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Papa John's Pizza (Port Coquitlam)

3 - 2541 Shaughnessy St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Papa John's Pizza (Port Coquitlam) has been inspected 8 times by Fraser Health Authority since November 9, 2023. The most recent inspection, on August 25, 2026, recorded 1 infraction.

6 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 24, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): String cheese product is being held at ambient (room) temperature without accurate time-temp label, as required per the Corporate Food Safety Plan. Operator also indicates that the product is moved in and out of refrigerator as needed, depending on operational needs
      • Corrective Action(s): *Operator instructed to discard remaining string cheese from the container
      • *String cheese may only be held at ambient room temperatures for a maximum time period of 4 hours, after which, any remaining product must be discarded.
      • *Minimize the amount of string cheese held at ambient room temperature to avoid waste, as the product may not be moved back into refrigeration after being held at ambient temperatures
      • *Ensure accurate time-temp labels are used when product is held at ambient temperature (ie. label must indicate time product was removed from refrigeration, and time that remaining product must be discarded (ie. 4 hours later)
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ingredients in the pizza prep cooler are being held at temperatures above 4 degrees Celsius (~15 degrees Celsius).
      • Corrective Action(s): *Contact a repair technician to assess and repair the unit ASAP
      • *Transfer all foods to alternate coolers with the exception of ingredients that will be used up within a maximum storage time of 2 hours. Do not store any perishable foods/ingredients in the unit for longer than 2 hours until repairs have been completed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Kayquat sanitizer spray bottle was filled with a different chemical (Kitchen Equipment Cleaner) at onset of inspection. Employee transferred the solution to the correct spray bottle and refilled the Kayquat sanitizer bottle with the sanitizer solution from the wall-dispenser above the 3-compartment sink, as guided by the inspector.
      • Corrective Action(s): *Ensure sanitizer solution is available at all times for sanitizing food-contact surfaces such as cutting boards, utensils and food prep surfaces.
      • *Re-train employees on the correct usage of the various chemicals used in the premises to prevent accidental misuse.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Hand-washing sink is non-operational. Employees are washing hands in the adjacent 3-compartment sink as a backup measure until hand-sink is repaired.
      • 2) Pizza prep cooler is not operating correctly. Thermostat on the unit is set to the coldest setting, but the unit is not maintaining temperature at sufficient levels to ensure food safety.
      • Corrective Action(s): 1) Repair or replace hand-sink as needed to eliminate water leaks and restore operation of the hand-sink ASAP.
      • 2) Contact a repair technician to repair the pizza prep cooler ASAP.
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

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