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Momma Jean's

7 - 3012 17 Avenue SE Calgary AB T2A 0P9 · Food - General

Official record from Alberta →

Inspection summary

Momma Jean's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on January 27, 2026, recorded 8 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on January 27, 2026. 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 March 17, 2025. 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 January 27, 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 8 times across 4 separate inspections, most recently on January 27, 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?

  • 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 4 times across 3 separate inspections, most recently on January 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed wet cleaning cloths on counters in the back kitchen. Cloths removed during the inspection.COMPLETE THE FOLLOWING:1. Ensure cloths are kept in the sanitizer bucket when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Observed old food debris in the hard-to-reach areas of the meat slicer.COMPLETE THE FOLLOWING:1. Clean and sanitize the meat slicer more thoroughly to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Customer plastic utensils stored in different directions.2. Ketchup stored in opened can in cooler in the front area. COMPLETE THE FOLLOWING:1. Ensure customer utensils are stored in the same direction to protect the eating side from contamination when reaching for utensils.2. After opening cans of food, the food must be transferred to food grade containers, because cans may start to rust after opening.
    • 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. The back exterior door was propped open, and the screen door had gaps at the bottom.COMPLETE THE FOLLOWING:1. Install a weatherstrip on the screen door to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Ventilation canopy filter appeared dirty.**January 27, 2026: grease observed on filters and front exterior of hood vent. COMPLETE THE FOLLOWING:1. Clean areas noted above.
    • 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. Back area: The baseboard behind the chest freezer was not secured to the wall.COMPLETE THE FOLLOWING:1. Secure the baseboard to the wall to facilitate cleaning in the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was an accumulation of dirt and debris on floors under cooking equipment and the prep cooler in the kitchen. 2. A written cleaning schedule was not available.COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to cleaned as often as necessary to maintain them in a visibly clean condition.2. Please develop a daily, weekly and monthly cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on ceiling tile in the back kitchen. 2. There was food debris on the can opener. 3. Back area: a. Debris noted on floor behind the chest freezer. b. Debris noted on floor in the room labeled 'employees only' COMPLETE THE FOLLOWING:1. Clean areas noted above thoroughly and more often. 2. Clean and sanitize the can opener after use.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few items such as chemical bottles, nails and other construction related equipment stored with food in dry food storage area.- Ensure to store all non-food related separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing of meat (approximately 1lbs) observed in sink without running cold water. This practice poses risk of bacterial growth as meat was being thawed under unsafe temperature. - Thaw meat under cold running water or directly cook it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filter appeared dirty.Clean ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cardboard was used to in the cookline to absorb oil from the floor and shelves.- The floors, walls and ceiling should be smooth, impervious to moisture and easily cleanable.2. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.3. A written cleaning schedule was not available.- Prepare and follow the cleaning of all areas of the food establishment, including equipment, and structural surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Not food safe sanitizer was prepared.- Ensure a food safe sanitizer is mixed during operation. mixed a 100ppm bleachused cleaning rags were sitting on the counter.- Soak the rags in sanitizer in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A chicken broth was kept at room temperature for more than 2 hours, temperature at 25C. - Discarded. Raw bacons were kept at room temperature, temperature at 8C.- Put back to the fridge. Ensure high temperature foods are kept out of temperature danger zone of 4-60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temp dishwasher was dispensing 50ppm of sanitizer at the end.- Ensure 100ppm of sanitizer was dispensed.
    • 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?
      • No pest monitoring records were kept.- Ensure maintain a record of the monthly pest control monitoring plan, template sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Greasy cardboard, newspaper, and paper egg trays were used to in the cookline to absorb oil.- Ensure the uncleanable materials are discarded daily for cleanable surfaces and to prevent pest.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open box of potatoes was stored in a back storage room. Dirt and debris were noted in the area around the box of potatoes. Ensure that all food is stored in such away to prevent contamination. Place potatoes in a container with a lid and clean the storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright 2 door cooler was maintaining 9C and the 2 door under counter cooler was maintaining 7C. Adjust the temperature of the coolers. Ensure that they are maintaining at least 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed on the high touch surfaces in the kitchen, food containers, door handles, and sides of equipment.

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