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Jaybees Diner

12707 140 Avenue NW Edmonton AB T6V 1G5 · Food - General

Official record from Alberta →

Inspection summary

Jaybees Diner has been inspected 13 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on August 31, 2026, found no infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on April 14, 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 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 4 times across 3 separate inspections, most recently on April 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 12 times across 9 separate inspections, most recently on May 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 11 times across 8 separate inspections, most recently on April 30, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

13 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Thermometers were missing in the following coolers:- Cake display cooler at the front.- Mini cooler at the front.Ensure all coolers are equipped with internal monitoring thermometers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Toaster in the kitchen - food debris noted in crevices. Please clean thoroughly or replace.- Prep cooler across fryers - cover is in disrepair and not closing properly. Please fix.
  4. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Thermometers were missing in the following coolers:- Cake display cooler at the front.- Mini cooler at the front.Ensure all coolers are equipped with internal monitoring thermometers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Covers were missing for light fixtures above slicer and order display screen near food handling area. Please ensure all light fixtures are properly protected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Toaster in the kitchen - food debris noted in crevices. Please clean thoroughly or replace.- Prep cooler across fryers - cover is in disrepair and not closing properly. Please fix.
  5. Risk Management Inspection

    5 infractions

    • 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?
      • Outstanding - Back door weatherstrip in disrepair. Gap observed on left side under door.April 8/26 - Pest control checklist will be provided through email. Please maintain.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Thermometers were missing in the following coolers:- Cake display cooler at the front.- Mini cooler at the front.Ensure all coolers are equipped with internal monitoring thermometers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Staff bathroom that opens directly into the kitchen is not equipped with a self-closing mechanism.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Covers were missing for light fixtures above slicer and order display screen near food handling area. Please ensure all light fixtures are properly protected.- Burnt out light above bread storage area. Please repair or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Toaster in the kitchen - food debris noted in crevices. Please clean thoroughly or replace.- Prep cooler across fryers - cover is in disrepair and not closing properly. Please fix.Please also monitor and/or repair the cake display cooler at the front as needed. Ensure all coolers are maintained at or below 4C at all times.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling observed: cooked gravy was being cooled in three large pails. Cool foods quickly by dividing them into smaller portions and using shallow containers. Use an ice bath or ice wand to cool foods quickly. Education was provided. Operator indicated that food will be cooled in shallow containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following coolers require attention:- Cake display cooler at the front- Prep cooler across fryers. Internal monitoring thermometer at >4C.- Prep cooler across dry flour containers. Internal monitoring thermometer at >4C.Please monitor and repair as required. Ensure all coolers are maintained at 4C or below at all times. Operator was instructed to move high-risk items to another cooler. Ice can also be added to keep temperatures <4C until coolers are repaired.Photos were later received showing the prep coolers at <4C. Please monitor and/or repair the display cooler at the front.
    • 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?
      • Outstanding - Back door weatherstrip in disrepair. Gap observed on left side under door.April 8/26 - Pest control checklist will be provided through email. Please maintain.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Thermometers were missing in the following coolers:- Cake display cooler at the front.- Mini cooler at the front.Ensure all coolers are equipped with internal monitoring thermometers.- Two fly strips in the kitchen adjacent to food handling/prep areas and food contact surfaces. Please replace and relocate fly strips away from these areas to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Covers were missing for light fixtures above slicer and order display screen near food handling area. Please ensure all light fixtures are properly protected.- Burnt out light above bread storage area. Please repair or replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Staff bathroom that opens directly into the kitchen is not equipped with a self-closing mechanism.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Toaster in the kitchen - food debris noted in crevices. Please clean thoroughly or replace.- Prep cooler across fryers - cover is in disrepair and not closing properly. Please fix.Please also monitor and/or repair the cake display cooler at the front as needed. Ensure all coolers are maintained at or below 4C at all times.
  7. Risk Management Inspection

    2 infractions

    • 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?
      • Back door weatherstrip in disrepair. Gap observed on left side under door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom that opens directly into the kitchen is not equipped with a self-closing mechanism.
  8. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A couple buckets of food in walk-in cooler were stored uncovered.Please ensure food containers are covered when in storage in walk-in cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of a couple items was insufficient.Chef reheated foods during inspection. Please keep foods above 60C when being hot held.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test kit required for glasswasher
    • 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?
      • Back door weatherstrip in disrepair. Gap observed on left side under door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom that opens directly into the kitchen is not equipped with a self-closing mechanism.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fryer baskets have a loose wires not attached to basket frame.Please cut off wire or wrap wire around an adjacent wire to prevent a possible physical contamination risk to food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Burger prep cooler lower shelf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- floors under shelving units in walk-in cooler- floors under milk crates throughout kitchen
  9. Risk Management Inspection

    3 infractions

    • 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?
      • Current food permit is not displayed in a location 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?
      • Staff bathroom that opens directly into the kitchen is not equipped with a self-closing mechanism.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Porcelain hand sink by the dry storage area: the faucet was loose and wobbly & the paper towel dispenser was not stocked. Staff reported that they could no longer purchase the paper towel for the dispenser, and it needed to be replaced. Note: alternative hand sinks were available. Proper hand washing was observed at the time of inspection.
  10. Risk Management Inspection

    3 infractions

    • 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?
      • Current food permit is not displayed in a location 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?
      • Staff bathroom that opens directly into the kitchen is not equipped with a self-closing mechanism.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Porcelain hand sink by the dry storage area: the faucet was loose and wobbly & the paper towel dispenser was not stocked. Staff reported that they could no longer purchase the paper towel for the dispenser, and it needed to be replaced. Note: alternative hand sinks were available. Proper hand washing was observed at the time of inspection.
  11. Demand Inspection

    3 infractions

    • 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?
      • Current food permit is not displayed in a location 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?
      • Staff bathroom that opens directly into the kitchen is not equipped with a self-closing mechanism.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Porcelain hand sink by the dry storage area: the faucet was loose and wobbly & the paper towel dispenser was not stocked. Staff reported that they could no longer purchase the paper towel for the dispenser, and it needed to be replaced. Note: alternative hand sinks were available. Proper hand washing was observed at the time of inspection.
  12. Risk Management Inspection

    1 infraction

    • 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?
      • Current food permit is not displayed in a location visible to the public.
  13. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potato bags were noted stored directly on ground near back door
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were noted stored in pizza prep cooler not maintaining proper temperatures.Perishable foods were measured to be 19C and discarded as foods were stored at improper temps for approx 24hrs.
    • 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?
      • Minor amount of old mouse droppings noted on lower shelf under and in between black storage crates in prep area.
    • 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?
      • Current food permit is not displayed in a location visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- inside and outside both microwaves
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A couple of wire deep frying baskets have loose wires not connected to basket frame posing a potential risk of physical contamination .Replace baskets or use pliers to wrap loose wires around neighboring ones .
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler is in disrepair

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