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Jack's Kitchen

2311 17 Avenue Bowden AB T0M 0K0 · Food - General

Official record from Alberta →

Inspection summary

Jack's Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on September 22, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on May 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 10, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 separate inspections, most recently on September 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 April 25, 2024. 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 May 15, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. A bowl of cooked rice was observed to be at room temperature. The rice was discarded. Cooked rice must either be refrigerated or held above 60C.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food containers were nested in the prep cooler. Do not store food containers on top of open food containers. Food container should be covered and protected from contamination.2. Broken, raw eggs were stored on top of an uncovered bowl of ready to eat food. Raw eggs are a contaminant risk for ready to eat foods and must not be stored above ready to eat foods. The ready to eat food was discarded and the eggs moved to a lower shelf in the cooler.3. A package of raw fish was stored on top of an uncovered bowl of ready to eat food. Raw fish is a contamination risk for ready to eat foods and must not be stored above ready to eat foods. The ready to eat food was discarded and the fish moved to a lower shelf in the cooler.4. Rawa onions were being stored on the counter next to the dish sink. This presents the potential for contamination from dirty dishes and food remnants. Do not store foods beside the dish sink.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods in coolers were stored uncovered. Ensure foods are covered to prevent contamination.2. An opened tin of fish was being warmed in the rice cooker. DO NOT place canned foods into the rice cooker. Retail cans are exposed to all kinds of dirt and filth and should not touch cooked foods.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bucket of surface sanitizer was too strong. Make sure to use your test strips to create a 100ppm sanitizer solution.Test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food ingredients containers were nested (stored on top of each other) in the prep counter cooler.Do not store open topped food containers on top of each other. Either store side by side or provide lids for each container.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. The old Food Handling Permit was posted. Make sure to remove the old permit and post the new permit.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer test strips were not available. Purchase test strips suitable for the surface sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored uncovered in several upright coolers. Make sure foods are properly covered to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The heating ring for the Wok was very dirty. Clean the wok heater.2. The two upright freezers had food debris that needed to be cleaned. Clean the upright freezers.3. Several of the large blue bins were cracked. Discard the damaged blue bins as they cannot be satisfactorily cleaned and sanitized.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer test strips were not available. Purchase test strips suitable for the surface sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored uncovered in several upright coolers. Make sure foods are properly covered to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The heating ring for the Wok was very dirty. Clean the wok heater.2. The two upright freezers had food debris that needed to be cleaned. Clean the upright freezers.3. Several of the large blue bins were cracked. Discard the damaged blue bins as they cannot be satisfactorily cleaned and sanitized.

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