Skip to content
Loading map…

Papa Murphy's Pizza

35 - 555 Hawkwood Boulevard NW Calgary AB T3G 3K2 · Food - General

Official record from Alberta →

Inspection summary

Papa Murphy's Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on July 31, 2026, recorded 8 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 31, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on July 31, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on July 31, 2026. 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?

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

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There were used disposable gloves on a shelf under pizza boxes.These gloves were disposed of during the inspection. Do not reuse single use items.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Aprons were hung in the staff washroom.Store aprons in a clean area away from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened food cans were observed under refrigeration.Transfer food into food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained degreaser was incorrectly labeled as sanitizer.The degreaser was transferred into another spray bottle with the correct label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Shredded cheese, pepperoni and a block of cheese measured between 7.6 to 8C in the walk-in cooler.2) Shredded cheese in the line cooler measured 7C. Cheese was stored on the right side of the cooler by the hand sink.Store perishable foods at 4C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available. Provide test strips for monitoring the concentrations of quat sanitizer. The chlorine test strips onsite cannot be used for monitoring quat sanitizer.
    • 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 displayed expired on June 30, 2025.Display a valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The pallet under the oven was constructed with bare wood.Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The inlet and outlet of the grease interceptor were covered with tape.Remove tape and conduct repairs if necessary.
  2. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Aprons were hung in the staff washroom.Store aprons in a clean area away from contamination
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) A food handler was observed handling a cell phone while wearing gloves and did not intend to change gloves before resuming food handling activities.- The food handler was instructed to remove and discard gloves immediately after touching non-food contact items, such as a cell phone, wash hands, and put on a new pair of gloves before resuming food handling. Staff should be reminded that cell phones are a potential source of contamination and that gloves must be changed whenever they become contaminated or when switching tasks. Management should reinforce and monitor proper glove-use practices.2) Food handler was observed putting on gloves without first washing their hands.- Food handlers must wash their hands thoroughly with soap and warm water before donning gloves. Gloves are not a substitute for proper hand hygiene and must only be worn on clean hands. Staff were instructed on proper handwashing and glove-use procedures, and management should monitor compliance to ensure food is protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods such as shredded cheese, were measured between 6.2 to 7.5 C in the walk-in cooler.Monitor the temperature and service the cooler if required. All perishable foods must be at 4C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available. Provide test strips for monitoring the concentrations of quat sanitizer. Quat sanitizer cannot be tested by using the available chlorine test strips.
    • 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 displayed expired on June 30, 2025.Display a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brown dried food residue observed at the bottom of the dough mixing bowl. - Clean and sanitize after each use. Replace the bowl if it cannot be fully cleaned and sanitized due damaged surfaces.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Quat sanitizer was prepared at the time of inspection.The food preparation had already been started by the operator.The operator prepared a new sanitizer solution which was tested at 200 ppm.-Ensure that the sanitizer is always prepared before starting any food preparation and food handling.-The Quat sanitizer should be maintained at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored on the floor of the walk-in cooler.-Ensure that the food is stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliced cheese in the insert found on the food prep table was measured at 11 degrees C.The cheese was placed inside the cooler by the operator.-Ensure that the perishable food items are stored at 4 degrees C or less or 60 degrees C or more.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired.-Purchase new valid test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dust was observed on the food storage shelves.2)Stains and dirt were observed on the pizza trays on the racks.-Clean the above mentioned areas.
  4. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website