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Jam's

113 - 1700 Market Street SE Airdrie AB T4A 0K9 · Food - General

Official record from Alberta →

Inspection summary

Jam's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on June 20, 2025, recorded 8 infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 20, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on June 20, 2025. 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 June 20, 2025. 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 7 times across 4 separate inspections, most recently on June 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 4 separate inspections, most recently on June 20, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the spray bottle used in the cook line was measured at 0ppm, staff refilled the solution which measured AT 200PPM.**Ensure that QUAT sanitizer used in the food prep area is maintained at 200ppm at all times. Ensure to verify concentration using a QUAT test strip.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The male staff in the kitchen actively preparing food had long beards, beards were not contained in a manner to prevent contamination of food.**Please ensure that all staff involved in food prep have their hair/beards contained in a manner that protects food from contamination at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • THIS IS A REPEAT VIOLATION, THIS PRACTICE MUST BE STOPPED!!!Food items - coffee pot, cups, water pitcher and customer disposable utensils were stored around the splash zone of the hand wash sink in the front service area.**Please remove items from splash zone of hand sink to prevent contamination of the food items.**Keep splash zone of hand wash sink free of items.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing QUAT sanitizing solution was unlabeled**Please ensure that all chemicals used in the food prep area is clearly labelled to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were multiple flats of eggs stored at room temperature in the cookline. Staff on site stated eggs were brought out during lunch rush and will be returned after rush time. Staff stated eggs were not left out for more than 2 hours. Eggs were returned to cooler.**Do not bring out more eggs than needed during rush hour**Maximum temperature allowed for storage of eggs is 7 degrees C**Eggs brought out at room temperature must have a time monitor indicating time eggs were brought out and time to be discarded/returned to cooler**Any eggs left out at room temperature beyond 2 hours MUST be discarded**If potential temperature abuse is noted repeatedly and no time monitor is indicated on food items stored at room temperature, food items will be discarded by PHI
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser by the hand wash sink in the cook line was broken. Paper towel was stored on work table.**Repair/Replace paper towel dispenser.**Ensure paper towel is stored in a contained dispenser to protect from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for the walk-in cooler was held together with black tape.**Remove tape, as tape cannot be cleaned**Repair/Replace handle if broken**ensure food equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt build-up was noted on the floor of the cabinet beneath the hand wash sink of the front service area.**Please clean.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATIONFood items - maple syrup, sugar, oil and water pitcher were stored around the splash zone of the hand wash sink in the front service area.**Please remove items from splash zone of hand sink to prevent contamination of the food items.**Keep splash zone of hand wash sink free of items.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items - Customer utensils (Coffee cups), bottles of maple syrup, spices and food storage containers were stored around the splash zone of the hand wash sink in the front service area.**Please remove items from splash zone of hand sink to prevent contamination of the food items.**Keep splash zone of hand wash sink free of items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing QUAT sanitizing solution used in the kitchen were not labelled.**Please label all chemicals used in the kitchen to identify its contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATIONThere were missing floor tiles in the front service area.**Please replace floor tiles to ensure floor surface is smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION: The gasket for the prep cooler in the front service area was damaged.** Please replace gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION: Dust/dirt build up was noted around ventilation outlets on the ceiling in the kitchen.** Please clean.
  5. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing floor tiles in the front service area.**Please replace floor tiles to ensure floor surface is smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION: The gasket for the prep cooler in the front service area was damaged.** Please replace gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION: Dust/dirt build up was noted around ventilation outlets on the ceiling in the kitchen.** Please clean.
  6. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the front service area was obstructed by empty jar of milk. Staff removed the milk jar.**Please ensure that hand wash sinks are kept free and easily accessible at all times to promote proper hand hygiene practice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing floor tiles in the front service area.**Please replace floor tiles to ensure floor surface is smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION: The gasket for the prep cooler in the front service area was damaged.** Please replace gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION: Dust/dirt build up was noted around ventilation outlets on the ceiling in the kitchen.** Please clean.

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