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Papa Murphy's

10203 100 Avenue Fort Saskatchewan AB T8L 1Y7 · Food - General

Official record from Alberta →

Inspection summary

Papa Murphy's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on December 16, 2025, found no infractions.

1 of 5 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.

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 once on April 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on August 8, 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?

  • 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 2 times on April 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Initial Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen hand sink was not draining.Repair so that sink is draining as designed.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen hand sink was not draining.Repair so that sink is draining as designed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy and canopy filters. Ensure that weekly cleaning of canopy filters is occurring.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat residual of the sanitizing solution measured 50 ppm.A new solution was prepared with a QAUT residual of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cup was being used as scoop and stored directly in bulk food items. Use a scoop with a handle and store in a way that protects bulk food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An open jar of pickles was being stored at room temperature. The jar stated, "refrigerate after opening". The pickles were moved to refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not available at the hand sink.Store paper towel in a way that does not require handling and protects paper towel from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy and canopy filters. Ensure that weekly cleaning of canopy filters is occurring.
  5. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was insufficient lighting in the rear corridor area, as there were some non-functional fluorescent light tubes with missing protective shields/covers. Operator is to ensure all fluorescent light tubes are properly installed and these ceiling sections (and any loose wiring/cables) adequately maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was some accumulation of food spillage, dirt/dust, etc., in behind chest freezers, with more regular scheduled cleaning necessary at these hard-to-reach areas, in order to maintain a sanitary condition.Also, there was significant leaking from the piping under the hand-wash sink (when in use) in the public washroom - and repairs are necessary to prevent water spilling onto floor area.
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