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JJ Food Service

A - 112 3 Avenue SE Calgary AB T2G 0B6 · Food - General

Official record from Alberta →

Inspection summary

JJ Food Service has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on August 26, 2026, recorded 2 infractions.

1 of 6 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 4 separate inspections, most recently on August 26, 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 3 separate inspections, most recently on August 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management 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?
      • Flooring planks by 2 compartment sink and inside the walk-in fridge are lifted and bulging, no longer acting as a smooth and cleanable surface on the ground.-Repair or replace the planks
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walk-in fridge door had significant discoloration on the side where the handle was located.
  2. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large amount of food had been prepared for buffet service during the time of the sewage backup.All food was discarded due to the potential risk of contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in fridge temperature display read 10C, ambient temperature inside fridge was measured around 9.4C.-Operator reported that when he arrived, fridge door was ajar-Maintain food at 4C or below. Operator to move perishable food if temperature does not return to 4C or below
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring planks by 2 compartment sink and inside the walk-in fridge are lifted and bulging, no longer acting as a smooth and cleanable surface on the ground.-Repair or replace the planks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant amount of sewar water backed up from the floor drain, resulting in sewage pooling under the cookline. The two toilets in the guest bathroom had been pulled out and being worked on at the time of inspection.- Identify the source of the sewage backup and take corrective action to ensure the issue has been resolved.- Clean and disinfect all surfaces with bleach and water mixed at 100 mL bleach per 1 litre of water, and rinse food contact surfaces with potable water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walk-in fridge door had significant discoloration on the side where the handle was located.2) Middle set of canopy baffles were very greasy.3) Edges of kitchen had an accumulation of debris.-Clean
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in spray bottle bleached out test strips.-Ensure chlorine sanitizer is made at 100 ppm (1/2 tsp bleach in 1L water)-Operator diluted to correct concentration during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls used as scoops and scoop handles were directly touching the bulk ingredients.-Store bowl scoops out of the bulk ingredient and ensure scoop handles do not touch the bulk ingredient2) Opened cans of sauces observed in prep cooler. -Decant open canned products immediately after opening
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in fridge temperature display read 10C, ambient temperature inside fridge was measured around 9.4C.-Operator reported that when he arrived, fridge door was ajar-Maintain food at 4C or below. Operator to move perishable food if temperature does not return to 4C or below
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring planks by 2 compartment sink and inside the walk-in fridge are lifted and bulging, no longer acting as a smooth and cleanable surface on the ground.-Repair or replace the planks
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walk-in fridge door had significant discoloration on the side where the handle was located.2) Middle set of canopy baffles were very greasy.3) Edges of kitchen had an accumulation of debris.-Clean
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat and leafy vegetables were stored on the floor. The temperature of the raw meat was 4C. Food should not be stored on the floor as this poses a risk for contamination. Please ensure all food items are placed at least 6 inches above the floor. The operator placed the raw meat and the leafy vegetables on the shelf in the cooler at the time of the inspection.
    • 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 is sewage water backing up in the kitchen area when water is turned on. The drainage system must be good working condition to safely dispose of liquid waste and to prevent contamination of food and areas in which food is prepared in. Seize all food handling and repair the drainage system.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *NO SANITIZING SOLUTION FOR SURFACES PREPARED AND AVAILABLE. CORRECTED.

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