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Jack James High School - Food

5105 8 Avenue SE Calgary AB T2A 0B1 · Food - General

Official record from Alberta →

Inspection summary

Jack James High School - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on September 8, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 4 times across 3 separate inspections, most recently on October 2, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on October 2, 2024. 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 3 times across 3 separate inspections, most recently on September 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on September 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 19, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many dishes stored as clean were found to be dirty. Please clean and sanitize all affected dishes. Visually inspect all clean dishes to ensure they are free of food residue and debris before storage and use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling is dirty. Please clean.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in freezer was not in good working condition, its temperature was measured at -1 deg. Celsius during the reinspection.-Please fix the indicated freezer and ensure its good working condition.-Please note that if the freezer is not fixed within 48 hours, all stored/frozen foods must be transferred to another freezer in good working condition or discarded if the temperature of the indicated freezer rise above 4 deg. Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not in good working condition at the time of the reinspection, its rinsing temperature was measured at 69.1 deg. Celsius.-Please fix and ensure the dishwasher is in good working condition.Also, ensure to sanitize all kitchen utensils in 100 ppm of bleach solution after the dishwashing cycle.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty/used cleaning cloths were observed left on food surfaces.-Please remove and store cleaning cloths in a designated container immediately after use to prevent reuse and cross contamination of surfaces/equipment.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperature of the stand-alone refrigerators was not being monitored and documented.-Please monitor and maintain the temperature records of all refrigerated equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food observed on racks in the walk-in cooler.-Please ensure stored food are properly covered/wrapped to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher's rinsing temperature was not being daily monitored and documented.-Using a water-proof thermometer, please monitor and document internal dishwasher temperature daily to ensure proper cleaning and sanitizing of kitchen utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food residues observed on the floor, kitchen surfaces including freezer's floor.-Please clean the indicated areas and maintain in sanitary condition at all times.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand-up fridge had no thermometer, and its temperature was not being monitored.-Please place a well-calibrated and functional thermometer in the indicated refrigerated equipment and ensure its temperature log record is maintained daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher rinsing temperature was not being daily monitored and documented.-Using a water-proof thermometer, please monitor and document internal dishwasher temperature daily to ensure proper cleaning and sanitizing of kitchen utensils.The dishwasher needs to be run 3-4 cycles before any utensils can be effectively cleaned and sanitized. It took 3-4 cycles to bring the dishwasher to reach the sanitizing temperature of above 72'C during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris/residues were observed on the meat cutter, bowls where kitchen cutlery are kept and in the steam-well during the inspection.-Please clean and sanitize all the indicated kitchen equipment and ensure they are maintained in sanitary condition at all times to assure food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Old food debris and layer of dust were observed on the floor of the school cafeteria, especially under tables and food equipment.Please clean and sanitize the indicated areas and ensure they are in sanitary condition at all times.

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