Skip to content
Loading map…

Jack's on 2nd

2 Avenue Township Road 632 Kikino Metis Settlement AB T0A 2B0 · Food - General

Official record from Alberta →

Inspection summary

Jack's on 2nd has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on September 3, 2026, recorded 2 infractions.

1 of 5 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: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 December 6, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on September 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 May 7, 2025. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hot dogs were observed stored above lettuce in a display cooler.Ensure meat products are stored below produce.Hot dogs were removed from the cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough roller has a build up of flour in hard to reach places and requires cleaning.The dough roller guard will need to be removed for effective cleaning and sanitation.Clean and sanitize all parts of the dough roller.
  2. Monitoring Inspection

    1 infraction

    • 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 hand sink was not draining properly and standing water was present.Fix the plumbing issue to ensure the hand sink drains properly.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic forks in the utensil tray were facing different directions.Store utensils so that the business ends all face the same direction to help prevent contamination during handling.Forks were rearranged during inspection.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several food items in the display cooler were not covered.Ensure all food items are covered to help prevent contamination.Food items were covered during inspection.2. A container with no handle were found in a bulk bin as a scoop.Scoops must be durable, washable, and have a handle. If stored in the food product, handle must not contact food product.Container was removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter/margarine was found at room temperature.Butter/margarine must be kept at 4C or less, or only kept above 4C for a maximum of 2 hours and time must be tracked in some way.It is recommended to remove small portions of butter/margarine for immediate use only and leave the bulk supply in the fridge.Butter/margarine was placed into the cooler during inspection.
Own this business? Add a badge to your website