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JR Bar & Grill

4003 106 Street NW Edmonton AB T6J 2S3 · Food - General

Official record from Alberta →

Inspection summary

JR Bar & Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on May 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 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 3 times across 3 separate inspections, most recently on May 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 6, 2026. 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 2 times across 2 separate inspections, most recently on May 6, 2026. 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?

  • 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 July 4, 2024. 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 once on July 11, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was not functional (potentially out of batteries).ACTION REQUIRED: repair or replace the probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical glasswasher: tested at 0 ppm; sanitizer bucket was empty. Sanitizer from kitchen dishwasher was used to confirm that the machine was dispensing chemical properly - tested at 100 ppm chlorine. Staff stated they would divide sanitizer between the two buckets. Instructed staff to ensure that both dishwashers have sanitizer & test at 100ppm chlorine prior to use.
    • 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?
      • The back exterior door was not tightly sealed: light visible along the base.Pest control records not observed at the time of inspection. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfACTION REQUIRED: ensure exterior doorways are tightly sealed. Have pest control records available for review at the re-inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was at 500ppm. The concentration needs to be at 100ppm to be non-rinse on food contact surfaces.Ensure concentration is at 100ppm and verifed with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was between 9 to 13C.Ensure cooler is maintained at 4C or less.
    • 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?
      • A couple of old mouse dropping were found in the dry storage area.Ensure dry storage is fully cleaned so that all dropping have been removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area underneath and behind the grill is unsanitary.Ensure the area behind the grill is cleaned.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer bucket at the back area was measured at 50 ppm chlorine. Action taken:-Staff was instructed to prepare fresh sanitizer solution, which was measured at 100 ppm chlorine.
    • 09. Are chemicals stored and handled in a safe manner?
      • -The sanitizer buckets and the sanitizer spray bottles were not labeled. Action required:-Label all the sanitizer solutions to avoid chemical misuse.
  6. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods in the reach-in cooler and freezer are being stored uncovered.

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