Jamrock Lounge & Grill
150 - 5335 Dufferin Boulevard SE Calgary AB T2C 5R9 · Food - General
Inspection summary
Jamrock Lounge & Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 19, 2025. The most recent inspection, on July 9, 2026, recorded 12 infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.
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 2 separate inspections, most recently on July 9, 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 2 times across 2 separate inspections, most recently on July 9, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 July 9, 2026. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on July 9, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 2 separate inspections, most recently on July 9, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
3 inspections
- Monitoring Inspection
12 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Several cabbages were observed to be growing mold in the kitchen area. **Throw away the cabbages and ensure that food items are stored in a manner that prevents product deterioration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food surface sanitizer accessible or available for use in the food preparation area. **Obtain/make a food safe disinfectant solution for your food preparation surfaces. Ensure that food contact surfaces are cleaned and sanitized at a frequency that prevents the accumulation of grease or other residues.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food items such as bell peppers, cabbages, and onions were stored directly on the floor in the kitchen area. **Food items must be stored at least 6 inches off the floor to prevent risks of contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potentially hazardous food items such as sliced carrots and a pot of beef stock were observed at temperatures between 14-16 degrees Celsius. **Please ensure that potentially hazardous food items not being used for immediate food preparation are kept under adequate temperatures of below 4 degrees Celsius or above 60 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher bleach solution when measured was at 0ppm. When reviewed, the connected bleach solution had deteriorated. **Increase the frequency of dishwasher maintenance to ensure that the disinfectant solution connected to the dishwasher maintains adequate concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- When asked, the operator does not have a schedule to test/record the dishwasher sanitizer concentrations. **Dishwasher concentrations should be checked frequently to ensure that effective results are occurring.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The handwashing sink located at the entrance was obstructed with dishes. **Handwashing sinks must remain accessible for the use of workers at all times and must not be used for purposes other than handwashing.2. The dishwashing station also used as the handwashing station was observed to have no paper towels or soap. 3. The customer washroom had no soap. **Handwashing sinks must always be equipped with running water, soap, and paper towels.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1. The screen door was observed to have rips and was reinforced with duct tape. **Replace/repair/remove the screen door to ensure that the facility remains vermin-proof.2. Flies were observed in the kitchen area. When asked the operator advised that flies may be coming through patio access. **Implement vermin proofing options such as screens or fly lights to reduce the entrance of flies into the food handling areas.3. When asked, the operator advised that they perform pest control themselves, however no records were available for review. **Pest control measures should be documented as evidence that pest activity is monitored and controlled.
- 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?
- Permit was not displayed. When asked, the operator had the permit on their phone. **Print out and display the permit in a location that is visible to the public.
- 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 sticker on the ventilation system indicated that the system had not received maintenance since December 2025.**Mechanical ventilation systems must be maintained at an adequate schedule to reduce the risks of potential contamination from excessive dust, grease, and condensation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The area around the ice machine door and inside the ice machine had a significant amount of calcium build up.**Increase the cleaning frequency of the ice machine to ensure that calcium build up is minimized. 2. The ventilation system was observed to have a significant amount of grease build up. **Increase the cleaning frequency of the ventilation system to reduce the risk of food contamination from grease/dust build up.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Several areas were observed to need cleaning, namely:a. The ceilings above the food preparation tables. b. The walls and floors behind/under the cook line. c. The floors underneath the dishwashing aread. The floors underneath the dry storage shelving area.**Clean these areas and increase their cleaning frequency within the facility's sanitation program. 2. Several areas need to be re-organized/de-cluttered. a. The dry storage areab. The dishwashing area and clean equipment storage. c. The food preparation table opposite the dishwashing 3-compartment sink. d. The standing coolers and refrigeration units. **De-clutter/re-organize these areas to enable proper cleaning/storage.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Initial Inspection
0 infractions
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was empty.**Please ensure sanitizer is available for surfaces as well as dishwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer.*Please obtain for checking temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Drain plugs missing for manual dishwashing.**Please obtain all 3 drain plugs
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips.**Please obtain.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not in a dispenser.**please ensure soap and paper towel are in suitable dispensers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?