Skip to content
Loading map…

Java Chef Catering and Bistro

215 Sturgeon Road St. Albert AB T8N 3G1 · Food - General

Official record from Alberta →

Inspection summary

Java Chef Catering and Bistro has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 1, 2025. The most recent inspection, on September 1, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on August 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 28, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 28, 2026. For example: 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that the operator was not washing hands between tasks. Importance of handwashing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils noted in the facility were larger than the sink. These utensils cannot be fully submerged in dishwashing sinks. Please either remove all large utensils and replace them with smaller one or install larger dishwashing sinks.
    • 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?
      • It was noted that the facility was operating as Class 3 instead of Class 2. The facility was not adhering to permit restrictions. The facility changed menu without approval. Please submit a copy of food handling permit application to this office to change food facility class.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the operator was unaware of proper manual dishwashing procedures. Proper two compartment dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- wash with soap and water and rinse with clean water in the first sink. - the operator indicated that they would use bleach solution for sanitizing dishes. Please prepare a bleach solution at 100 ppm in the second sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes. - Air dry dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were noted to be expired. Please acquire bleach test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A paper towel dispenser was not observed by the hand washing sink. Please acquire a paper towel dispenser. 2. A hand washing soap was not observed. Please acquire a hand washing soap.

Nearby inspected facilities

Own this business? Add a badge to your website