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Jonny Waffles

802 Lakeshore Drive Cold Lake AB T9M 2E5 · Food - General

Official record from Alberta →

Inspection summary

Jonny Waffles has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on January 15, 2026, found no infractions.

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

The number of infractions per inspection has stayed roughly the same over time.

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 May 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 25, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 25, 2025. 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 September 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times on November 25, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two bottles of pickled green beans were found stored on site. Home-canned or improperly processed foods may pose a risk of botulism and are not permitted in commercial food establishments. The operator discarded the products during inspection. Please ensure only commercially processed, approved foods are used in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of flour was stored directly on the floor. Food stored on the floor may become contaminated through water, pests, or debris and cannot be effectively cleaned. Please store all food at least 15 cm off the floor on shelving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was available for the drawer fridge located under cooking equipment. Without a thermometer, temperature deviations may not be detected, increasing risk of storing high-risk foods at unsafe temperatures. Please provide a visible thermometer and monitor temperatures daily.2. Bar fridge thermometer was broken at the time of inspection. Without a functioning thermometer, improper temperatures may go unnoticed, increasing the risk of storing foods above 4 °C. Please replace the thermometer and ensure temperatures are monitored daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Non-food items, including foil rolls, tools, papers, and baskets, were stored on food-contact and food preparation surfaces such as the top of the freezer unit in the ice cream area. Storing non-food items on food-contact surfaces prevents proper cleaning and may contaminate food and equipment. Please remove all non-food and unnecessary items from food-contact surfaces and keep these areas clear, clean, and dedicated to food preparation only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were stored on the counter beside the sink rather than in a clean, protected manner, and do not appear to be in regular use during the winter season. Utensils left out on counters between uses can become contaminated and may allow bacterial growth if not cleaned and stored properly. Please wash, rinse, and sanitize ice cream scoops after use and store them in a clean, protected container or a properly maintained dipper well; if scoops are not in seasonal use, please remove them from the service area and store them clean and dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fly strip was observed hanging above a food contact surface. Pest control devices placed above prep areas may contaminate food or food contact equipment. Please relocate fly traps to an area away from food preparation, storage, and clean equipment.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not sanitizing dishes/utensils adequately; sanitizer concentration was found at 50 ppm sodium hypochlorite (bleach).Please repair/adjust sanitizer concentration to 100 ppm sodium hypochlorite. Use litmus test paper strips to verify concentration.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not sanitizing dishes/utensils adequately; sanitizer concentration was found at 50 ppm sodium hypochlorite (bleach).Please repair/adjust sanitizer concentration to 100 ppm sodium hypochlorite. Use litmus test paper strips to verify concentration.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Mechanical dishwasher is not sanitizing dishes/utensils adequately; sanitizer concentration was found at 75 ppm sodium hypochlorite (bleach). Please repair/adjust sanitizer concentration to 100 ppm sodium hypochlorite. Use litmus test paper strips to verify concentration. 2. Wiping cloths were not stored properly when not in use. Please ensure that wiping cloths are stored in sanitizer solution when they are not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed no label on chemical spray bottles. Please ensure that chemical spray bottles are clearly labelled to identify their content.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No litmus paper test strips available for testing sanitizer solution concentration. Please ensure that the litmus paper test strips for testing the sanitizer solution concentration are made available at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The fan in the stainless steel True fridge and the fans in the walk-in cooler have visible debris build-up. Please clean both fans. 2. Women's public washroom was dirty at time of inspection. Please ensure that the washrooms are clean as often as required to maintain in a clean manner at all times. 3. Handicap washroom is not in good working order. Please repair so that all customers have access to a washroom.4. Frezer at the serving counter had visible ice build-up at the time of inspection. Please clean the freezer.

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