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Jjamppong

100 - 5802 MacLeod Trail SW Calgary AB T2H 0J8 · Food - General

Official record from Alberta →

Inspection summary

Jjamppong has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on December 3, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 once on December 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 3, 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?

  • 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 4 times across 2 separate inspections, most recently on December 3, 2025. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 3, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the hot-holding containing cooked rice was measured at 35C. Instructed staff not to use that hot holding unless it can be maintained at 60C or above. Instructed staff to discard the rice. corrected.Staff did not have a thermometer to monitor temperatures. Please purchase a thermometer.
    • 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?
      • Gap noted at the back delivery door, that could be an entry point for pest. Please repair.No pest control records were maintained. Please maintain the pest control records. (AHS pest control checklist will be sent along with the report).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One of the electrical switch panel was half-broken (exposing the internal parts). Please replace/repair the cover panel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were sticked on the steel shelves (located near to the preparation counter, sticked with a duct-tape. Staff was instructed to remove the tape and the cardboard. Ensure that the shelving is smooth, durable, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning was not satisfactory. Deep cleaning is required throughout the kitchen-container lids on the bottom shelves located on the right side of the kitchen entrance.- Walk-in cooler's floor, shelves, fan, door-standup cooler fan-under the dishwashing area-Behind the cooking line (oil spill notes, accumulation of grease/fat-ventilation hood-Counter's bottom shelves-Knife holderPlease clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding"1. Food containers were dirty with accumulation of dried/caked ingredients.--clean/sanitize all food storage containers as they get dirty.2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises)3. OCT 30/24: Additionally, dishwashing area requires a thorough cleaning, including handles, tops and outside of machine, and nearby walls, floors, and other surfaces.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food containers were dirty with accumulation of dried/caked ingredients.--clean/sanitize all food storage containers as they get dirty.2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises)3. OCT 30/24: Additionally, dishwashing area requires a thorough cleaning, including handles, tops and outside of machine, and nearby walls, floors, and other surfaces.

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