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Jamaica Grill - Events

1316 - 3800 Memorial Drive NE Calgary AB T2A 2K2 · Food - Special Event

Official record from Alberta →

Inspection summary

Jamaica Grill - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 14, 2026. The most recent inspection, on September 6, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 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 3 times across 3 separate inspections, most recently on September 6, 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 September 6, 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?

  • 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 September 5, 2026. For example: Is the temporary food establishment properly constructed, configured and maintained?

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. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Coleslaw measured 8.9C There was an air gap between the bottom of the container and ice packs. Ice packs were placed in contact with the container during the inspection. Store perishable foods at 4C or less under refrigeration.2) Rice and beans measured 50C in the cambro.Food was reheated on a camping stove.3) Yellow rice with vegetables measured 30C in the cambro.Food discarded. Store perishable food at 60C or higher during hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large container and a jug with utensils were stored in the two-compartment sink.One of the sink basins was cleared during the inspection so that it is accessible for handwashing.
  2. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The operator was not completely set up until 11:30AM. The operators were expected to be setup at least one hour prior to the event which was supposed to be at 9AM.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooler of par cooked marinated chicken drumsticks were tested using a probe thermometer and read between 23 - 26C. One operator informed the inspector that the drumsticks had been fully cooked the previous evening, while another stated that they had been par-cooked the morning of the inspection.The operators were instructed to immediately discard the chicken drumsticks into a public waste container.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was stored in camping cooler in the van below 60C (ranged from 36-49C). Operator reheated chicken legs using barbeque and immediately placed it in the chafing dishes.- Maintain hot foods at 60C or above and advised operator should prepare hot holding unit prior to arrival of hot foods.- Operator advised to not use hard top/camping cooler to store hot foods.

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