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J & R Drive Thru Restaurant

5208 49 Avenue Redwater AB T0A 2W0 · Food - General

Official record from Alberta →

Inspection summary

J & R Drive Thru Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 2 separate inspections, most recently on January 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 16, 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)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on October 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on August 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Due to a small fire in the kitchen, the facility needs to have the ceiling and floors repaired or replaced. All of the single use food contact items in the kitchen need to be discarded. The drink mixes/flavourings in the kitchen need to be discarded.
  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A package of raw beef was being stored in a box on top of raw tomatoes. Raw meats can leak bacteria onto the foods around and below them contaminating with dangerous bacteria. Ensure raw meats are stored on separate shelves below all other foods.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available during inspection. All food facilities are required to have a probe thermometer to ensure foods are cooked to and held at food safe temperatures. Ensure that a thermometer is available during re-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chemical test strips were observed during inspection. Test strips are required to ensure that there is adequate chemical concentration for effective sanitizing of food surfaces. Please have chlorine test strips available during re-inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting above the kitchen line was observed to not be covered. All lights in a food preparation are required to be covered in case of shattered glass to prevent physical contamination in food products. Please repair or replace the light covers.
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food items were observed to be stored at room temperature. All perishable food items are required to be stored at a temperature of 4c to prevent microbial growth. Please ensure that foods left out are kept on an ice bath and maintain a temperature of 4c.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available during inspection. All food facilities are required to have a probe thermometer to ensure foods are cooked to and held at food safe temperatures. Ensure that a thermometer is available during re-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chemical test strips were observed during inspection. Test strips are required to ensure that there is adequate chemical concentration for effective sanitizing of food surfaces. Please have chlorine test strips available during re-inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap at the back door was observed. All doors leading to the outside are required to have adequate weather stripping to prevent pest entry. Ensure that the weather stripping is repaired or replaced.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Drink mix with instructions to refrigerate after opening was observed to be left on the counter at room temperature. Ensure that all products are stored according to manufactures instruction. The drink mix was placed in the fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting above the kitchen line and in the back prep area was observed to not be covered. All lights in a food preparation are required to be covered in case of shattered glass to prevent physical contamination in food products. Please repair or replace the light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza knife in the pizza station area was observed to have food debris. All tools used in food contact or food preparation are required to be cleaned and sanitized after use to prevent microbial growth. The operator cleaned and sanitized the pizza knife.
  6. Initial Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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