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Jimmy's A & A Foods & Deli - Restaurant

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

6 inspections

  1. 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.
  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.