JD's Restaurant & Pub
2013 19 Avenue Didsbury AB T0M 0W0 · Food - General
Inspection summary
JD's Restaurant & Pub has been inspected 10 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on August 18, 2026, recorded 1 infraction.
None of the 10 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 12 times across 9 separate inspections, most recently on August 18, 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 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 2 times on June 30, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on June 30, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 18 times across 9 separate inspections, most recently on July 28, 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?
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 June 30, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.
10 inspections
- Risk Management 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)?
- The concentration of chlorine sanitizer dispensed from the dishwasher was measured at 0ppm. Operator indicated that the feed line for the sanitizer was not operating correctly and due to be replaced.Advise once chlorine feed line is replaced and dishwasher is capable of reliably dispensing a sanitizer concentration of 100ppm chlorine. Continue to manually sanitize dishware and utensils using prepared 100ppm chlorine solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The available two-compartment sink in the kitchen has a gap in the divider between the compartments, rendering the sinks unable to hold a basin of water independent of one another. This renders sinks unsuitable for use in food preparation or manual dishwashing as needed, as one of the compartments would have to remain accessible for handwashing at all times. Repair sinks to ensure compartments can hold water independent of one another.*Seal applied between sink compartments has a leak. Sink plugs available do not easily fit into sink drains. Complete sink seals and modify/replace available sink plugs.
- 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 countertop in the bar around the sink is damaged.Repair indicated surfaces to ensure surfaces are smooth and easily cleanable.*Complete bar counter repairs to ensure all surfaces are sealed and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was measured as having a sanitizer concentration of 0ppm chlorine.Service dishwasher to ensure that it can reliably dispense a concentration of 100ppm chlorine during its sanitizing cycle. Manually sanitize dishes after washing using prepared 100ppm chlorine, or other suitable food grade equivalent, until dishwasher has been repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The available two-compartment sink in the kitchen has a gap in the divider between the compartments, rendering the sinks unable to hold a basin of water independent of one another. This renders sinks unsuitable for use in food preparation or manual dishwashing as needed, as one of the compartments would have to remain accessible for handwashing at all times. Repair sinks to ensure compartments can hold water independent of one another.
- 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 countertop in the bar around the sink is damaged.Repair indicated surfaces to ensure surfaces are smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The soda gun in the bar has a build-up of debris around the nozzle. Clean nozzle.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of debris was noted on the cooler fan directly above stored food in the walk-in cooler.Clean indicated areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A metal bowl was observed being stored directly in a container of raw chicken in the walk-in cooler. The storage of this utensil and the lack of suitable handles raises concerns of cross-contamination. Remove utensil from this food container. Use alternate utensils to portion or handle raw meat products.
- 09. Are chemicals stored and handled in a safe manner?
- Bottles of chemical sanitizer stored in the kitchen were observed to not be correctly labelled with their contents. Sanitizer bottles were correctly labelled during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The front service cooler does not have a working thermometer. The observed digital display thermometer stored inside this cooler is not operational. Provide an accurate display thermometer for any cooler used to store potentially hazardous foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the cooler in the front service area was measured at a temperature of 14C. Dairy products were removed from this cooler during inspection. Service cooler to ensure that it is capable of maintaining potentially hazardous foods at a temperature of 4C or lower.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The available two-compartment sink in the kitchen has a gap in the divider between the compartments, rendering the sinks unable to hold a basin of water independent of one another. This renders sinks unsuitable for use in food preparation or manual dishwashing as needed, as one of the compartments would have to remain accessible for handwashing at all times. Repair sinks to ensure compartments can hold water independent of one another.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was measured as having a sanitizer concentration of 0ppm chlorine.Service dishwasher to ensure that it can reliably dispense a concentration of 100ppm chlorine during its sanitizing cycle. Manually sanitize dishes after washing using prepared 100ppm chlorine, or other suitable food grade equivalent, until dishwasher has been 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?
- The countertop in the bar around the sink is damaged.Repair indicated surfaces to ensure surfaces are smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wire utensil stored in the clean dishware area was observed as having damaged sections, raising concerns of potential physical food contamination. Utensil was disposed of during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of debris was noted on the cooler fan directly above stored food in the walk-in cooler.The ventilation hood surfaces above the cooking line, directly beside the ventilation hood guards, has a build-up of grease.Clean indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The soda gun in the bar has a build-up of debris around the nozzle. Clean nozzle.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine sanitizer being used to wipe surfaces and food equipment was measured far in excess of 300ppm. Concentration of sanitizer in use was corrected to 100-200ppm during inspection.
- 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 countertop in the bar around the sink is damaged.The side of the cabinet directly adjacent to the glasswasher is absorbent and significantly water damaged.Repair indicated surfaces to ensure surfaces are smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The soda gun in the bar has a build-up of debris around the nozzle. Clean nozzle.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat was observed being stored directly above prepared sauce and condiments in the walk-in cooler.An ice scoop in the beverage service area was being stored improperly, with its handle stored inside the ice container.Containers of prepared foods/condiments were moved during inspection.Ice scoop was moved during inspection.
- 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 edge of the countertop shelving directly beside the toaster oven contains a taped section of cardboard, making the surface difficult to clean due to it being an absorbent material.Remove or replace cardboard surface to make this surface smooth and easily cleanable.
- 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 flooring of the walk-in cooler has gaps between it and the adjacent baseboards, and between the bottom of the doorway and floor. These gaps make these areas difficult to thoroughly clean.Seal or suitably cover these gaps to render surfaces smooth and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was measured at a concentration of 0-25ppm chlorine.A bottle of bleach was attached to the dishwasher during inspection, and the dishwasher was re-measured at a concentration of 50ppm chlorine and a temperature greater than 38C.Ensure that dishwasher is able to maintain a chlorine concentration of 50-100ppm to ensure satisfactory mechanical dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Metal racks in the bar used to store customer glassware were observed to have a buildup of dust and other debris. The walk-in cooler fan directly above stored food has a buildup of dust.Clean indicated areas.*Covering glass storage racks with cleanable surfaces may allow for easier cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to confirm the concentration of iodine in the glasswasher were not available onsite at the time of inspection. Acquire suitable iodine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards on the wall of the walk-in cooler are peeling.Baseboards to the right of the dishwashing compartment sinks are peeling or missing. Repair baseboards to ensure walls can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Metal racks in the bar used to store customer glassware were observed to have a buildup of dust and other debris. The walk-in cooler fan directly above stored food has a buildup of dust.Clean indicated areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator indicated that dishwasher sanitizer levels were only checked on a monthly basis. Ensure that sanitizer is checked more regularly (recommended daily) to ensure dishwasher sanitizing is reliably verified.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to confirm the concentration of iodine in the glasswasher were not available onsite at the time of inspection. Acquire suitable iodine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring in the walk-in cooler was damaged, exposing a subflooring that is not smooth and difficult to clean. Repair flooring to render smooth and easily cleanable surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards on the wall of the walk-in cooler are peeling.Baseboards to the right of the dishwashing compartment sinks are peeling or missing. Repair baseboards to ensure walls can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Metal racks in the bar used to store customer glassware were observed to have a buildup of dust and other debris. The walk-in cooler fan directly above stored food has a buildup of dust.Clean indicated areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Pool test strips purchased to measure chlorine sanitizer concentration and are not able to test concentrations up to 200ppm. COMPLETE THE FOLLOWING:1. Please purchase test strips that are able to measure up to 200ppm chlorine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The wall tiles to the left of the 2-compartment sink are in disrepair. COMPLETE THE FOLLOWING:1. Please repair the tiles so area is smooth and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?