Skip to content
Loading map…

Juk African And Caribbean Food Store

2114 - 4310 104 Avenue NE Calgary AB T3N 1W2 · Food - General

Official record from Alberta →

Inspection summary

Juk African And Caribbean Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 14, 2025. The most recent inspection, on September 9, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

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 11 times across 4 separate inspections, most recently on August 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on August 27, 2025. For example: Is the facility free of a pest infestation?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on September 9, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on September 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Spices with improper labeling were found on a retail shelf.These spices were removed from sale. Ensure all foods are from approved sources and packaged products are properly labeled as per CFIA (Canadian Food Inspection Agency) requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products were stored under overhead waste plumbing lines.These food products were relocated to a different area during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle with an unknown solution was not labeled to indicate its content.The solution was discarded. Label all chemical bottles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were detaching from the wall in the dry storage room and under the sinks. There was a build-up of debris between the walls and baseboards.Remove debris. Secure baseboards to the walls.
  2. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available approved sanitizer observed on site at the time of the inspection.Please obtain an approved sanitizer and its test strips,Please clean counters and equipment with the approve sanitizer under the right concentration and contact time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No approved sanitizer is available on site. Obtain a sanitizer to properly do washing of dishes and all food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Violation Corrected.Previous Violation.Hand sink in the washroom observed to have no hand soap.Hand sink in the food prep area observed to have no hand soap or paper towels.
    • 15. Is the facility free of a pest infestation?
      • Mice droppings observed throughout the facility, in equipment, on shelves, corners of the walls and in boxes.Ensure a professional company in obtained to eliminate the mice.
    • 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?
      • Repeat violation.Small gap on ends of bottom edge of back door. Ensure gap is sealed off to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility does not have the food handling permit displayed. Facility is operating outside of the restrictions of the food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repair and remove the duct tape on equipment such as the freezer handles, the band saw, and the walk-in-freezer door. Remove all unfinished wood pallets in the walk-in-freezer.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Remove all boxes, garbage and other articles not associated with the facility to prevent pest.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Send the office plan approvals if the facility chooses to add more services outside of its current permit restrictions.
  3. Risk Management Inspection

    18 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • On going violation, dried vegetables, fish, meats, flour, grains, beans and other food items observed throughout the facility with improper labeling. Unable to confirm if items came from an approved source.Previous ViolationDried tea leaves in knotted baggies were obtained from an unapproved source (Clarisse Beauty Fashions Inc.). Please remove these items from public sale.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available approved sanitizer observed on site at the time of the inspection.Please obtain an approved sanitizer and its test strips,Food preparation areas observed not in sanitary conditions, food, dirt, and dust debris observed on equipment.Please clean counters and equipment with the approve sanitizer under the right concentration and contact time.Meat bandsaw observed to have old and new meat debris on it. Ensure a deep clean of this item as per manufactures instructions.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves observed on tables, and counters for reuse. Please ensure single use gloves are dispose of each time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food items observed throughout the facility; food observed on the floor. Food items observed in nonfood grade packaging like garbage bags in the walk-in-freezer.Ensure a splash guard is installed in-between the handwashing sink and dishwashing sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Articles not associated with the food processing, preparation or handling observed stored throughout the facility, please remove all items not associated with the facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals and pesticides are stored with food. Ensure chemicals and pesticides are separated and food is protected from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat observed sitting on the counter. Operator states the meat was delivered in the evening the night before and is thawing overnight on the counter in preparation of being repackaged.No repackaging of potentially hazardous foods as permit restrictions prevent repackaging and ensure proper thawing methods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No approved sanitizer is available on site. Obtain a sanitizer to properly do washing of dishes and all food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the washroom observed to have no hand soap.Hand sink in the food prep area observed to have no hand soap or paper towels.
    • 15. Is the facility free of a pest infestation?
      • Mice droppings observed throughout the facility, in equipment, on shelves, corners of the walls and in boxes.Ensure a professional company in obtained to eliminate the mice.
    • 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?
      • Repeat violation.Small gap on ends of bottom edge of back door. Ensure gap is sealed off to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility does not have the food handling permit displayed. Facility is operating outside of the restrictions of the food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please refinish the floors in the dry storage areaInstall a self -closing door on the washroom in the food service area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repair and remove the duct tape on equipment such as the freezer handles, the band saw, and the walk-in-freezer door. Remove all unfinished wood pallets in the walk-in-freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has spilled food, dirt and dust debris throughout the back preparation area and in and on equipment. Large number of empty boxes, bottles, food containers stored throughout the facility and on top of food items.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Remove all boxes, garbage and other articles not associated with the facility to prevent pest.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Send the office plan approvals if the facility chooses to add more services outside of its current permit restrictions.
  4. Risk Management Inspection

