202 - 10 McKenney Avenue
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
25 février 2026
***There were used cloths sitting on the counter and not being store in the sanitizer solution. Corrected during the inspection.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Papa John's Pizza
Ce restaurant a été inspecté 12 fois depuis le 5 septembre 2023, avec 5 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
***There were used cloths sitting on the counter and not being store in the sanitizer solution. Corrected during the inspection.
3 infractions
***Soiled wiping cloths were sitting on the counter. Used wiping cloths are to be stored in a sanitizer solution.
***There was no sanitizer solution made up for the surfaces. Discussed with the operator that this was to be set up first thing so that the food contact surfaces could be sanitized.
***frozen chicken was in a bowl of standing water on the counter. Discussed that the hand sink was not an acceptable location for thawing the food (operator was moving the bowl towards the hand sink). Demonstrated a set up where both containers of thawing product had the water being changed.
4 infractions
***Cleaning cloths had been left on the counters and were not stored in an effective sanitizing solution. Corrected onsite. New solution was made up during the inspection.
***the lemon scented bleach was not to be used for food contact surfaces. She got another bottle of original bleach from the back for the cleaning cloth solution. The concentrate is not to have additives (no lemon scent, no colour safe no fabric guard, no splashless etc).
***The toilet paper in the men’s washroom was not in a dispenser. They plan on getting another dispenser like in the women’s washroom. , ***There were extra paper towels in the women’s washroom not in a dispenser. Discussed how the uncovered roll could become contaminated and wasted as it would not be used when soiled. It was removed during the inspection.
Aucune infraction
4 infractions
1. No prepared sanitizer solution was observed. 100ppm chlorine sanitizer solution was prepared during inspection. , , 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter. The cloths were removed during inspection and the staff advised to ensure used cleaning cloths are stored in a sanitizer solution when not in use.
Evidence of mice activity were observed at the back room. Mice droppings and cut paper/harborage materials were observed behind coolers, freezers, old ice machine, underneath the dishwashing area and shelves and at hidden corners in the back room., - Contact a pest control company to eliminate the mice activity in the facility., - Ensure all food items in the facility are stored above the floor and covered with tight lids., - Clean all observed mice droppings with a bleach solution. , - Close all possible entry points for mice. , , Ensure reports from the pest control company is made available for review.
4 infractions
***Sanitizer bucket was made up during the inspection. Concentration was 100ppm.
***The meat slicer was not clean. There appeared to be meat debris present on the unit. Discussed and it was disassembled and put through the dishwasher and the base unit was wiped with sanitizer solution. Discussed that it was to be cleaned and sanitized after each use.
***The dishwasher was run several times after the sanitizer solution was changed and the unit primed. the dishwasher is to be working at all times when the facility is open. Ensure that the unit is checked and effective before being used.
6 infractions
***Cleaning cloths were used for an extended period of time and not refreshed with a sanitizer solution regularly. Discussed with operator and demonstrated that there was no sanitizer present on the cleaning cloth (0ppm) she was using to wipe down the meat slicer. Cloth was brought back from the sanitizer solution and there was 100ppm chlorine present on it.
***Cleaning cloth was not stored in an effective sanitizing solution. Corrected onsite. Chlorine was added to the water upon discussion. Cleaning cloths are to be stored in an effective sanitizing solution between uses.
***The meat slicer which was previously reported to have been cleaned every morning had not been cleaned yet. Observed staff wiping the unit with a cleaning cloth. Discussed that the sanitizer solution on the cleaning cloth does get used up and demonstrated that there was no sanitizer present on the cloth. when the cloth was rinsed out and brought back there was sanitizer solution on it. The unit was disassembled and run through the dishwasher (after the unit was dispensing an effective sanitizing solution).
Aucune infraction
Aucune infraction
3 infractions
***The meat slicer was not being cleaned between uses. Staff took it apart way apart for cleaning but did not completely disassemble the unit for thorough cleaning until instructed to do so.
Previously noted concern had not been addressed was the dishwasher not adequately sanitizing the dishes. Sanitizer concentration was <50ppm after the unit was run 4 times. Staff was instructed that there were no reusable customer utensils to be used. Food was to be served in single use customer utensils.
***The test strips present were expired. Discussed that they may not give accurate readings.
3 infractions
***The meat slicer was not being cleaned between uses. Staff took it apart way apart for cleaning but did not completely disassemble the unit for thorough cleaning until instructed to do so.
Previously noted concern had not been addressed was the dishwasher not adequately sanitizing the dishes. Sanitizer concentration was <50ppm after the unit was run 4 times. Staff was instructed that there were no reusable customer utensils to be used. Food was to be served in single use customer utensils.
***The test strips present were expired. Discussed that they may not give accurate readings.
9 infractions
***Cleaning cloth was not stored in an effective sanitizing solution. Corrected onsite. New solution was made up for the cleaning cloth bucket. Cleaning cloths are to be stored in an effective sanitizing solution between uses.
***Sanitizer container did not have an effective sanitizer concentration. New container of sanitizer was made up during the inspection.
***The dishwasher did not have an effective sanitizer concentration. The unit was run 4 times and primed before an effective sanitizer concentration was present in the rinse water. Ensure effective sanitizing dispensing is occurring.
***Discussed the unfinished wood legs on the slicer table in the back. Explained that the finishes had to be cleanable and showed where the dirt was building up and it could not be cleaned.
The kitchen exhaust/ventilation system and hood are overdue for cleaning. Cleaning was due in Dec 2024., , Ensure the exhaust system and hood are professionally cleaned.
1. The floor, wall and sinks around the dishwashing area were unclean. Hard to reach corners in the back storage room were also unclean. , Clean these areas and ensure the facility is always maintained in a sanitary condition., , 2. Bags of recyclables and empty containers were stored in a room at the back storage room. , Remove these items and other items not in use to facilitate proper cleaning and pest control.
***The commercial ventilation canopy cleaning through to the roof over due. Discussed and the operator had scheduled for Jun 2, 2024.
***The dishwasher did not have an effective sanitizer concentration. The unit was run many times and primed before an effective sanitizer concentration was present in the rinse water. Ensure effective sanitizing dispensing is occurring at all times when the facility is in operation.
***Pest control records were not maintained or available for review during the inspection.
***General sanitation was lacking throughout the facility. There was a build up of dirt present on the non food contact surfaces (walls, doorways, light switches).
***The test strips present were expired. Discussed that they may not give accurate readings.
***Pest control records were not maintained or available for review during the inspection.
***Expired FHP was posted. Current FHP was sent out by e-mail at the end of the inspection.
***The meat slicer was not clean. Discussed and they disassemble and clean the unit every night and use it in the morning. Recommend cleaning after each use to reduce the bacterial build up that occurs between use and cleaning.
***There was a buildup of dirt on the floor of the kitchen. Showed examples of where further cleaning is required (at the edges, by the counters, in the corners).
***General sanitation was lacking throughout the facility. There was a build up of dirt and clutter in the kitchen. There was a build up of dirt on and around the high touch areas. Thorough cleaning is required., ***There was a build up of dirt on the non food contact surfaces (front of the stand up freezer, top of the chest freezers). Ensure the facility is maintained in a clean and sanitary condition.