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Jacqueline's Bistro

12816 141 Street NW Edmonton AB T5L 4N8 · Food - General

Official record from Alberta →

Inspection summary

Jacqueline's Bistro has been inspected once by Alberta Health Services (Environmental Public Health), on August 20, 2026. The most recent inspection, on August 20, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 August 20, 2026. 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 once on August 20, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 20, 2026. 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.

1 inspection

  1. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Accurate temperature-indicating thermometers were not available in some refrigeration units at the time of inspection.Ensure that a properly functioning and accurate temperature reading thermometer is provided in each cooler and refrigeration unit to allow regular monitoring of internal temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water was available at the handwashing sink in the front kitchen area at the time of inspection. The faucet check valve was observed to be closed. Staff indicated that the valve had been shut off due to a water leak.Ensure that potable running water is available throughout the facility at all times. If water is unavailable for hand hygiene, consider ceasing food operations until an adequate water supply is restored.During the inspection, the manager reopened the valve and restored water service to the handwashing sink.Repair the leaking fixture immediately and maintain an uninterrupted water supply to all handwashing stations to support proper hand hygiene practices and ensure food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single-use plastic containers, including sour cream and yogurt containers, were observed being reused for storing food items.Discontinue the reuse of single-use food containers. These containers are not designed for repeated use or long-term food storage. Reuse may compromise the integrity of the container, including the protective food-contact lining, which can deteriorate over time and increase the risk of chemical migration, contamination, or physical damage.Store food only in durable, food-grade containers that are intended for repeated use and can be properly cleaned and sanitized. Maintain all food-contact containers in good condition to help prevent contamination and ensure food safety.

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