Jake's Restaurant & Grill
7121 B 50 Avenue Red Deer AB T4P 4E4 · Food - General
Inspection summary
Jake's Restaurant & Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 15, 2025. The most recent inspection, on September 1, 2026, recorded 4 infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 6 times across 4 separate inspections, most recently on September 1, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 19, 2026. 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 4 times across 2 separate inspections, most recently on September 1, 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?
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 February 3, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
9 inspections
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer present in the sanitizer bucket.Staff adjust the concentration of the sanitizer to approximately 200 ppm chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher tested and confirmed to be at least 67C in the final rinse water.Please investigate as to the issue with final rinse water.Until the dishwasher is repaired dishes may still be washed in the dishwasher but those items must then be sanitized in a sink with water and 200 ppm chlorine.Equipment and utensils are cleaned and sanitized according to the regulations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No damage seen to floors, walls or ceilings. Walkin cooler and freezer require maintenance.Floor and shelving require rust removal and painting.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning has started.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of sanitizer in the wiping bucket was found to be about 50 ppm chlorine. Staff are mixing chlorine in with hot water. Staff are now adding chlorine in with warm water.Sanitizer remade and adjusted to greater than 200 ppm Chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods seen stored correctly in the cooler and freezers.Cold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature of two containers of broth were 28 and 28.3 C.Items have been in the danger zone for an unknown period of time.Both items were discarded.Temperature logs are to always be maintained and recorded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Equipment and utensils are cleaned and sanitized according to the regulations.Dishwasher tested and confirmed to be at least 71C in the final rinse water.Please investigate as to the issue with final rinse water.Until the dishwasher is repaired dishes may still be washed in the dishwasher but those items must then be sanitized in a sink with water and 200 ppm chlorine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No damage seen to floors, walls or ceilings. Walkin cooler and freezer require maintenance.Floor and shelving require rust removal and painting.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of hard-to-reach areas is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer levels were tested and found to be 0 ppm chlorine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine spray.Ensure 100ppm concentration.Test strips provided.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please have a paper towel dispenser installed in the staff washroom located near the kitchen,
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
0 infractions