Jimmy's Place Pizza & Donair
11718 82 Street NW Edmonton AB T5B 2W1 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The initial measured concentration of the chlorine sanitizer concentration in the spray bottle was excessive (>200ppm). Requested operator prepare a fresh solution with correct dilution of water and chlorine. Retested concentration was acceptable (100ppm).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three pre-opened sauce containers (teriyaki, honey garlic, and plum sauce) were observed sitting at room temperature with manufacturer's label instructions to refrigerate product after opening. Informed operator who placed products into the cooler. Please ensure manufacturer's instructions are read and followed.
- 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?
- The valid food handling permit was posted inside the kitchen and not visible to the public. Operator relocated and reposted the permit in a location visible to the public.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dec 5, 2025 update:The machine was ran 4 times and the maximum temperature reached ranged from 59 to 66.6C.Until the machine is capable of reaching 71C at glass level they must undergo a further sanitizing step in a clean sink compartment. This would be soaking for at least 2mins in 2ml of bleach per litre of water (100ppm of chlorine). Then air dried.This is only a temporary measure. If the machine is not sanitizing glasses correctly then you may be asked to switch to disposable cups.Oct 27, 2025 update:-The dishwasher was ran 4 times and reached a maximum temperature of 65.CHigh temp dishwasher reached a maximum of 65.6C.Ensure that it reaches at least 71C at dishlevel.
- 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?
- Oct 27/2025 update: Operator was not onsite and could not verify if written pest control plans were completed.No written pest control plans.Ensure that you keep monthy pest control plans or hire a pest control company
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Oct 27, 2025 update:-The dishwasher was ran 4 times and reached a maximum temperature of 65.CHigh temp dishwasher reached a maximum of 65.6C.Ensure that it reaches at least 71C at dishlevel.
- 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?
- Oct 27/2025 update: Operator was not onsite and could not verify if written pest control plans were completed.No written pest control plans.Ensure that you keep monthy pest control plans or hire a pest control company
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Oct 27, 2025 update:-The dishwasher was ran 4 times and reached a maximum temperature of 65.CHigh temp dishwasher reached a maximum of 65.6C.Ensure that it reaches at least 71C at dishlevel.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Oct 27, 2025 update-no chlorine test strips were availableNo chlorine test strips.Ensure chlorine test strips are purchased.
- 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?
- Oct 27/2025 update: Operator was not onsite and could not verify if written pest control plans were completed.No written pest control plans.Ensure that you keep monthy pest control plans or hire a pest control company
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher reached a maximum of 65.6C.Ensure that it reaches at least 71C at dishlevel.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips.Ensure chlorine test strips are purchased.
- 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?
- No written pest control plans.Ensure that you keep monthy pest control plans or hire a pest control company
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?