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J & T Family Restaurant

129 Centre Street Vulcan AB T0L 2B0 · Food - General

Official record from Alberta →

Inspection summary

J & T Family Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on August 4, 2026, recorded 7 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 August 4, 2026. 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 3 times across 2 separate inspections, most recently on August 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 4, 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?

  • 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 5 times across 4 separate inspections, most recently on August 4, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on August 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface wiping cloths were stored on countertops and were not kept in sanitizer solution between uses.- Store wiping cloths in sanitizer solutions between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available to verify internal food temperatures.Action Required:- Obtain a probe thermometer and use it to monitor cooking, reheating, and cooling temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ready-to-eat vegetables were stored on the counter at room temperature. Cut vegetables can support the growth of harmful microorganisms when held at room temperatures.Actions Taken/Required- The operator relocated the items to refrigeration during the inspection.- Ensure ready-to-eat foods are returned to refrigerator immediately after preparation and are not left at room temperature for extended periods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was being used to wash surface wiping cloths.Actions Taken/Required:- The operator was educated that the handwashing sink is to be used for handwashing only.- Wiping cloths were removed from the handwashing sink by the operator.- Ensure wiping cloths are washed in a designated laundry area.
    • 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?
      • The receiving door beside the utensil storage area was left open and did not seal properly, leaving gaps that could allow pests to enter.Actions Required:- Keep the door closed when not in use.- Install or repair weather stripping to eliminate gaps and prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops used for dry food ingredients were stored directly on countertops. Actions Taken/required:- The operator removed the scoops from the countertop and stored them in a clean container.- Store scoops in a clean, designated container or in a manner that protects them from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters above the stove and walls beside the equipment in the main kitchen were dirty with debris and grease.Actions Required:- Clean the walls and ventilation canopy to remove grease and debris.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 11/13. There was a bowl of cooked chicken stored directly on cooked rice. Bowls must not be stored directly on food to prevent cross-contamination. The bowl was removed at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 11/13. 1) There were handles of the scoops stored in bags of flour were in direct contact with the flour. All scoops must be stored in a manner that prevents contamination via the scoop handle or hands. Scoops were moved at the time of the inspection.2) There were crates of eggs stored on the floor of the walk-in cooler. All food must be stored off the floor. Eggs moved at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 11/13. 1) There was a bowl of cooked chicken that was observed on the counter. The temperature of the chicken was measured with a probe thermometer and was 10-11C. If not actively preparing the chicken, store in a temperature-controlled manner in the cooler to maintain a temperature of 4C or lower. Staff were directed to move the chicken to the cooler.2) There was a bowl of eggs by the cookline that was not being temperature controlled. The internal temperature of one of the eggs was measured with a probe thermometer and was 11C. If not actively preparing the eggs, store in a temperature-controlled manner in the cooler to maintain a temperature of 7C or lower. Staff was directed to move the eggs to the cooler at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 11/13. 1) Corrected. 2) Outstanding. The ventilation hood and filters require deep cleaning. 1/16. 1) The wooden cutting board was noted in disrepair. Ensure cutting board is refinished or replaced to provide a smooth and easily to clean surface.2) There was a build-up of grease around the ventilation hood and the filters. The ventilation hood and it's filters require cleaning to remove build-up of grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 11/13. The inside of the deep freezer in the basement had a build-up of food debris. Clean the inside of the deep freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/13. Outstanding**The following areas require cleaning:- The floors around the dry storage room. - The floors, walls, and baseboards around the cookline.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1/16. A surface sanitizer was not available or prepared. A surface sanitizer must be prepared and accessible whenever food handling is occurring. A 100ppm bleach water solution was prepared at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1/16. The low temperature chlorine dishwasher was dispensing 10ppm chlorine. The chlorine was replaced, and the dishwasher was run again. Dishwasher was able to dispense 100ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1/16. 1) The wooden cutting board was noted in disrepair. Ensure cutting board is refinished or replaced to provide a smooth and easily to clean surface.2) There was a build-up of grease around the ventilation hood and the filters. The ventilation hood and it's filters require cleaning to remove build-up of grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The floors around the dry storage room. - The floors, walls, and baseboards around the cookline.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw meat stored above ready-to-eat food items in the walk-in cooler. The raw meat was moved to the lower shelf during time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chlorine dishwasher was dispensing 10ppm bleach. Have the unit serviced to ensure it can dispense a satisfactory concentration of bleach. Until the dishwasher is serviced, all dishes must be manually sanitized. The dishwasher can be used to clean and wash dishes. Following this, all dishes must be manually sanitized in the 2-compartment sink with a 100ppm bleach solution.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened can of of vegetables was observed in the standing cooler. Canned foods should be transferred to a food grade container after opening to prevent contamination of items from metals leaching out of cans.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease on the filters of the ventilation hood. Please clean listed area.

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