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JDEES Restaurant

9925 100 Street Sexmsith AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

JDEES Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on February 4, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 3 separate inspections, most recently on February 2, 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 once on November 6, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The chemical sanitizing mechanical dishwasher measured a final sanitize concentration of zero (0) ppm chlorine residual – NOT SATISFACTORY.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Contact a qualified dishwasher technician to inspect this appliance and make any necessary repairs to ensure a final sanitize concentration of 100 ppm can be achieved.2. In the meantime, wash and rinse all re-usable dishware and utensils inside this appliance, then remove all items and immerse them all for 2 minutes in a 100 ppm chlorine bleach and water solution (i.e. in the compartment sink). After 2 minutes, remove all items and allow to air dry.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The chemical sanitizing mechanical dishwasher measured a chlorine concentration of approximately 50 PPM. Be advised that the concentration must be at 100 PPM chlorine residual.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified dishwasher technician to ensure this appliance is capable of maintaining a chlorine concentration of 100 PPM on the final sanitize cycle.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The meat slicer (including all internal components) appeared to be kept in a clean and sanitary condition – SATISFACTORY.2. Raw meat (still frozen) was noted to be stored above ready-cooked or ready-to-consume foods inside the main walk-in cooler.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meats (even frozen) are kept stored on the lowest shelf inside all refrigeration appliances.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The chemical sanitizing mechanical dishwasher measured a final sanitize concentration of zero (0) ppm chlorine residual – NOT SATISFACTORY.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Contact a qualified dishwasher technician to inspect this appliance and make any necessary repairs to ensure a final sanitize concentration of 100 ppm can be achieved.In the meantime, wash and rinse all re-usable dishware and utensils inside this appliance, then remove all items and immerse them all for 2 minutes in a 100 ppm chlorine bleach and water solution (i.e. in the compartment sink). After 2 minutes, remove all items and allow to air dry.

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