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Jungles Bar & Grill - Restaurant

5015 50 Avenue Alberta Beach AB T0E 0A0 · Food - General

9 inspections

  1. Risk Management Inspection

    4 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?
      • April 15 - Re-Inspection Update - Minor evidence of mice activity noted in the kitchen had been cleaned.The sticky traps in the bar have been updated. One of the new traps contained a single deceased adult cockroach at the time of inspection.Facility has responded appropriately by contracting professional services. There was no evidence noted in or near the kitchen.Action Required: Please continue current pest control program to maintain positive progress towards eradication.
    • 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?
      • External outbuilding (storage shed) contained multiple chest freezers and shelving for dry supplies (e.g. portioning cups, straws, napkins/paper towels). Significant evidence of mice was observed throughout the building. Action Required: Immediate action should be taken to protect all storage items from contamination. Suggest use of sealed plastic totes as a temporary measure.A permanent solution should be implemented to implement appropriate pest‑proofing for the shed or acceptable replacement for storage of supplies.Target date currently set for initial response. Once temporary protection measures are in place, the target completion date can be re-visited to allow time for a permanent solution to be reached.March 27 - Re-Inspection Update - Violation remains outstanding.April 15 - Re-Inspection Update - Violation remains outstanding. Note that facility staff had put significant effort into cleaning the outbuilding. The improvement in sanitation has been noted but the source of the issue must still be rectified to prevent ongoing issues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fire Protection & Ventilation Observations:Exhaust ventilation cleaning and fire suppression servicing appear overdue (tags photographed). Tags indicate that cleaning/services were due in February 2026. ACTION REQUIRED: Schedule professional exhaust ventilation cleaning and fire suppression servicing.March 27 - Re-Inspection Update - Violation remains outstanding.April 15 - Re-Inspection Update - Violation remains outstanding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was clean and tidy in active food‑handling zones. Hard‑to‑reach area (in the back corner by cooktop) requires deep cleaning. Action Required: 1. Clean the indicated area. Photos are requested once work is completed. Or a re-inspection can be scheduled.March 27 - Re-Inspection Update - Violation remains outstanding. April 15 - Re-Inspection Update - Violation remains outstanding. Discussed options to make it easier to clean the area with staff. Since it is above a hot cook top, cleaning it is difficult. Proposed option to look for and use cleaning tool with extendible handle.
  2. Risk Management Inspection

