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Johnny's Eatery

4904 50 Street Athabasca AB T9S 1E3 · Food - General

Official record from Alberta →

Inspection summary

Johnny's Eatery has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on June 30, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 4 times across 3 separate inspections, most recently on June 25, 2026. 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 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 11, 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 13 times across 7 separate inspections, most recently on June 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on June 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen line was observed to not have sanitizer on the line. The operator made a sanitizer bucket.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The microwave located on the kitchen line was observed to have food debris build up. All equipment used in food prep is required to be maintained in clean and sanitary condition to prevent bacterial growth. Ensure that the microwave is cleaned with soap and water and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The caulking on the back sink attached to the dishwashing machine was observed to be in poor condition and covered with a black‑like substance. All food contact equipment is required to be maintained in a clean and sanitary condition to ensure safe food handling. Ensure that the caulking is repaired or replaced.June 25, 2026 - repair work to be done Sunday June 28, 20262. Dust and debris were observed on the ceiling of the kitchen area. All equipment and surfaces used in food prep areas are required to be maintained in clean and sanitary condition. Ensure that the dust and debris is cleaned.June 25, 2026 - repair work to be done Sunday June 28, 2026
  3. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken, short rib, and other meats were observed thawing on the counter in water. All foods are required to be thawed under cold running water, in the fridge, in the microwave, or cooked from frozen to prevent bacterial growth. The operator moved the meat to the fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was observed to have expired test strips. Test strips are required to ensure that chemical concentrations for surfaces are at adequate levels for effective sanitization. Ensure that the test strips are replaced.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • In the basement area around the pop station, a liquid substance was observed to be spilled on the floor. All areas are required to be maintained in a sanitary manner and to prevent pest attraction. Ensure that the spill is cleaned up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. In the back dishwashing area there was observed to be clear tape holding the tile in. All surfaces in a food facility are required to be smooth, durable, non-absorbent and easily cleanable. Ensure that the tape is removed and the tile repair or replaced.2. In the prep area of the kitchen, a missing tile was observed. All kitchen facilities are required to be in good repair to ensure safe and sanitary food handling. Please repair or replace the tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The microwave located on the kitchen line was observed to have food debris build up. All equipment used in food prep is required to be maintained in clean and sanitary condition to prevent bacterial growth. Ensure that the microwave is cleaned with soap and water and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed not to have written cleaning procedures. Written cleaning procedures are required to ensure that the facility is maintained in a clean and sanitary manner. Ensure that written cleaning procedures are available during re-inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The caulking on the back sink attached to the dishwashing machine was observed to be in poor condition and covered with a black‑like substance. All food contact equipment is required to be maintained in a clean and sanitary condition to ensure safe food handling. Ensure that the caulking is repaired or replaced.2. Dust and debris were observed on the ceiling of the kitchen area. All equipment and surfaces used in food prep areas are required to be maintained in clean and sanitary condition. Ensure that the dust and debris is cleaned.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The kitchen line was not observed to have any sanitizer for wiping surfaces. All food contact surfaces are required to be adequately cleaned and sanitized to prevent cross contamination. The operator made a sanitizer bucket and wiped the kitchen line. 2. The bar area was observed to have inadequate chemical concentration in their sanitizer bottle. The operator remade the solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the stand-up cooler located in the prep area raw chicken was observed to be stored over covered prepped vegetables. All raw meats are required to be stored under ready to eat foods to prevent cross contamination. The operator re-arranged the cooler, and meats were placed on the bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple bags of dry noodles and powders on the shelves were observed to be left open and uncovered. All foods are required to be stored in a way to protect from contamination. Ensure that all dry goods are properly wrapped and covered.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chemical sanitizer bottle at the bar was observed to be unlabeled. All chemical bottles are required to be labeled to ensure correct use and to prevent chemical contamination or injury. The operator labelled the bottle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was observed to have expired test strips. Test strips are required to ensure that chemical concentrations for surfaces are at adequate levels for effective sanitization. Ensure that the test strips are replaced.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • In the basement area around the pop station, a liquid substance was observed to be spilled on the floor. All areas are required to be maintained in a sanitary manner and to prevent pest attraction. Ensure that the spill is cleaned up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. In the back dishwashing area there was observed to be clear tape holding the tile in. All surfaces in a food facility are required to be smooth, durable, non-absorbent and easily cleanable. Ensure that the tape is removed and the tile repair or replaced.2. In the prep area of the kitchen, a missing tile was observed. All kitchen facilities are required to be in good repair to ensure safe and sanitary food handling. Please repair or replace the tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were observed to be submerged in the flour bin. All food contact utensils are required to be stored in a way that protects from contamination. The operator removed the scoop.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stand-up mixer was observed to have food debris build up. All equipment used in food prep is required to be maintained in clean and sanitary condition to prevent bacterial growth. Ensure that the stand-up mixer is cleaned with soap and water and sanitized. 2. The microwave located on the kitchen line was observed to have food debris build up. All equipment used in food prep is required to be maintained in clean and sanitary condition to prevent bacterial growth. Ensure that the microwave is cleaned with soap and water and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The caulking on the back sink attached to the dishwashing machine was observed to be in poor condition and covered with a black‑like substance. All food contact equipment is required to be maintained in a clean and sanitary condition to ensure safe food handling. Ensure that the caulking is repaired or replaced.2. The handles and under lip of all line coolers were observed to have food debris build up. All equipment and surfaces used in food prep is required to be maintained in clean and sanitary condition to prevent bacterial growth. Ensure that the line hands and under lip of the coolers are cleaned and sanitized. 3. The hand sink on the kitchen line was observed to have debris and dirt on the paper towel holder and the soap dispenser. All equipment and surfaces used in food prep is required to be maintained in clean and sanitary condition to prevent bacterial growth. Ensure that the hand sink area is cleaned and sanitized.4. A black substance was observed on the fans in the walk-in cooler. All equipment and surfaces used in food prep is required to be maintained in clean and sanitary condition to prevent bacterial growth. Ensure that the substance is cleaned and the areas sanitized. 5. Dust and debris were observed on the ceiling of the kitchen area. All equipment and surfaces used in food prep areas are required to be maintained in clean and sanitary condition. Ensure that the dust and debris is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed not to have written cleaning procedures. Written cleaning procedures are required to ensure that the facility is maintained in a clean and sanitary manner. Ensure that written cleaning procedures are available during re-inspection.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried crumbs observed in walk-in freezer. 2. Spilled syrup observed in basement beneath drink/pop dispensers.Please ensure the areas are regularly cleaned and sanitized.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked light cover situated in dishwashing area. Please ensure cracked light covers are replaced or repaired.
  10. 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?
      • Cracked light cover situated in dishwashing area. Please ensure cracked light covers are replaced or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food grime build-up by the handwashing sink in front service prep area.2. Build-up of grime in walk-in cooler - Satisfactory. 3. Spilled syrup in basement storage area - Satisfactory.Please ensure the following areas are cleaned.
  11. Monitoring 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?
      • Cracked light cover situated in dishwashing area. Please ensure cracked light covers are replaced or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food grime build-up by the handwashing sink in front service prep area.2. Build-up of grime in walk-in cooler. 3. Spilled syrup in basement storage area.Please ensure the following areas are cleaned.

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