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Jema's All Day Breakfast

3 - 213 Main Street N Airdrie AB T4B 0R6 · Food - General

Official record from Alberta →

Inspection summary

Jema's All Day Breakfast has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 7, 2025. The most recent inspection, on November 25, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on November 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on November 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on November 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths were on food prep surfaces. A 100ppm chlorine sanitizer solution was made in a bucket and cloths were placed into solution during inspection. Ensure all cloths are stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was being washed and prepared in three compartment sink in compartment directly next to where clean dishes were stored on top of dishwasher. Use compartment on other side for prep to ensure adequate separation and prevent contamination of clean dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of eggs was on the counter at room temperature. It was placed into cooler during inspection. Ensure eggs are stored in refrigerator at 4 degrees Celsius or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher measured 10ppm chlorine. Adjust so that sanitizer is dispensed at 100ppm. Manually sanitize dishes by submerging in 100ppm chlorine for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was being prepared in storage room at back. There is no hand sink in this area. Do not prepare food in this area. All food prep must occur where there is a hand sink accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • White shelf below prep table had a buildup of grease and food debris. Clean and ensure it is added to a regular cleaning schedule.
  3. Initial Inspection

    0 infractions

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