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Jimmy The Greek

FCU9 - 6604 137 Avenue NW Edmonton AB T5L 2L2 · Food - General

Official record from Alberta →

Inspection summary

Jimmy The Greek has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on June 24, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on June 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on February 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on June 12, 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 3 times across 2 separate inspections, most recently on June 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed pieces of calamari stored uncovered in a container in the chest freezer with frost accumulation on the product. The product was not labelled. Ensure that the freezer is cleaned out regularly and that food products are properly rotated.The calamari pieces were discarded onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips could not be located. Please obtain chlorine test strips to verify chlorine sanitizer concentration. Maintain chlorine sanitizer solutions at 100 ppm during dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the front hand sink was in disrepair and not dispensing soap. Ensure that soap is available at all hand sinks at all times. Liquid soap was purchased during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Thermometer could not be located in the walk-in cooler. Please ensure all coolers are equipped with internal monitoring thermometers.
    • 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 following require attention:- Loose faucet at the dishwashing sinks- Missing ceiling tile near walk-in cooler- Cracked light cover near walk-cooler- Burnt out light in back kitchen near the fryersPlease repair or replace as needed. Ensure the facility is maintained in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following require attention:- Heavy dust and buildup noted in the stand cooler in the back storage room. Please thoroughly clean and sanitize.- White seasoning containers with unclean surfaces near the sinks. Ensure containers are cleaned and maintained in a sanitary condition.- Chest freezer in the back storage room. Food debris noted. Please clean and maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed food splashes and debris on the white door surface in the back kitchen area near the food preparation table. Please clean and maintain in a sanitary condition.
  3. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the front service area was observed with no soap in the dispenser. Ensure handwashing sinks are maintained with soap to help facilitate effective handwashing. The operator provided soap in the dispenser at the indicated handwashing sink during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed in the back corner beneath the front display counter. Ensure areas which are difficult to access are routinely cleaned. The operator cleaned the indicated area during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed in the corners of the walk-in cooler.2. A buildup of food debris is observed beneath the front food service area, namely behind the back legs of the counter. 3. A buildup of grease and/or grime is observed in the cabinet beneath the front handwashing sink. 1-3. Ensure that the indicated areas are cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front cooler - buffet style table was at 8C. Operator turned down the setting to drop the temperature during inspection. Operator was asked to have the unit corrected to 4C or less. Other cold holding units were at 4C or less, including the storage room units. Hot holding units were at greater than 60CNo Donair cone was being cooked at the time on the vertical broiler. It was discussed with operator the cooking steps involved. Operator conducts a secondary cooking step before serving. Cooling of meat includes slicing up the meat on the cone rather than placing it whole into the cooler. Good.

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