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Juggies Tap House & Grill

9 - 181 Carry Drive SE Medicine Hat AB T1B 3T2 · Food - General

Official record from Alberta →

Inspection summary

Juggies Tap House & Grill has been inspected 18 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on October 13, 2026, found no infractions.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 June 23, 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 3 times across 3 separate inspections, most recently on September 16, 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 March 31, 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?

  • 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 10 times across 9 separate inspections, most recently on August 25, 2026. 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 once on August 25, 2026. 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.

18 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measures 9°C. Staff are currently keeping items in ice baths and regularly changing the ice throughout the day. Foods on the ice bath were measured at appropriate temperatures.Foods being thawed in the sink were not completely submerged under cold running water as water from the middle compartment sink continually leaks into adjacent sinks. Staff agreed to remove some items so foods could be completely submerged. Ensure sinks are in good repair if they are being used to thaw foods.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measures 10°C. Staff agreed to move high-risk foods to another cooler and/or prepare ice baths for the items remaining in the cooler.
    • 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 is an accumulation of grease/debris on the vent filters in the hood canopy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a buildup of mildew in the ice machine.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 is a gap on the bottom-left corner of the back door by the men's washroom.A few mouse droppings were found in the cupboard underneath the server handwashing sink. Staff were given instructions for proper cleaning/removal. No other signs of pests were observed throughout the facility.The facility is receiving regular pest control to help resolve the issue.
  6. Monitoring Inspection

    2 infractions

    • 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 is a gap on the bottom-left corner of the back door by the men's washroom.A few mouse droppings were found in the cupboard underneath the server handwashing sink. Staff were given instructions for proper cleaning/removal. No other signs of pests were observed throughout the facility.The facility is receiving regular pest control to help resolve the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the kitchen require a deep cleaning undeneath equipment and hard-to-reach areas to remove buildup of dirt/debris.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were found on the food prep counter. The operator was advised to place used cloths in a sanitizer bucket, and he complied.Cleaning cloths must always be stored in a sanitizer solution between uses to prevent cross-contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution used in the bar area bleached the test strip, indicating a concentration higher than the recommended 100–200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Debris buildup was noted in the corners of the kitchen floor, indicating the need for a thorough deep cleaning.
  11. Risk Management Inspection

    1 infraction

    • 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 are a few burnt out lights and one light cover in the kitchen area. One light cover has recently been replaced.
  12. Monitoring Inspection

    1 infraction

    • 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 are a few burnt out lights and two missing light covers in the kitchen area.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust in an area of the kitchen on the ceiling and walls above the portable fan.
  15. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, and some adjacent walls close to the floor, require cleaning in the kitchen area and storage area, especially underneath equipment/shelving.
  16. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths in the kitchen were not placed in a sanitizer solution between use. The sanitizer bucket at the bar measured 0 ppm Quats. Staff replaced the solution at the bar and prepared a sanitizer bucket with solution in the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the kitchen area are missing covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, and some adjacent walls close to the floor, require cleaning in the kitchen area and storage area, especially underneath equipment/shelving.
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths were being left on food contact surfaces when not in used. The operator prepared a bucket with sanitizer solution and placed the cleaning cloths in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop for the bar well was being left in the ice. The operator was told to keep it in the adjacent speed well inserts.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food prep cooler is not maintaining 4 degrees Celsius or lower. High-risk foods were moved to another cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in kitchen area and sliding door cooler are burnt out and these areas are dimly lit.

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