Jenner Sales & Service - Food
PO BOX 265 Jenner AB T0J 1W0 · Food - General
Inspection summary
Jenner Sales & Service - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on October 6, 2026, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 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 3 times across 3 separate inspections, most recently on October 6, 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 3 times across 3 separate inspections, most recently on November 10, 2025. 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 2 times across 2 separate inspections, most recently on November 10, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 May 29, 2024. 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.
5 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding temperature was 54°C. The operator was asked to reheat the food to 74°C and adjust the hot-holding temperature to above 60°C. The temperature was rechecked before leaving the facility and was 73°C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer initially tested at 0 ppm. The operator promptly prepared a new bleach solution, which tested within the acceptable range of 100–200 ppm. * Please ensure the bleach spray bottle solution is changed every other day and tested regularly to maintain adequate concentration and effectiveness.
- 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?
- Certified pest control is in place. Please clean up droppings as they occur. Droppings observed downstairs in the back storage room.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Grey burger fridge upstairs measured 6.5 C and is missing a thermometer. Ensure fridges are equipped with thermometers and operate at 4 C or less.
- 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?
- Certified pest control is in place. Please clean up droppings as they occur. Droppings observed upstairs beside the fridge, and downstairs in the back storage room.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Counter inside the shop where burgers are handled outside the BBQ does not contain bleach sanitizer. Please supply bleach sanitizer in this location to ensure counters and bins used for burgers can be sanitized regularly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Take out containers are stored on the floor. Keep food and food equipment stored off the floor. Hose in bucket used for filling mops is immersed in a bucket of water which can pose a backflow hazard. Standing water may contaminate the hose. Backflow can be prevented with backflow preventers and leaving an airgap between the hose and bucket. An ashtray with one cigarette butt was left outside beside the BBQ. Smoking is an incompatible activity with food that must not occur in proximity to food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding temperature measured 47 to 50 degrees Celsius. Hot holding unit temperature was turned up. Keep hot holding temperature of burgers and smokies at 60 C or above. Grey burger fridge upstairs measured 6.5 C and is missing a thermometer. Ensure fridges are equipped with thermometers and operate at 4 C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap is missing in the upstairs kitchen, and paper towel was not supplied in the downstairs kitchenette. Paper towel was replaced during inspection. Keep hand sinks supplied with soap and paper towel.
- 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?
- Mice droppings are accumulating in some areas of the food establishment and droppings contain poison. Droppings observed upstairs beside the fridge, and downstairs in the back storage room. Cobwebs are accumulating in some areas. Clean up and sanitize areas with droppings on a continuous basis due to sanitation and to remove poison. Clean areas of cobwebs.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?