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Jikoni 254 Catering & Events

718 13 Street N Lethbridge AB T1H 2T1 · Food - General

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 exhaust hood was professionally cleaned in November 2024 and due in May 2025 and is therefore overdue. Operator contacted technician for cleaning.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both bleach sprays were extremely strong, rebleaching the test strip. To mix a food safe sanitizer mix 1/2 teaspoon bleach per litre of water. Sprays were diluted during the inspection. Ensure you have bleach test strips available for verifying concentration.Sink & surface dispenser measured appropriately, however, employee stated it is not used.
    • 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?
      • A few mouse droppings were observed along the wall/in the corner on the floor near the grill. Mouse traps are set in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The cook was unable to answer many questions on proper food safety practices and needs food safety training. The inspector will provide a list of approved courses to the owner.
    • 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 exhaust hood was professionally cleaned in November 2024 and due in May 2025 and is therefore overdue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fryer basket/skimmer is damaged (broken mesh wires, fraying) and must be discarded. Remove worn cutting boards that are no longer used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease and food debris accumulating under the grill area that requires thorough cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink & Surface sanitizer dispenser measured 0 ppm. A 100 ppm bleach spray is available.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink & Surface sanitizer dispenser measured 0 ppm. A 100 ppm bleach spray is available.
    • 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 fire suppression system requires professional servicing. Please send photo of updated tag once complete.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray measured >200 ppm chlorine and was diluted during the inspection. Test strips were available.The sink and surface sanitizer dispenser was not measuring an appropriate concentration, and if used must be resolved.
    • 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 fire suppression system requires professional servicing. Please send photo of updated tag once complete.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

  11. Demand Inspection

    0 infractions