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JFS Meatshop

106 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

Official record from Alberta →

Inspection summary

JFS Meatshop has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on October 2, 2026, recorded 2 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 25 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 4 separate inspections, most recently on May 11, 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 across 2 separate inspections, most recently on September 23, 2026. 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 September 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 6, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 15 times across 9 separate inspections, most recently on October 2, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

13 inspections

  1. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • All full time staff will require additional food safety training.PHI will send a link to this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Roof is fixed, just need to replace the water damaged ceiling tiles. Water stains were observed on the ceiling tiles.Fix the leak and replace the ceiling tiles.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Band saw was not properly cleaned and sanitized. Please follow the 3 steps manual method to clean equipment in place.1) wash with soap and warm water to remove debris and grease.2) rinse with warm water. 3) sanitize with 100 to 200ppm chlorine for at least 2 minutes. Spray the equipment with sanitizer.
    • 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?
      • Fly strips were hung in the food handling area and were covered with black flies. Remove fly strips from the food handling area. Provide a fly light for the flies.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Pigeons were nesting in the front broken awning. Pigeon feces build-up on the sidewalk, Remove the pigeons and fix the awning.
    • 20. Do food handlers at the facility have adequate food safety training?
      • All full time staff will require additional food safety training.PHI will send a link to this course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains were observed on the ceiling tiles.Fix the leak and replace the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cutter, meat grinder and, cutting boards must be clean and sanitized every 2 to 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
  3. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • May- 12 - Employee observed washing hands in prep sink, employees must wash hands in designated handwashing stations. Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
    • 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?
      • Food safety record documents observed to be filled out; however they are observed to be forged.
    • 20. Do food handlers at the facility have adequate food safety training?
      • All full time staff will require additional food safety training.PHI will send a link to this course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Duck eggs stored at room temperature measured 19C. Ensure duck eggs are stored at or below 7C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
  5. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Duck eggs stored at room temperature measured 19C. Ensure duck eggs are stored at or below 7C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Do not store any food or meat items on the floor.Remove all food items off the floor in the walk-in-cooler or freezer and store on pallets or shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the meat packages in display coolers were not labelled.- Labelled all the meat products with name, contact information and lot number (to track back the package to its original source)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Duck balut (120) were stored at 18C on the shelf for sale.-The duck balut were discarded during inspection, Keep the potentially hazardous food at or below 4C during storage and transportation. Please note that: Shelled eggs can be stored at 7C, but balut has to be at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand washing sink by dishwashing sink was blocked with big plastic bin.- Keep the hand washing sink clear.2. The hand washing sink by the scale does not have cold water available.- Repair the sink
    • 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. A few walls (newly installed walkin cooler) in the facility missing base boards.- Install base boards.2. Electric outlets cover plate by the walkin cooler door was missing. - Install electric outlet cover plate. 3. Wooden pallets were made up of raw wood.- The wooden pallet used in the facility must be smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in walk-in cooler appeared to be dirty and has blood spilled on the floor.- Keep the floor clean- Organize the products in the walk-in cooler.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cutting tables have a build up of food debris. Ensure these are cleaned/sanitized well after each use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *ONGOING VIOLATION*Several meat products (legs, rib racks, etc) are stored directly on shelves, in contact with cooler walls, or placed directly on boxes. Several of these meat products were also uncovered.-Ensure all meat products are stored in bins/plastic and are not in direct contact with shelving, cooler or other boxes.- Keep all the food/meat products covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were mass amounts of raw meat products out at room temperature (ribs, ground meat, blood products, pork shoulder, etc.). Ensure only what is being cut is taken out. Anything finished needs to be in the cooler. Smaller amounts can be taken out to cut but large quantities must stay in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the two compartment sink did not have soap and was crusted over. Ensure this is maintained and filled with soap at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink by the two-compartment sink was blocked during inspection. Keep the hand washing sink clear for hand washing.
    • 15. Is the facility free of a pest infestation?
      • Heavy mouse infestation throughout walk in cooler, behind freezers/stand up cooler on store floor, in old equipment storage on store floor. Only one mouse trap was observed onsite. Ensure these areas are cleaned and sanitized. Contract a pest control company to set up traps and provide advice on control measures/monitoring. Provide report to inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small wooden stool placed below the meat grinder was in disrepair and absorbent to moisture. -Replace or repair the stool so that the surface is smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is a bulk storage of equipment on the shop floor. Ensure this is removed as it encourages pest harborage.2. Build up of debris on the floors around table legs, bottom of equipment, and hard to reach areas of the floor.
  11. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The meat containers and carcasses were not covered, and carcasses were touching the cooler walls.- Keep all the food/meat products covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink by the two-compartment sink was blocked during inspection. Keep the hand washing sink clear for hand washing.
    • 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 facility has raw wood pallets to keep the food above the floor.Paint/seal the raw wood pallets so that they are smooth, impervious, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small wooden stool placed below the meat grinder was in disrepair and absorbent to moisture. -Replace or repair the stool so that the surface is smooth, impervious to moisture and easily cleanable.
  12. Initial Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

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