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Joko Convenience - Food Store

502 Centre Street Sundre AB T0M 1X0 · Food - General

Official record from Alberta →

Inspection summary

Joko Convenience - Food Store has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on June 9, 2025, found no infractions.

3 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 4 separate inspections, most recently on October 24, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 24, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on April 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 8, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on March 4, 2024. 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?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Shell eggs were stored above ready to eat foods in the bakery fridge. Make sure to store shell eggs below ready to eat foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Single use paper towel was not held in a dispenser. Ensure paper towel rolls are held in a dispenser of some kind to prevent them becoming contaminated.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer made up or available. Ensure a surface sanitizer is available at all times.Bleach test strips were available.
    • 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?
      • 1. There was no pest control program in place. Institute a pest control program for the facility. Ensure records of pest control are kept.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer made up or available. Ensure a surface sanitizer is available at all times.Bleach test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw shell eggs were stored above ready to eat foods in the upright fridge. Always store raw eggs below ready to eat foods / ingredients.
    • 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?
      • 1. There was no pest control program in place. Institute a pest control program for the facility. Ensure records of pest control are kept.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer available for use onsite at the time of Inspection.Ensure that Sanitizer is stocked and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was no Food Handling Permit on display at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer available for use onsite at the time of Inspection.Ensure that Sanitizer is stocked and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat was being stored above other Foods inside the Walk-In Cooler at the time of Inspection.Ensure that Meat is being stored below other Foods at all times in order to prevent potential cross contamination of said Foods.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was no Food Handling Permit on display at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the Shelves being used to store Food inside the Walk-In Cooler were lined with Newspaper at the time of Inspection.Ensure that Shelves that are being used to store Food are only being lined with a material that is non-absorbent and easy to clean in order to facilitate proper cleaning/sanitizing of said Shelves. The Newspaper should be either removed, or replaced with a plastic, metal, or similar non-absorbent liner.

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