7. Keep clean utensils separate from dirty surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quatz test strip expired November 15, 2024.- New quatz test strip is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the washroom has no hot water. Water is measured at a maximum temperature of 15C at the washroom hand sink.- Make sure all handwash sinks are fully functional and have hot water access.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.- Owners of more than one food establishment must be a separate manager with approved food safety training at each location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Two holes on the walls were observed in the staff washroom area. 2. There was a hole in the wall under the drainboard on the clean side of the dishwashing sink. 3. The staff washroom sink is leaking. Corrective action1-2. Have the holes in the wall repaired and repainted.3. Repair the leak from the handwash sink in the bathroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener had food debris on the holder and the opener side. - The operator was shown the business end of the can opener and was instructed that all equipment must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build up on ceiling wires and monitors above prep food surfaces. - Clean areas mentioned above.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of chicken wings were observed stored near pizza oven, with surface temperature recorded at 9.1 degrees Celsius, which falls in the danger zone temperature range (4-60C).- Food item was placed back in the walk-in cooler by the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station near prep line cooler was in disrepair with no supply of hot water.- Make sure the kitchen handwash sinks are fully functional and have hot water access.- Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold-water supply.
    • 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?
      • No previous pest control records were provided at the time of the inspection.- Ensure monthly pest control records are being maintained.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • There was a gap under the back delivery door. Please adjust/install door sweep and eliminate the gap.**Nov 24, 2023: there was still a hole next to the sweep in the bottom right corner of door.
  6. Initial Inspection

    1 infraction

    • 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?
      • There was a gap under the back delivery door. Please adjust/install door sweep and eliminate the gap.

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