    18 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • On going violation, dried vegetables, fish, meats, flour, grains, beans and other food items observed throughout the facility with improper labeling. Unable to confirm if items came from an approved source.Previous ViolationDried tea leaves in knotted baggies were obtained from an unapproved source (Clarisse Beauty Fashions Inc.). Please remove these items from public sale.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available approved sanitizer observed on site at the time of the inspection.Please obtain an approved sanitizer and its test strips,Food preparation areas observed not in sanitary conditions, food, dirt, and dust debris observed on equipment.Please clean counters and equipment with the approve sanitizer under the right concentration and contact time.Meat bandsaw observed to have old and new meat debris on it. Ensure a deep clean of this item as per manufactures instructions.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves observed on tables, and counters for reuse. Please ensure single use gloves are dispose of each time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food items observed throughout the facility; food observed on the floor. Food items observed in nonfood grade packaging like garbage bags in the walk-in-freezer.Ensure a splash guard is installed in-between the handwashing sink and dishwashing sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Articles not associated with the food processing, preparation or handling observed stored throughout the facility, please remove all items not associated with the facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals and pesticides are stored with food. Ensure chemicals and pesticides are separated and food is protected from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat observed sitting on the counter. Operator states the meat was delivered in the evening the night before and is thawing overnight on the counter in preparation of being repackaged.No repackaging of potentially hazardous foods as permit restrictions prevent repackaging and ensure proper thawing methods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No approved sanitizer is available on site. Obtain a sanitizer to properly do washing of dishes and all food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the washroom observed to have no hand soap.Hand sink in the food prep area observed to have no hand soap or paper towels.
    • 15. Is the facility free of a pest infestation?
      • Mice droppings observed throughout the facility, in equipment, on shelves, corners of the walls and in boxes.Ensure a professional company in obtained to eliminate the mice.
    • 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?
      • Repeat violation.Small gap on ends of bottom edge of back door. Ensure gap is sealed off to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility does not have the food handling permit displayed. Facility is operating outside of the restrictions of the food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please refinish the floors in the dry storage areaInstall a self -closing door on the washroom in the food service area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repair and remove the duct tape on equipment such as the freezer handles, the band saw, and the walk-in-freezer door. Remove all unfinished wood pallets in the walk-in-freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has spilled food, dirt and dust debris throughout the back preparation area and in and on equipment. Large number of empty boxes, bottles, food containers stored throughout the facility and on top of food items.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Remove all boxes, garbage and other articles not associated with the facility to prevent pest.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Send the office plan approvals if the facility chooses to add more services outside of its current permit restrictions.
  5. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • On going violation, dried vegetables, fish, meats, flour, grains, beans and other food items observed throughout the facility with improper labeling. Unable to confirm if items came from an approved source.Previous ViolationDried tea leaves in knotted baggies were obtained from an unapproved source (Clarisse Beauty Fashions Inc.). Please remove these items from public sale.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available approved sanitizer observed on site at the time of the inspection.Please obtain an approved sanitizer and its test strips,Food preparation areas observed not in sanitary conditions, food, dirt, and dust debris observed on equipment.Please clean counters and equipment with the approve sanitizer under the right concentration and contact time.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves observed on tables, and counters for reuse. Please ensure single use gloves are dispose of each time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food items observed throughout the facility; food observed on the floor. Food items observed in nonfood grade packaging like garbage bags in the walk-in-freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Articles not associated with the food processing, preparation or handling observed stored throughout the facility, please remove all items not associated with the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the washroom observed to have no hand soap.Hand sink in the food prep area observed to have no hand soap or paper towels.
    • 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?
      • Repeat violation.Small gap on ends of bottom edge of back door. Ensure gap is sealed off to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility does not have the food handling permit displayed. Facility is operating outside of the restrictions of the food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has spilled food, dirt and dust debris throughout the back preparation area and in and on equipment. Large number of empty boxes, bottles, food containers stored throughout the facility and on top of food items.

Nearby inspected facilities

Own this business? Add a badge to your website