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Jax Grill & Lounge

10612 99 Avenue Grande Prairie AB T8V 8E8 · Food - General

Official record from Alberta →

Inspection summary

Jax Grill & Lounge has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on March 3, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 9 times across 4 separate inspections, most recently on January 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 13, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 4, 2024. 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 7 times across 2 separate inspections, most recently on January 13, 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?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Chili was frozen in ice inside the walk-in freezer. Manager had no idea what it was used for and discarded it during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are not kept in a sanitizer solution. Ensure all cleaning cloths are kept in a sanitizer solution after each use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher: concentration of chlorine in final rinse water was 50 ppm. Ensure chlorine concentration in final rinse water is at 100 ppm.
    • 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 dispenser near the dishwasher hand washing sink is missing. A roll of paper towel was placed for interim use. Ensure new paper towel dispenser is installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap dispenser at 3 hand washing sinks in the kitchen were all empty. Liquid soap dispenser was refilled during inspection. Ensure hand washing sinks are adequately supplied with liquid soap and single use paper towels at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    15 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept for bar cooler and walk in cooler.Ensure daily temperature logs are kept for all coolers that store high risk products or perishable food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bin for pancake: scoop handles are touching the food product. Ensure handles of the scoop do not touch the food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chest freezer and bar coolers is not equipped with a thermometer to monitor temperature.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available to verify sanitizer concentration. Obtain QUAT sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in the server station: Colding running water is not available. Paper towel dispenser is empty. Liquid soap dispenser is not available.Ensure hand washing sink is always supplied with single use paper towels and liquid soap. Running hot and cold water must be available as well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar: Liquid soap and single use paper towels were not supplied at the hand washing sink. A roll of paper towel was placed on the counter and liquid detergent was provided for now.Provide a counter top paper towel holder and liquid soap in a pump style dispenser at the handwashing sink.
    • 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 dispenser near the dishwasher was empty. It was refilled at the time of inspection. Ensure paper towel dispenser is refilled immediately once its empty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the dishwashing are is not in good repair. There is no running hot water and not supplied with liquid soap or single use paper towels. Mop was also stored inside the handwashing sink. Ensure hand washing sink is repaired. Install liquid soap and paper towel dispenser at the sink. Do not store mop or anything else inside the hand washing sink.
    • 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?
      • Pest control records were not available for review.Ensure monthly pest control records are kept in the kitchen with all other records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures above the dishwasher: light bulbs have burnt out.Ensure new light bulbs are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures above the dishwasher: shatter proof covers are missing for the light fixture. Ensure shatter proof covers are installed for the light fixtures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Men's Public Washroom: walls are damaged inside the stall.Ensure walls are repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile is missing in the kitchen.Ensure ceiling tile is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine is not in function. Ensure the ice machine is maintained in good repair. Until repair ensure ice is used from the ice machine (as stated by the chef) for making the ice bath for vegetables.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and logs are not kept for food equipment's. Ensure written sanitation procedures and cleaning logs are kept for all food equipment's.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quaternary sanitizer spray bottle in the kitchen and bar is at 0ppm.No quats test strip available.Ensure to check the concentration of the quats sanitizing solution. 200ppmObtain quats test strip.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strip available to test chlorine sanitizing solution for dishwasher and bar.Ensure to check the concentration of chlorine sanitizing solution- 100ppm.Obtain chlorine sanitizing test strip.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strip available to test iodine sanitizing solution for bar.Ensure to check the concentration of iodine sanitizing solution- between 12.5 mg/L and 25 mg/L.Obtain iodine sanitizing test strip.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine is not in function. Ensure the ice machine is maintained in good repair. Until repair ensure ice is used from the ice machine (as stated by the chef) for making the ice bath for vegetables.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quaternary sanitizer spray bottle in the kitchen and bar is at 0ppm.No quats test strip available.Ensure to check the concentration of the quats sanitizing solution. 200ppmObtain quats test strip.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strip available to test chlorine sanitizing solution for dishwasher and bar.Ensure to check the concentration of chlorine sanitizing solution- 100ppm.Obtain chlorine sanitizing test strip.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strip available to test iodine sanitizing solution for bar.Ensure to check the concentration of iodine sanitizing solution- between 12.5 mg/L and 25 mg/L.Obtain iodine sanitizing test strip.

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