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JMT Korean Cuisine

10463 82 Avenue NW Edmonton AB T6E 2A2 · Food - General

Official record from Alberta →

Inspection summary

JMT Korean Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 24, 2024. The most recent inspection, on May 15, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on May 8, 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?

  • 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 3 times on June 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on June 18, 2025. 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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control records were not observed. Ensure pest control records are kept onsite and available upon request.
  3. Monitoring Inspection

    2 infractions

    • 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?
      • Pest control records were not observed. Ensure pest control records are kept onsite and available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fume hood canopy filters require cleaning, especially on the left side (black build up of grease/dirt). High touch areas noted to be needing sanitation.Ceiling tiles noted to be needing sanitation.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility is using lemon-scented bleach for sanitizing food surfaces and equipment. Lemon-scented bleach is not food safe. Please purchase regular unscented household bleach (no fibreguard).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer observed in the front kitchen area with the cookline. A separate sanitizer solution must be made for both the front and back kitchen areas. Corrected onsite.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are stored in a sanitizer bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above avocados in a standing fridge. Ensure raw meat is always stored on bottom shelves and/or below ready to eat foods/produce.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are used to scoop dry foods such as rice and flour. Only use scoops with handles and store upright.
    • 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?
      • Pest control records were not observed. Ensure pest control records are kept onsite and available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fume hood canopy filters require cleaning, especially on the left side (black build up of grease/dirt). Unable to locate sticker that indicates when professional third party cleaning company has cleaned the fume hood company last. Ensure this is done every 6 months and the sticker is posted on the hood.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has made an area outside of the kitchen where tea is made for customers. Discussed that no food or drinks can be prepared in this area as there is no handwashing sink. Facility is required to stop making tea/drinks in this area unless approval is granted from AHS (i.e. submitting a floor plan for the proposed location of installation of a handsink, handsink installed and inspection conducted). Cups/glasses, kettle, tea bags, etc need to be removed from this area; tea can be prepared in the kitchen.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers required for 2 coolers.

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