Krazy Jerk
1715 52 Street SE Calgary AB T2A 1V1 · Food - General
Inspection summary
Krazy Jerk has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on October 2, 2026, recorded 2 infractions.
None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 15 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 October 2, 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 January 5, 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 once on February 25, 2025. 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 11 times across 7 separate inspections, most recently on October 2, 2026. 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 10 times across 5 separate inspections, most recently on September 17, 2026. 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
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- October 1, 2026, inspection:Ran the dishwasher twice, both times the temperature at the dishes were measured at 66.0 degrees C. Calcium build-up inside the dishwasher and spray head. Remove the calcium and manually sanitizer until the dishwasher is fixed. Previous inspection:High temperature dishwasher was measured at 69.1 degrees C at the dishes. Fix the dishwasher and ensure temperature reaches 71.0 degrees C or higher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris build-up next to the dishwasher. Clean the area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Take out bowls and food were stored a cardboard box wrapped with aluminum foil and duct tape. Use a smooth and washable container to store food and non- food items.2) Scoops along the hot holding unit were stored in stagnant room temperature water. Water temperatures were measured between 23 to 28 degrees C. Store scoops in ice water (4.0 degrees C or below) or in hot water (60 degrees C or above). (CDI).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was measured at 69.1 degrees C at the dishes. Fix the dishwasher and ensure temperature reaches 71.0 degrees C or higher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap and paper towels in the front bar handwash sink. Provide soap and paper towels for handwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Hot holding unit cover broken handle was covered with absorbent material and tape. Fix the handle.2) Spatula handle was deformed by heat.Replace the spatula.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris build-up next to the dishwasher. Clean the area. 2) Dishwasher chart was not filled. check and fill the chart daily.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **OUTSTANDING**1. Hand sink in the back kitchen area is missing a splash guard. **January 5, 2026: the Operator stated a splash guard was installed, however, it fell off. COMPLETE THE FOLLOWING:1. Please install splash guard to prevent cross contamination of the food area.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Buildup of dust and grease on the hood vent filters above the deep fryer and grill. COMPLETE THE FOLLOWING:1. Clean filters thoroughly and more often.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. The serving spoons for the hot food line were stored in ambient temperature water. The Operator stated the spoons were stored in ice, however, the ice melted. COMPLETE THE FOLLOWING:1. Replace the ice when the water exceeds 4*C or when the ice melts.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Frozen beef was being thawed at room temperature on top of the dishwasher. Beef was moved to the cooler during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The automatic soap dispenser was out of batteries and not dispensing soap. COMPLETE THE FOLLOWING:1. Please replace the batteries in the soap dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **OUTSTANDING**1. Hand sink in the back kitchen area is missing a splash guard. **January 5, 2026: the Operator stated a splash guard was installed, however, it fell off. COMPLETE THE FOLLOWING:1. Please install splash guard to prevent cross contamination of the food area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The floor tiles in front of the dishwashing sink were damaged, and concrete exposed. COMPLETE THE FOLLOWING:1. Please repair the area noted above so it is easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Buildup of dust and grease on the hood vent filters above the deep fryer and grill. 2. Dust build up on ceiling tiles above the cooking area.COMPLETE THE FOLLOWING:1. Clean areas noted above thoroughly and more often.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Corrected**Wet cleaning cloth was observed under the cutting board in the front kitchen area. Operator stated that they use it to clean cutting board after use. - Operator removed the cleaning cloth to prevent bacterial growth. **Please submerge the cleaning cloth in 100 ppm chlorine or 200 ppm QUATS sanitizer solution if reusing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**1. Scoop without handle was stored in bulk rice container. 2. Scoop handle was in direct contact with sugar in back kitchen area. - Operator removed the scoops during inspection.**Use scoop with handle and store in a separate clean food grade container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Scoops used to handle high risk food were stored at room temperature. Operator mentioned that scoops are replaced every 2 hours. - Operator placed the scoops in ice water during inspection. **Ensure timer is installed to effectively track the time and prevent any bacterial growth if storing scoops at room temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Corrected**Unpowered warmer unit was being used to store cooked rice. - Cooked rice was moved to a hot holding and operator removed the warmer during inspection. **Use only powered hot holding units which can maintain the temperature at 60*C or above to prevent bacterial growth.
- 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 back kitchen area is missing a splash guard. **Please install splash guard to prevent cross contamination.
- 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?
- Back screen door has a visible gap on the side and at the bottom. **Please ensure the gap is sealed to prevent any potential pest infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repairs required in the following areas: - tiles under the deep fryer were broken. - wall above the utensil storage in back kitchen area has exposed raw wood. - Left corner joint between floor and wall in the walk-in-cooler was visibly damaged. **Ensure all the surfaces in the facility are durable, non-abosrbent and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Corrected**1. Can opener in the back kitchen has a significant food debris accumulation. - Operator placed the can opener for dishwashing to prevent cross contamination of food. 2. Broken red plastic strainer was observed in the back kitchen area. - Operator removed the strainer to prevent food contamination. **Ensure all utensils used in the facility are in good condition as broken piece can fall off into a food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: - ventilation canopy filters and piping beside it has a significant grease build up. - Hard-to-reach areas throughout the cook line, such as underneath the deep fryer - Lighting fixture in the walk-in-cooler has significant dust accumulation. - Shelves in the walk-in-cooler were visibly dirty. - Ceiling vents and light fixtures in the back kitchen had a dust build up. - Utensil storage area under the prep table in the cookline.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cloth chair was observed in the back kitchen area. **Please ensure chair is removed as it not easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand washing sink was blocked with utensils.- Keep the hand washing sink cleared.2. Cold water faucet at hand washing sink was not in working condition.- Repair the cold-water faucet.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The walls under prep table and hand washing sink missing baseboards.-Install baseboards.2. A few ceiling tiles were missing in the kitchen around the back entrance and on top of standing cooler.- Install ceiling tiles.
- 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 violation is still outstanding**A corner trimming from dry wall by the hand washing sink is peeling off.Ensure to fix the corner trimming so that the wall is smooth, easily cleanable and impervious to moisture.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- A corner trimming from dry wall by the hand washing sink is peeling off.Ensure to fix the corner trimming so that the wall is smooth, easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?