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Papa John's Pizza 9077

230 - 177 Country Hills Boulevard NW Calgary AB T3K 5M6 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza 9077 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on June 5, 2026, recorded 1 infraction.

1 of 4 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: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on June 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 19, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 20, 2025. 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?

  • 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 once on March 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on March 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • June 05,2026: Buildup still observed on the vegetable slicer, additional cleaning required.May 19, 2026: The clean in place procedure for the vegetable slicer is inadequate, the fixed components are not being cleaned properly and frequently.**Ensure the removeable components of the equipment are uncoupled, washed and sanitized after each use. Have all food debris, dirt and build up removed from the fixed components and then wipe these components twice with an approved sanitizer at adequate concentrations after each use.** Ensure cleaning and sanitizing solutions properly circulate through the fixed components and contact all interior food contact surfaces. **Ensure this process is carried out after each use or at 3–4-hour intervals during periods of continuous use of the equipment.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The clean in place procedure for the vegetable slicer is inadequate, the fixed components are not being cleaned properly and frequently.**Ensure the removeable components of the equipment are uncoupled, washed and sanitized after each use. Have all food debris, dirt and build up removed from the fixed components and then wipe these components twice with an approved sanitizer at adequate concentrations after each use.** Ensure cleaning and sanitizing solutions properly circulate through the fixed components and contact all interior food contact surfaces. **Ensure this process is carried out after each use or at 3–4-hour intervals during periods of continuous use of the equipment.
    • 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 gap was observed alongside the bottom of the exterior doors located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility.
  3. Monitoring 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 gap was observed alongside the bottom of the exterior doors located at the back of the facility.Please install weatherstripping to prevent the entry of pests into the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A chair with a cloth seat was observed in the kitchen. The fabric material is not a smooth, cleanable, or impervious surface, which poses a risk of cross-contamination.Please replace the chair with one that has a smooth, cleanable, and impervious to contaminants.
    • 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 handling permit located at the front of the facility displayed to the public was expired.Please print and post the food handling permit within its expiry date in a conspicuous place for public view.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The chrome handles on the covers of the prep cooler were observed to be cracked and peeling, trapping contaminants and potentially facilitating cross-contamination.Please replace the handles to ensure the surfaces are smooth, cleanable, and impervious to contaminants.2) The lighting in the walk-in cooler was insufficient, affecting visibility making it difficult to clean, and potentially compromising food safety.Please address the lighting issue in the walk-in cooler.3) The handwash sink located beside the three-compartment sink was observed to be clogged and slowly draining.Please unclog the handwash sink to ensure it is properly draining.4) Leftover protective adhesive stickers were observed on the pizza oven. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.5) The bottom shelf in the walk-in cooler was found to be in disrepair and was not elevated 6 inches as required.Please repair/replace the shelving unit, or do not use the bottom shelf to ensure items are elevated off the floor by at least 6 inches for accessibility, visibility, and easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors of the walk-in cooler were observed to be covered in grime and food debris.Please clean and sanitize the indicated areas.
  4. Monitoring Inspection

    0 infractions

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