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Jolly Good Chinese & Thai

5 - 3315 26 Avenue SW Calgary AB T3E 0N2 · Food - General

Official record from Alberta →

Inspection summary

Jolly Good Chinese & Thai has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on January 21, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 separate inspections, most recently on September 27, 2024. 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 3 times across 3 separate inspections, most recently on September 27, 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 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 2 times across 2 separate inspections, most recently on September 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 13 times across 3 separate inspections, most recently on September 27, 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?

  • 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 6 times across 2 separate inspections, most recently on September 24, 2024. 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired.Purchase new sanitizer test strips.
    • 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 were many flies observed in the kitchen: flies were landing on food contact surfaces.Contact your pest control professional to eliminate the flies in the food establishment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap at the dishwashing sink and wall joint.Seal the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint was peeling on the kitchen ceiling.Resurface or replace the kitchen ceiling tiles. Ensure the finish is smooth and durable and will not fray, peel or chip. Ensure the surface is non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces in the washroom including the toilet were filthy.Clean the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was a buildup of food debris, grease deposits and other residues on the cookline floor and cart, the ventilation canopy surfaces, filters and walls, on the exterior sides and top of the main kitchen food preparation cooler, on the kitchen floor and under the counter, inside and on the top lid of the cook line food preparation cooler, the interior of the microwave, the walk-in cooler floor and ceiling, and underneath the 2-compartment sink.- The storage room, washroom, utility room and water meter room surfaces were dirty and disorganized.- There was an accumulation of grease on the kitchen ceiling tiles and light fixture covers resulting in inadequate light intensity in the food establishment.Thoroughly clean and sanitize the indicated areas.Thoroughly clean the ceiling light covers and ensure all areas of the kitchen are well lit.
  4. Monitoring Inspection

    14 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an opened can of leftover chili paste with soya beans stored in the food preparation cooler.The opened can of leftover chili paste with soya beans was discarded.Store food in another clean food grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings were stored on the kitchen food preparation cooler and counter, such as, cell phone, jackets, toothbrush and cream. Store items not associated with food handling in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was stacked on top of the food inserts in the food preparation cooler; the internal temperature was 18.9°C.The food was discarded.Food under refrigeration must be maintained at 4°C or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired.Purchase new sanitizer test strips.
    • 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 were many flies observed in the kitchen: flies were landing on food contact surfaces.Contact your pest control professional to eliminate the flies in the food establishment.2) No pest control record available.Keep monthly pest control record on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap at the dishwashing sink and wall joint.Seal the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint was peeling on the kitchen ceiling.Resurface or replace the kitchen ceiling tiles. Ensure the finish is smooth and durable and will not fray, peel or chip. Ensure the surface is non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Utensils and containers in storage and food equipment such as the chest freezer, food scale and microwave were dirty with debris.Clean and sanitize utensils, containers and food equipment.2) Water was dripping from the condenser of the walk-in cooler into a catch container.Repair the condenser to stop the leak. Do not store any food under the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There were deep grooves in the food preparation cooler cutting boards that was not cleanable.Resurface or replace the cutting boards.2) A rusted tray was used in the food preparation cooler to store food.Replace the stray.3) Water was pooling on the floor in the water meter room where the mop bucket was stored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The tops of bulk food lids were dirty with accumulated food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris along the walls throughout the food establishment including but not limited to the walk-in cooler and behind the chest freezer.Conduct a thorough cleaning including hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces in the washroom including the toilet were filthy.Clean the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of food debris, grease deposits and other residues on the cookline floor and cart, the ventilation canopy surfaces, filters and walls, on the exterior sides and top of the main kitchen food preparation cooler, on the kitchen floor and under the counter, inside and on the top lid of the cook line food preparation cooler, the interior of the microwave, the walk-in cooler floor and ceiling, and underneath the 2-compartment sink.2) There was heavy dust buildup on the kitchen ceiling and front ceiling.3) Dirty dishes and utensils from the previous day were observed on the food preparation counter.4) There was accumulated food debris on the walk-in cooler door handle and the walk-in cooler exterior baseboards. 5) There were grease deposits and dirt buildup on the top of the chest freezers.6) The storage room, washroom, utility room and water meter room surfaces were dirty and disorganized.7) There was an accumulation of grease on the kitchen ceiling tiles and light fixture covers resulting in inadequate light intensity in the food establishment.Thoroughly clean and sanitize the indicated areas.Thoroughly clean the ceiling light covers and ensure all areas of the kitchen are well lit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning schedule was not detailed and properly implemented.Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment and it must be signed off by the person in care and control. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
  5. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food preparation surfaces.Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was stored on food in the bulk bin.Provide a utensil for handling food. Store utensils in a manner that prevents handles from coming into contact with food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as a backpack and a set of keys were stored on a food preparation table.Personal items were placed in a separate area for storage during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Imitation crab was thawing without temperature control. The internal temperature measured 8.4C.Imitation crab was placed in a cooler during the inspection. Thaw food in one of the following ways: 1) in a cooler at 4C or less, 2) under cold running water, 3) in a microwave or 4) as part of cooking.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired.Purchase new sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by containers.Containers were removed from the hand sink during the inspection. Hand sinks must be accessible at all times.
    • 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?
      • Mouse droppings were found in the dry storage area.Safely remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points. Re-set pest monitoring devices and continue to monitor for signs of pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap at the dishwashing sink and wall joint.Seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of grease on the kitchen ventilation system.Clean the ventilation system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Utensils and containers in storage and food equipment such as the chest freezer, food scale and microwave were dirty with debris.Clean and sanitize utensils, containers and food equipment.2) Water was dripping from the condenser of the walk-in cooler into a catch container.Repair the condenser to stop the leak. Do not store any food under the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Condiment was stored in a dirty, damaged single use container.Condiment and the container were discarded. Do not re-use single service food supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris along the walls throughout the food establishment including but not limited to the walk-in cooler and behind the chest freezer.Conduct a thorough cleaning including hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces in the washroom including the toilet were filthy.Clean the washroom.

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