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Papa John's Pizza

B-271 Trans-Canada Hwy Salmon Arm BC V1E 4P3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Papa John's Pizza has been inspected 5 times by Interior Health Authority since October 28, 2022. The most recent inspection, on August 19, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination 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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on August 19, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 11, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 11, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 17, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times on October 28, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

About this data

These results come from Interior Health Authority, 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): They have two handwash stations, and one is out of commission but repairs have been requested.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Moist wiping cloths were stored on counter. Moist wiping cloths left on counters can harbor bacteria, which can then be transferred to other surfaces. Corrective Action Wiping cloths should be stored in a sanitizing solution between uses. Ensure the sanitizing solution is at the correct concentration.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water tap was not dispensing hot water due to malfunction of handle. Corrective action Use handwash basin 1, in preparation area. Fix and or replace hot water tap handle in hand wash basin 2. .
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Main prep cooler was holding food at 7°C. All hazardous foods must be held at 4°C or below to prevent the growth of pathogens. Repair/ replace this cooler so that it can hold food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7A - Neither hand washing sinks were supplied with hot water, and the sink closest to the prep cooler had no running water. All hand sinks must be supplied with hot and cold running water to ensure proper hand washing. Repair/replace these sinks. F2.7B - Washroom hand sink did not have a proper dispenser for soap. Install a proper dispenser for soap.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer was measured at >500ppm. Quats sanitizer must be used at 400ppm to ensure adequate removal of contamination, without leaving a chemical residue. Adjust the dispenser so that it dispenses Quats sanitizer at 400ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink near prep cooler did not have soap, and did not have functioning taps. These must be available to ensure adequate hand washing. Install a soap dispenser and fix the sink.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  5. Monitoring

    4 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Access to hand sinks is adequate. Hand sink near the prep coolers is missing a soap dispenser. Please install a soap dispenser at this hand sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit is posted in a visible location but with expired decal. Please place updated decal on permit.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator has does not have Food Safety Plan available on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator does not have Sanitation Plan available on site.

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