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Jayelle's Convenience Store - Food

Highway 666 Grovedale AB T8V 6X2 · Food - General

Official record from Alberta →

Inspection summary

Jayelle's Convenience Store - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on June 1, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 June 1, 2026. 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 2 times on November 15, 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?

  • 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 November 15, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 3 separate inspections, most recently on December 10, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 3 times across 3 separate inspections, most recently on May 15, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to check internal cook temperatures of food- Obtain a probe thermometer and ensure foods are reheated to 74 degrees Celsius*operator sent photo of thermometer with low battery indicator - Ensure thermometer is in good working order.
  2. Monitoring Inspection

    3 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?
      • 1. Store bought eggs are being repackaged into smaller cartons without dating information being transferred- Ensure best before dates from original eggs are transferred onto new cartons2. Food temp logs are not being completed on a regular basis for all cold and hot holding units- Ensure temperature logs are being kept for all coolers with perishable foods as well as for the hot holding unit
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are foods being stored on the ground in the main store and walk-in cooler- Ensure all foods are stored 6 inches off the ground. - It is also advised that pet food be stored off the ground to avoid pest attraction
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to check internal cook temperatures of food- Obtain a probe thermometer and ensure foods are reheated to 74 degrees Celsius
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water sample has been submitted for 2024COLLECT A BACTERIOLOGICAL WATER SAMPLE AS REQUIRED
    • 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 shelves are covered with tin foil to make shelving temporarily wipeable- PHI advised owner that shelves will need to be sealed or painted as unfinished wood is not permitted
  5. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was dirty with multiple soiled cloths- Operator prepared a new sanitizer with PHI assistanceENSURE SANITIZER SOLUTION IS PREPARED FRESH AS NEEDEDCLEANING CLOTHS MUST NOT CONTAIN EXCESSIVE DIRT AND DEBRIS AND MUST BE CHANGED AND LAUNDERED REGULARLY
    • 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?
      • Repeat Violation - Temperature logs are not being completed on a regular basis for hot and cold holding unitsENSURE TEMPERATURE LOGS OF COLD AND HOT HOLDING UNITS ARE BEING COMPLETED DAILY.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw ground beef is stored on unfinished wood shelving inside the walk-in cooler above ready-to-eat food items including, but may not be limited to individual coffee creamer cups. Beef moved to bottom shelf- There is evidence of raw meat juice on the wood shelving from leaksENSURE RAW MEATS AND POULTRY ARE STORED BELOW AND/OR SEPARATE FROM LOW RISK AND READY-TO-EAT FOODS
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a mixture of personal and facility food stored in coolers and freezers without adequate separation- Personal food items are spilling over into store food items in the walk-in cooler.- Coolers labelled for "staff use only" contained store foods such as hot dogs and bunsENSURE PERSONAL AND STORE FOODS ARE STORED CLEARLY SEPARATE AND PROPERLY LABELLED
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are packs of ground bison thawing on top of the deep freezer. Meat measured between 6-9 degrees Celsius- Meat moved into cooler by operatorENSURE MEAT IS PROPERLY THAWED BY PLACING INSIDE A COOLDER, PLACING UNDER COLD RUNNING WATER IN A CLEAN SINK BASIN OR CONTAINER, OR IN THE MICROWAVE IF COOKING IMMEDIATELY.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit is unsatisfactory at 48.6 degrees Celsius- Operator stated food was put into unit about 30 minutes prior- Temperature adjusted on the unit and monitored until is reached proper hot holding temperature ENSURE THE HOT HOLDING UNIT IS CAPABLE OF MAINTAINING TEMPERATURE AT OR ABOVE 60 DEGREES CELSIUS- IF UNIT IS UNABLE TO MAINTAIN, REPAIR OR REPLACE UNIT- HOT HOLDING TEMPERATURES MUST BE LOGGED ON TEMPERATURE LOG SHEET THROUGHOUT THE DAY
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water sample has been submitted for 2024COLLECT A BACTERIOLOGICAL WATER SAMPLE AS REQUIRED
    • 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?
      • There are no pest control logs available for reviewENSURE AT MINIMUM, MONTHLY PEST CONTROL CHECKS ARE BEING COMPLETED AND DOCUMENTED.- THESE MAY BE COMPLETED BY A PROFESSIONAL OR SELF CHECKS ON THE PROVIDED PEST CONTROL TEMPLATE
    • 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?
      • There is a cat living inside the food facility- The cat was found on a pillow in the seating area. The pillow appeared well used by the cat- There is a cat toy, brush and food in the kitchen area- The cat was removed from the facility.ANIMALS ARE NOT PERMITTED INSIDE OF FOOD FACILITIES
    • 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 is unfinished wood shelving inside the walk-in cooler- The wood shelving has multiple stains from leaking food and drinksENSURE ALL SURFACES AND SHELVING ARE MADE OF SMOOTH, MOISTURE IMPERVIOUS AND EASILY CLEANABLE MATERIALS.- UNFINISHED WOOD IS NOT AN ACCEPTABLE MATERIAL AND MUST BE EITHER REPLACED WITH DIFFERENT SHELVING OR CLEANED AND PAINTED/SEALED.- IF PAINTING/SEALING, THE SHELVES WILL REQUIRE REGULAR MAINTENANCE TO MAINTAIN THE FINISH AND AVOID CHIPPING AND EXPOSED WOOD.
    • 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 violation - There is tape holding together broken acrylic material on the counter at the customer self-service areaREMOVE TAPEENSURE THE COUNTER IS IN GOOD REPAIR AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside glass of the oven door is broken/shattered with missing piecesENSURE COOKING EQUIPMENT IS IN GOOD REPAIR - REPLACE OVEN OR OVEN DOOR OR GLASS MATERIAL TO BE INTACT AND IN GOOD REPAIR
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not availablePREPARE SANITATION PROGRAM WITH CLEANING LOGS APPROPRIATE TO YOUR FACILITY
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation - There is dust and debris on counters, shelving, and multiple surfacesENSURE THE FACILITY IS KEPT FREE OF DIRT, DUST, AND DEBRIS
  6. Monitoring Inspection

    3 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 being completed on a regular basisENSURE TEMPERATURE LOGS OF COLD AND HOT HOLDING UNITS ARE BEING COMPLETED DAILY.
    • 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 is tape holding together acrylic material on the counter at the customer self-service areaREMOVE TAPEENSURE THE COUNTER IS IN GOOD REPAIR AND EASILY CLEANABLE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust and debris on counters and surfacesENSURE THE FACILITY IS KEPT FREE OF DIRT, DUST, AND DEBRIS
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