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Papa John's Pizza (Delta)

112 - 6345 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Papa John's Pizza (Delta) has been inspected 6 times by Fraser Health Authority since May 3, 2024. The most recent inspection, on February 25, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on January 20, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 19, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

About this data

These results come from Fraser 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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle measured 50ppm QUATs. Operator stated that the sanitizer was from the day before.
      • Corrective Action(s): Operator refilled the spray bottle with new QUATs solution that measured 200ppm. Keep bottle in food prep area to ensure proper sanitation of food contact surfaces.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water knob is broken for the handwashing station next to the pizza prep cooler.
      • Corrective Action(s): Repair the knob so cold water can be supplied to the handsink. Operator stated that they will replace the entire handsink. Date to be corrected by: 1 month.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. String cheese held at room temperature (25 C). Food Safety Plan/Product Shelf Life Chart states string cheese can be held at room temperature for a maximum of 4 hours after which it must be discarded. Date sticker on string cheese is for how long cheese can be kept once it is refrigerated and cannot be applied to room temperature storage.
      • 2. Alfredo sauce and bulk ranch sauce held at room temperature. FSP states it cannot be held at room temperature.
      • 3. Butter chicken sauce held at room temperature. This product is not on the Product Shelf Life Chart and is a potentially hazardous food that should be refrigerated.
      • Corrective Action(s): Discard the above mentioned products. Follow food safety plan/ shelf life chart for temperature storage requirements.
      • Pizza sauce needs to be labelled with time sticker.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both hand sinks in kitchen and staff washroom hand sink are lacking paper towels.
      • Corrective Action(s): Staff placed napkins beside sink as in interim measure however hand sinks be fully equipped with hot/cold running water, liquid soap and single-use towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Undercounter cooler used for storage of single-serve dressings registered at 12 C.
      • 2. Hand sink by pizza station - cold water knob does not work properly. Paper towel dispensers are empty.
      • Corrective Action(s): 1. Repair cooler. Until cooler is able to register a temperature of 4 C or below, it can only be used for non potentially hazardous foods only (foods that do not require refrigeration).
      • 2. Repair knob so it is working properly. Replace paper towel in dispenser at all hand sinks.
      • Correct immediately.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two Food contact surface sanitizers in labelled spray bottles registered at 50-100 ppm Quats
      • Corrective Action(s): Ensure all food contact surface sanitizers register at 200-400 ppm or follow manufactures instruction. Verify concentration using test strips. Effective sanitation destroys organisms on food contact surface
      • Violation Score: 5

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