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PJ's Diner

410 Lakeside Boulevard Strathmore AB T1P 1A2 · Food - General

Official record from Alberta →

Inspection summary

PJ's Diner has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on June 23, 2026, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on April 17, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 3 separate inspections, most recently on June 23, 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 4 times across 3 separate inspections, most recently on June 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on June 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 17, 2024. For example: 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?

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.

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered raw meat patties were observed stored in a small freezer, posing a risk of contamination.2. Flour batter was stored in open jugs on a lower shelf without lids, and an unclean balloon whisk was placed inside, increasing the risk of contamination.3. Multiple food items were observed stored uncovered in the white upright refrigerator and in the walk-in cooler.4. A food pail with soaked potato was stored directly on the floor inside the walk-in cooler.Ensure that 1. All food items are adequately protected by covering them with proper lids or food-grade wrap to prevent contamination.2. Store utensils such as whisks separately in a clean, dry, and sanitary location when not in use.3. Ensure all food items are stored at least 6 inches (15 cm) off the floor to minimize the risk of contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The dishwashing station did not have hot water at the time of inspection. It was reported that the faucet had a leak, and the water supply had been turned off until the faucet is repaired or replaced. Operator informed us that new faucet is ordered and waiting for the delivery. Ensure the faulty faucet is repaired or replaced and hot water is restored to the dishwashing station. Adequate hot water supply must be maintained at all times to ensure proper cleaning and sanitization of utensils and equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes in the wall were observed directly beneath and beside the bar handwash sink.Have this wall repaired to allow cleaning, and to prevent water infiltration. June 23, 2026: The infraction remains not in compliance at the time of inspection.Further observed that the wall beneath the dishwasher to be in a state of disrepair, with visible signs of water damage.Identify and repair the source of the water leak or seepage affecting the wall. Subsequently, repair and restore the damaged wall to prevent further deterioration and potential health or safety concerns.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal bin mounted on the wall adjacent to the stoves contained soiled knives and a lighter. The operator indicated that these items are not currently in use and have remained in this location for an extended period.It is advised to remove all unnecessary and unclean items from the bin, including the knives and fire starter. Ensure the bin is cleaned and maintained in a sanitary condition to prevent potential contamination of food or utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The oven located beneath the stove was observed to be unclean. The operator indicated that the unit is not currently in use; however, the presence of accumulated debris and residue may pose a risk of contamination to nearby food or equipment.Ensure that the oven is thoroughly cleaned and maintained in a visibly sanitary condition, regardless of its usage status, to prevent potential contamination hazards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were identified as requiring more frequent cleaning:-The floors of the walk-in cooler under and behind shelving-The wall under shelving beside the bread storage areaClean indicated areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bags were observed to be placed outside the facility without being contained in proper waste bins, which may attract pests and rodents.Operator ensured to move them into the bin and store them at appropriate location.
  2. Risk Management Inspection

    3 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?
      • A hole in the floor was observed directly beneath and beside the bar handwash sink.Have this wall repaired to allow cleaning, and to prevent water infiltration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife holder contained a foam insert which was visibly soiled and damage. Remove insert or replace with a durable and cleanable material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were identified as requiring more frequent cleaning:-The floors of the walk-in cooler under and behind shelving-The wall under shelving beside the bread storage areaClean indicated areas.
  3. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed during inspection.The quats test strips observed were significantly discoloured. Acquire suitable test strips to confirm chemical sanitizing processes.
    • 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 food handling permit for this facility was not observed. Display food handling permit in a publicly visible 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?
      • A hole in the floor was observed directly beneath and beside the bar handwash sink.Have this wall repaired to allow cleaning, and to prevent water infiltration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife holder contained a foam insert which was visibly soiled and damage. Remove insert or replace with a durable and cleanable material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were identified as requiring more frequent cleaning:-The floors of the walk-in cooler under and behind shelving-The wall under shelving beside the bread storage areaClean indicated areas.

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