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Jacked Up Coffee

3706 42 Avenue Stettler AB T0C 2L0 · Food - General

Official record from Alberta →

Inspection summary

Jacked Up Coffee has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 17, 2025. The most recent inspection, on June 5, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 once on June 5, 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 once on June 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 December 1, 2025. 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 9 times across 3 separate inspections, most recently on June 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the front display cooler (storing sandwiches) and one of the prep coolers (further from the wall; storing mainly whole produce and store-bought muffins (low-risk), but some chopped onions and sauces which do require temperature control) were both measuring above 4C at the time of the inspection. Staff were asked to adjust and move high-risk foods to coolers that are maintaining proper temperatures as needed. Staff indicated that the front display cooler was to be repaired over the weekend (later confirmed by the operator over the phone as well).Please also ensure all refrigeration units are equipped with thermometers (probe thermometers should be available and used for taking temperatures of top inserts to ensure they are maintaining adequate temperatures as well).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3-compartment sink is available for dishwashing, however manual dishwashing procedures require review and modification.At the time of the inspection, sanitizing compartment water was soapy and measured a concentration of ~25ppm chlorine/bleach.Please ensure the proper 3-sink method is applied for manual dishwashing (wash, rinse, sanitize), and test strips are obtained to verify concentrations at 100ppm chlorine/bleach (1/2 teaspoon household bleach per 1L water).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Initial violation: The expansion joints in the concrete floor must be sealed to prevent build-up of dirt and food debris.As of June 5th, 2026, this violation remains. Please ensure food debris is cleaned and joints sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Initial violation: Mechanical ventilation is required at the stove to remove excess heat, moisture and vapours.As of June 5th, 2026, this violation remains. Please ensure ventilation is installed at the stove, in accordance with Alberta Fire Codes (please also provide confirmatory documentation).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Initial violation: A sanitation plan is required. Please incorporate all equipment that is "clean-in-place" (eg. ice machine).As of June 5, 2026, no sanitation plans were observed at the time of the inspection. Please ensure sanitation records are established and provided for review.
  2. Demand Inspection

    4 infractions

    • 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?
      • Family pet dog was removed from the kitchen at the time of the inspection. Please ensure the dog is not kept in any food handling/prep areas.If you would like to keep the dog in a non-food area, please reach out to discuss controls/provisions to put in place to allow that.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The expansion joints in the concrete floor must be sealed to prevent build-up of dirt and food debris.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mechanical ventilation is required at the stove to remove excess heat, moisture and vapours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A sanitation plan is required. Please incorporate all equipment that is "clean-in-place" (eg. ice machine).
  3. Initial Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The expansion joints in the concrete floor must be sealed to prevent build-up of dirt and food debris.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mechanical ventilation is required at the stove to remove excess heat, moisture and vapours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A sanitation plan is required. Please incorporate all equipment that is "clean-in-place" (eg. ice machine).

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