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Jimmy's A & A Foods & Deli

1401 20 Avenue NW Calgary AB T2M 1G6 · Food - General

Official record from Alberta →

Inspection summary

Jimmy's A & A Foods & Deli has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 6, 2024. The most recent inspection, on July 13, 2026, recorded 3 infractions.

1 of 7 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, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 4 separate inspections, most recently on December 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on July 13, 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?

  • 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 September 9, 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 7 times across 5 separate inspections, most recently on July 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 3 separate inspections, most recently on December 17, 2025. 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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 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?
      • Pest control monitoring conducted in-house by staff. Records documenting pest control monitoring activities were not available for review.- Maintain documented pest control monitoring records to demonstrate ongoing pest management activities. Records must be available for review during inspections.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed at the facility.Display the valid food handling permit in a location within the facility where it is visible to the public
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors throughout the facility were dirty. Food debris and grease accumulation were observed beneath shelving units, in the walk-in cooler and freezer, and between equipment.Thoroughly clean floors throughout the facility and all the aforementioned areas. Ensure to get into all hard-to-reach areas.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packages of meat was stored on the floor in the walk-in freezer.- Store all food items 6 inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strip were expired since Aug 1, 2025Quat test strip expired since Jan 2025- Replace test strips and monitor the concentration of sanitizer daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the walk-in it was observed that cardboard is being used as shelf liners.- Remove cardboard liners. Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Was observed a bowl was being used as a scoop in the spice bulk. - During inspection, the bowl was removed. Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packages of meat was stored on the floor in the walk-in freezer.- Store all food items 6 inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strip were expired since Aug 1, 2025Quat test strip expired since Jan 2025- Replace test strips and monitor the concentration of sanitizer daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the walk-in it was observed that cardboard is being used as shelf liners.- Remove cardboard liners. Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of samosas stored in the hot holding unit were measured at 49 degrees Celsius.- Ensure high-risk foods under hot holding are stored at a temperature of 60 degrees Celsius or greater. - Place a thermometer in the unit to facilitate temperature monitoring. 2) The internal temperature of perishable foods stored in the salad cooler were measured at 7 degrees Celsius. - All perishable foods in under refrigeration must be stored at a temperature of 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dish level temperature during the sanitation cycle of the high-temperature dishwasher was measured at 64 degrees Celsius or less. - Service the machine. Dishwasher temperature at dish level during sanitation cycle must be 71 degrees Celsius at a minimum. - Advised staff to follow the 2-compartment dishwashing method in the interim.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ****Outstanding Violations*** Must be competed by Jan. 30th, 2024.1) Acoustic ceiling tiles were used in above the dishwashing area. - Replace with ceiling tiles that are smooth and washable.2) Wall-floor joints in the front kitchen were not sealed.Seal floor-wall joints.3) Flooring in the front kitchen was in a state of disrepair. They were cracked or chipped. Tiles by the hot holding unit had broken into pieces.4) Floor at the kitchen hand sink was not finished.Repair or replace the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Janitorial/mop sink has yet to be installed. A mop sink is required to dump liquid waste. Operator had the mop sink basin in the facility and agreed to have it installed by 2 compartment sink in the back with a barrier on one side within 3 weeks. Ensure this is installed by January 30th, 2024.
  7. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • March 11, 2022 - Quat sanitizer measured 600 ppm.March 21, 2022 - Unable to verify the quat sanitizer concentration as staff members were unable to operate the dispenser.Use quat sanitizer at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Janitorial equipment was stored in front of the food preparation sink.Store janitorial equipment away from food handling or food storage areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and chlorine sanitizer test strips were not available.Provide test strips and monitor the concentration of sanitizer daily.
    • 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 donair spits was removed. The only hand sink in the front kitchen was not conveniently accessible to all food handlers. Install hand sinks in locations that are conveniently accessible to all food handlers.
    • 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) Acoustic ceiling tiles were used in the front kitchen. A couple ceiling tiles had water damage.Remove the source of moisture and replace with ceiling tiles that are smooth and washable.2) Wall-floor joints in the front kitchen were not sealed.Seal floor-wall joints.3) Flooring in the front kitchen was in a state of disrepair. They were cracked or chipped. Tiles by the hot holding unit had broken into pieces.4) Floor at the kitchen hand sink was not finished.Repair or replace the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no service records for the grease interceptors.Document all cleaning, maintenance and inspections as per municipal bylaw. A template was provided.
    • 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) One of the light fixtures in the baklava display cooler did not have a protective cover.2) One of the light fixtures in the deli display cooler did not have a protective cover.Install light protective covers or use light fixtures that are shatter proof or shatter resistant and provide proof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The emergency sensor of the tumbler machine was covered with duct tape.Remove the duct tape and repair or replace any damaged components.2) The middle door of the sandwich cooler was taped shut.Repair or replace the door.

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