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Jollibee

1050 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Jollibee has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on September 4, 2025, found no infractions.

4 of 5 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, Food temperature control and Pests.

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 once on March 19, 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 March 19, 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 March 19, 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 once on March 19, 2025. 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

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer at the back kitchen area was measured at 100 ppm. The chicken breading station also did not have a sanitizer solution available. The inspector informed the manager that a sanitizer solution must be available at every food handling area and be maintained at a concentration of at least 200 ppm.The QUAT sanitizer solution at the compartment sink was measured at 0 ppm. The manager configured the sanitizer dispenser and was able to dispense a 200 ppm QUAT sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two of the newly cooked fried chicken at the deep-frying station was measured at 56°C and 62°C. The two chicken was put back in the deep fryer to further cook. The inspector informed the manager that a probe thermometer must be used to confirm that the chicken reaches a safe internal temperature of at least 74°C during the cooking process. A thermometer was available at the deep-frying station.
    • 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?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the manager that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor at the deep-frying station was dirty and had an accumulation of food debris and flour residues. The staff was instructed to clean the floor during the inspection. Please ensure to keep all floors of the kitchen in clean and sanitary condition.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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