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R.J.'s Diner and Pizzaria

5302 51 Street Grimshaw AB T0H 1W0 · Food - General

Official record from Alberta →

Inspection summary

R.J.'s Diner and Pizzaria has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on August 19, 2026, recorded 5 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 6 times across 4 separate inspections, most recently on February 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 19, 2026. 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 19, 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 2 times across 2 separate inspections, most recently on February 7, 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?

  • 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 3 times across 3 separate inspections, most recently on August 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

  1. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizer were not labelled. Labels are obscured on other bottles of chemicals. Ensure all chemicals are labeled clearly with the contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The smaller prep cooler and the 3 door silver cooler were measured to be 5.5C -6C at the surface. Monitor for the next 2 hours, in case it is a defrost cycle. If it does not return to 4C within 2 hours then turn the unit down or have it serviced.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cardboard is used to line the shelves in the front white cooler. This cooler is designed to have gaps in the shelving for airflow and cooling. Cardboard is also not cleanable. Remove the cardboard from this cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser still has the protective film on the front. The film is not cleanable and must be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and Sanitation records are not consistently recorded. Nothing has been marked since August 16th. Ensure cleaning schedules are maintained daily.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The smaller prep cooler was measured to be 10C. All food products were removed from the cooler at the time of inspection. Adjust the temperature to ensure food in the Cambro's at the top is maintained at 4C. The Cambro's in the pizza prep cooler were overfilled. Ensure Cambro's are not filled above the fill line.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a statement on the fire suppression tag indicating that a Hydro Test is required. Please confirm that the system has had an inspection of the system completed in the last 6 months and all required work has been completed. Submission by email of the latest inspection report and any invoices/reports for required work would be acceptable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bowl and a scoop were stored in bulk products in the freezer in a manner that could contaminate the product. Ensure scoops are stored separate from bulk products and discontinue the use of the bowl as a scoop.
  3. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing bleach solution are not labelled with their contents. Ensure all bottles are labelled with their contents.
    • 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 must be available. Obtain Chlorine test strips capable of measuring 50-100ppm Chlorine.
    • 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?
      • Facility has pest control in place but no monitoring records. A monthly pest control checklist will be provided with this report. Either complete this checklist monthly or develop another method of recording pest control efforts.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A snowblower and gas can is stored in the furnace room, blocking access to the furnace. This is a fire hazard, the gas and the snowblower must be removed and stored in an outside location.Feb 7 - Reinspection showed the snowblower has not been moved. A referral to the Grimshaw Fire Chief will be sent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the back is not sealed. Seal the shelves so they are nonporous and easily cleanable.
  4. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing bleach solution are not labelled with their contents. Ensure all bottles are labelled with their contents.
    • 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 must be available. Obtain Chlorine test strips capable of measuring 50-100ppm Chlorine.
    • 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?
      • Facility has pest control in place but no monitoring records. A monthly pest control checklist will be provided with this report. Either complete this checklist monthly or develop another method of recording pest control efforts.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A snowblower and gas can is stored in the furnace room, blocking access to the furnace. This is a fire hazard, the gas and the snowblower must be removed and stored in an outside location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the back is not sealed. Seal the shelves so they are nonporous and easily cleanable.
  5. 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)?
      • The mechanical dishwasher is not reaching 82C in the rinse cycle and the temperature gauge is not working. Dishes must be sanitized in the sink using either 100ppm chlorine or 200ppm quaternary ammonium until the dishwasher is repaired.The dishwasher is still not reaching the required temperatures. The facility must switch to disposable customer dishes and utensils until the unit is repaired or replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required for all sanitizer solutions used on site. Obtain quaternary ammonium and chlorine test strips. Test strips have been ordered.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An electric snowblower is stored in the dishwashing area. Move the snowblower to an exterior storage location.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not reaching 82C in the rinse cycle and the temperature gauge is not working. Dishes must be sanitized in the sink using either 100ppm chlorine or 200ppm quaternary ammonium until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required for all sanitizer solutions used on site. Obtain quaternary ammonium and chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bulk bins require cleaning on the exterior of the bin. Clean the bins and add this to your regular cleaning schedule.
  7. Risk Management Inspection

    0 infractions

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