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Jack's Burger Shack and Jack's Sandwich Shack

130 - 15 Perron Street St. Albert AB T8N 1E5 · Food - General

Official record from Alberta →

Inspection summary

Jack's Burger Shack and Jack's Sandwich Shack has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on August 14, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on August 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on September 3, 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 once on August 14, 2025. 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 once on September 3, 2024. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The chlorine test papers available were discoloured and did not provide an accurate reading when checked. Picture of the new test strips was provided following the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up or dirt present on the edges of the high traffic areas and in the hard to reach areas (under equipment).
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Prep cooler by the dishwasher was measured at 13-15C using a surface thermometer. Internal temperature of high risk food stored in the cooler for over 4 hours was measured at 13C using a probe thermometer. Temperature records were not available. High risk food was discarded during inspection, low risk food was moved to a functional cooler.- Thermometer was missing in some coolers.Ensure high risk food in a cooler is maintained at 4C or less.Ensure all refrigerating units have a functional thermometer at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Prep cooler by the dishwasher was measured at 13-15C using a surface thermometer. Internal temperature of high risk food stored in the cooler for over 4 hours was measured at 13C using a probe thermometer. Temperature records were not available. Ensure the cooler is not used to store high risk food until a temperature of 4C or less can be achieved.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The other two spray bottles were 10 to 50ppm. Corrected during the inspection. Staff made up a new solution that was 100ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Wiping cloths were being left on the counter and not stored in the sanitizer solution. Discussed and corrected during the inspection.

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