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JT's Bar & Grill

1107 Knottwood Road East NW Edmonton AB T6K 2N5 · Food - General

Official record from Alberta →

Inspection summary

JT's Bar & Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on March 22, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 7 times across 5 separate inspections, most recently on November 26, 2025. 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 4 times across 4 separate inspections, most recently on October 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on April 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on April 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on April 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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)?
      • glass washer 0ppm Chlorine. Glasswasher is in disrepair. Do not use until repaired or replaced.
  3. 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)?
      • glass washer 0ppm Chlorine. Glasswasher is in disrepair. Do not use until repaired or replaced.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 8-12 C. Please ensure food is maintained below 4C.An insert of gravy was sitting on flat top grill. Items were 45 Celsius. Do not leave high-risk foods in the danger zone between four and 60 Celsius. Note that this method does not maintain an adequate temperature and should not be used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • glass washer 0ppm Chlorine. Glasswasher is in disrepair. Do not use until repaired or replaced.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • soiled wiping cloths are being left on food cutting boards.Cloth bucket 0ppm sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Laundry machine is in direct contact with icemaker. Laundry detergent is in direct contact with food. Do not do laundry where food is present. Laundry machine must be relocated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 8-12 C. Please ensure food is maintained below 4C.An insert of hard boiled eggs was sitting on top of the fill line of deli table. Eggs were 21 Celsius. Discarded. Enter boiled eggs or below four Celsius.An insert of gravy and an insert of you and partially cooked burgers was sitting on flat top grill. Items were 45 Celsius. Do not leave high-risk foods in the danger zone between four and 60 Celsius. Please note that the practice of leaving partially cooked burgers and 45°C liquid can promote bacterial growth and is a high-risk food handling practice. Please educate staff not to do this practice.A bowl of cooked rice was being held at room temperature.. Do not leave cooked rice at room temperature..Open Sauces, including GarlicIlioli, plum sauce, vinaigrette, peri base, , pomegranate juice, etc, labeled, refrigerate after opening, were being held at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • glass washer 0ppm Chlorine. Glasswasher is in disrepair. Do not use until repaired or replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing dishwasher/ glass washer sanitizer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The container holding nacho chips was melted and in disrepair. Please replace. Please ensure plastic is food grade.Ice maker is insanitary. Buildup of mineral noted an upper section. Please clean.Dishwasher has a buildup of grease and mineral. Please descale. Ensure this is conducted routinely and as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • cleaning required under microwave and under deep fryers and cookline.Cleaning required on silver cooler, including fan. Do not store food equipment above cooler.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 12 C. Please ensure food is maintained below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Note: Previously noted items are outstanding. Please address the required repairs by August 1, 2024. Floor in dry storage area is wearing. Please repair within 6 months. Painting required on new overhead storage shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice maker was insanitary.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 12 C. Please ensure food is maintained below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Note: Previously noted items are outstanding. Please address the required repairs by August 1, 2024. Floor in walk in cooler is in disrepair and cannot be cleaned. Replace within 1 month.Floor in dry storage area is wearing. Please repair within 6 months. Painting required on new overhead storage shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice maker was insanitary.

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