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Jimmy's Place Pizza & Donair

11718 82 Street NW Edmonton AB T5B 2W1 · Food - General

Official record from Alberta →

Inspection summary

Jimmy's Place Pizza & Donair has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 3, 2025. The most recent inspection, on April 28, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 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 7 times across 5 separate inspections, most recently on April 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on December 5, 2025. 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 April 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 28, 2026. For example: 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?

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.

6 inspections

  1. 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.
  2. Demand Inspection

    0 infractions

  3. 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
  4. 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
  5. 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
  6. 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

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