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Jjawang

1150 - 40 Christie Park View SW Calgary AB T3H 2Y7 · Food - General

Official record from Alberta →

Inspection summary

Jjawang has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on October 14, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on September 25, 2025. 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 October 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 14, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 5 separate inspections, most recently on October 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer was measured above 500 ppm. Mix QUAT sanitizer to 200 ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips available to test food surface sanitizer
    • 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?
      • Monthly pest control records were not available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris under shelving unitsPlease clean
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation on the kitchen ceiling.2. Accumulation of food debris under shelving units3. Grime noted on the wall above dishwashing sinksPlease clean
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw poultry and other raw meats stored above cut produce in the stand up cooler. Organize cooler so that raw meats are stored separate or below ready-to-eat foods
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ceramic bowl used as a scoop for bulk ingredients
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were being warmed up in the hot holding unit. Food measured at 34C.Foods are to be reheated in a safe and quick manner (stove) to 74C and then hot held at 60C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop and other serving utensils stored in still water at room temperature. Store serving utensils in an ice bath to reduce bacterial growth
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation on the kitchen ceiling.2. Accumulation of food debris under shelving units3. Grime noted on the wall above dishwashing sinksPlease clean
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured 10 ppm.Fresh sanitizer bucket was prepared and measured 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)Food was stored on a garbage container.Do not store food on garbage container to prevent cross contamination.2)Hose was used to collect water from the washroom hand sink tap to the cook line in the kitchen.Hose was removed.Collect water directly from the kitchen tap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chickens were submerged in stagnant water in the sink to thaw at 2°C.The cold water tap was turned on to allow for a continuous cold running water to thaw the chickens.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grime were significantly accumulated on the kitchen ceiling.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened canned oyster flavoured sauce was stored in cooler 1.Opened canned food was promptly discarded.Store leftovers open canned food into a clean food grade container.2. Used rice scoops were submerged in water at 24°C during storage.Rice scoops were promptly washed and stored in ice.Rice scoops should be stored in:i. ice water between uses at 4°C or less;ii. hot water at 60°C or above;iii. sanitizer solution 100ppm Chlorine or 200ppm QUATs;iv. washed immediately after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food items such as zucchini 19°C, green onions 18°C, white onions 22°C, garlic 19°C, carrot 21°C, raw whisked egg 19.5°C and rice 18.7°C were kept on the counter.Foods were discarded.Ensure food is not stored in danger zone (5°C to 59°C).2. Pork was submerged in water to thaw at 3°C.Pork was promptly kept in the cooler to continue thawing.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the back kitchen adjacent to the standing fridge was not equipped with handwashing soap. Operator noted that handwashing soap is shared between the back and front handwashing stations.
    • 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 pest control record was maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards.Replace or resurface cutting board to prevent deep grooves and scratches where bacteria can thrive.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grime were significantly accumulated on the kitchen ceiling.

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