    4 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?
      • 1. Minor evidence of mice activity noted in the kitchen, along the wall behind the freezers. This area is scheduled to be deep cleaned. Action Required: Remove feces, clean and sanitize the area, and continue to monitor for any additional signs of pest presence.2. A sticky trap in the bar entrance contained two deceased adult cockroaches. The facility manager reported that pest control services are currently active through Zena’s Pest Control, with the next service scheduled for the following week. Staff report no recent sightings of live cockroaches.Facility has responded appropriately by contractive professional services. There was no evidence noted in or near the kitchen.Action Required: Please continue current pest control program and provide copies of the professional inspection reports to this office.March 27 - Re-Inspection Update - Violation remains outstanding.
    • 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?
      • External outbuilding (storage shed) contained multiple chest freezers and shelving for dry supplies (e.g. portioning cups, straws, napkins/paper towels). Significant evidence of mice was observed throughout the building. Action Required: Immediate action should be taken to protect all storage items from contamination. Suggest use of sealed plastic totes as a temporary measure.A permanent solution should be implemented to implement appropriate pest‑proofing for the shed or acceptable replacement for storage of supplies.Target date currently set for initial response. Once temporary protection measures are in place, the target completion date can be re-visited to allow time for a permanent solution to be reached.March 27 - Re-Inspection Update - Violation remains outstanding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fire Protection & Ventilation Observations:Exhaust ventilation cleaning and fire suppression servicing appear overdue (tags photographed). Tags indicate that cleaning/services were due in February 2026. ACTION REQUIRED: Schedule professional exhaust ventilation cleaning and fire suppression servicing.March 27 - Re-Inspection Update - Violation remains outstanding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was clean and tidy in active food‑handling zones. Hard‑to‑reach areas (behind freezers, under sinks, corner by cooktop) require deep cleaning. Cleaning checklists were posted behind the dishwashing sink. Tasks for deep cleaning of these areas are included on the list - conversion with staff may be required to ensure that cleaning targets are met. Action Required: 1. Clean all above indicated areas. 2. This item remains outstanding from a previous inspection report: Cleaning is still required in the back corner, behind the char broiler/cooktop area. Staff have informed the health inspector that stainless-steel backing has been ordered for this area to make the area easier to maintain and keep clean. Photos are requested once work is completed. Or a re-inspection can be scheduled.March 27 - Re-Inspection Update - Violation remains outstanding. Staff provided with a checklist list that includes direction for addressing this item.
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • During food preparation, a staff member was observed handling raw bacon and subsequently beginning to put on gloves without performing handwashing. The staff member was reminded that proper handwashing is required prior to glove use when switching tasks, particularly after handling raw animal products.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Routine potable water sampling was overdue by approximately one year. A routine sample was collected during inspection.Water sample taken from raw water point (handwash sink in kitchen).
    • 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?
      • External outbuilding (storage shed) contained multiple chest freezers and shelving for dry supplies (e.g. portioning cups, straws, napkins/paper towels). Significant evidence of mice was observed throughout the building. Action Required: Immediate action should be taken to protect all storage items from contamination. Suggest use of sealed plastic totes as a temporary measure.A permanent solution should be implemented to implement appropriate pest‑proofing for the shed or acceptable replacement for storage of supplies.Target date currently set for initial response. Once temporary protection measures are in place, the target completion date can be re-visited to allow time for a permanent solution to be reached.
    • 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?
      • 1. Minor evidence of mice activity noted in the kitchen, along the wall behind the freezers. This area is scheduled to be deep cleaned. Action Required: Remove feces, clean and sanitize the area, and continue to monitor for any additional signs of pest presence.2. A sticky trap in the bar entrance contained two deceased adult cockroaches. The facility manager reported that pest control services are currently active through Zena’s Pest Control, with the next service scheduled for the following week. Staff report no recent sightings of live cockroaches.Facility has responded appropriately by contractive professional services. There was no evidence noted in or near the kitchen.Action Required: Please continue current pest control program and provide copies of the professional inspection reports to this office.
    • 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?
      • The AGLC permit and fire occupancy signage were properly posted. The food handling permit was not visible and could not be located. Action Required: the food handling permit must be posted in a clearly visible location for public viewing. Please post the permit as required.A copy of the current food handling permit will be provided along with this inspection report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fire Protection & Ventilation Observations:Exhaust ventilation cleaning and fire suppression servicing appear overdue (tags photographed). Tags indicate that cleaning/services were due in February 2026. ACTION REQUIRED: Schedule professional exhaust ventilation cleaning and fire suppression servicing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was clean and tidy in active food‑handling zones. Hard‑to‑reach areas (behind freezers, under sinks, corner by cooktop) require deep cleaning. Cleaning checklists were posted behind the dishwashing sink. Tasks for deep cleaning of these areas are included on the list - conversion with staff may be required to ensure that cleaning targets are met. Action Required: 1. Clean all above indicated areas. 2. This item remains outstanding from a previous inspection report: Cleaning is still required in the back corner, behind the char broiler/cooktop area. Staff have informed the health inspector that stainless-steel backing has been ordered for this area to make the area easier to maintain and keep clean. Photos are requested once work is completed. Or a re-inspection can be scheduled.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning had been completed under the stand up cooler next to prep cooler. Cleaning is still required in the back corner, behind the char broiler/cooktop area. Staff have informed the health inspector that stainless-steel backing has been ordered for this area to make the area easier to maintain and keep clean. Photos are requested once work is completed. Or a re-inspection can be scheduled.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observation: Lack of sanitizer solution in the food preparation area (kitchen). Discussion: A sanitizer solution must be readily available for staff to use in the food prep area. Action Taken: A chlorine sanitizer solution was prepared and tested to verify correct solution strength during the inspection.Note that the inspection was conducted only shortly after the restaurant had opened to the public; however, food preparation had already started and therefor a sanitizer solution is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed in hard-to-reach places:- Under stand up cooler next to prep cooler - In the back corner, behind the char broiler/cooktop area.Discussed with cook at time of inspection.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint on the walls nearest to the charbroiler were in disrepair, showing evidence of paint chipping. Please explore options (refinishing/repainting) to ensure that the walls are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was present on the walls nearest the charbroiler. The space must be maintained in a sanitary condition.Please clean/degrease and then sanitize the area.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions had not been prepared. New bleach solution was prepared during the inspection.Sanitizer solutions must always be prepared and available prior to beginning any food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint on the walls nearest to the charbroiler were in disrepair, showing evidence of paint chipping. Please explore options (refinishing/repainting) to ensure that the walls are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board in the food prep area shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. This cutting board must be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was present on the walls nearest the charbroiler. The space must be maintained in a sanitary condition.Please clean/degrease and then sanitize the area.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop for bulk product (brown sugar) was being stored in the bulk food container. The staff member removed the scoop during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • FOR SANITIZER SOLUTIONS: A sample supply of appropriate test strips was left on site with the operator. PHI will send the operator links to appropriate test strips that are capable of testing sanitizer solutions to ensure that they are maintained at 100-200 ppm.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples had not been submitted since February 2023 for this facility. The facilities food handling permit requires quarterly water sampling as a condition of the permit. A sample was taken at the time of inspection. Results will be sent to the operator once the sample has been processed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation above the ice maker was visible dusty. The ice scoop was stored directly beneath the ceiling vent and was at risk of contamination. Please ensure that the vent is cleaned; the ice scoop must also be sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape had been used as a "quick fix" on the handle of the stand-up cooler. Duct tape is unsuitable for use in a food preparation area as it cannot be properly cleaned or sanitized. A new, cleanable handle is required. Staff mentioned that the default handle was quite flimsy and easy to break. PHI has recommended exploring stronger, more durable options.
  9. Risk Management Inspection

    0 infractions