Sagar Jerk Kitchen - Events
6558 170 Avenue NW Edmonton AB T5Y 3X6 · Food - Special Event
Inspection summary
Sagar Jerk Kitchen - Events has been inspected 10 times by Alberta Health Services (Environmental Public Health) since August 9, 2024. The most recent inspection, on August 16, 2026, recorded 6 infractions.
4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on August 16, 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 August 16, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 August 16, 2026. For example:
Do food handlers ensure that food is protected from contamination (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 4 times across 4 separate inspections, most recently on August 16, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on August 16, 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.
10 inspections
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in a bucket was visibly dirty, and concentration was measured at 0 ppm. Operator reprepared chlorine sanitizer and concentration was tested at 100 ppm during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Disposable food containers were stored on the floor near the front service area. Operator relocated the containers off the floor and onto an elevated surface during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the front hot holding unit was measured at 52°C. Operator immediately adjusted the heat setting on the hot holding unit. Food temperatures were rechecked and measured at 60°C or above.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Ongoing Violation*No paper towel dispenser or holder was available. - Obtain a paper towel dispenser/holder.
- 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty cleaning cloths were being used to wipe food contact and preparation surfaces. Operator was instructed to wash or replace the cloths prior to use and to store wiping cloths in sanitizer solution between uses.
- 20. Is the facility maintained in a clean and sanitary condition?
- Dirty cleaning cloths were being used to wipe food contact and preparation surfaces. Operator was instructed to wash or replace the cloths prior to use and to store wiping cloths in sanitizer solution between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The operators are using chlorine as a sanitizer. No chlorine test strips were available. Obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel dispenser or holder was available. Obtain a paper towel dispenser/holder.
- 21. Is refuse being managed in a suitable manner?
- The operators were using plastic garbage bags as their waste receptacle. Obtain adequate waste containers to prevent attraction of pests and to safely dispose of waste.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers in several coolers to monitor temperatures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No bleach/chlorine test papers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk ingredients stored on the ground in trailer.-Store all foods off the ground
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chickpeas soaked at room temperature.-Refrigerate potentially hazardous foods. Operator may need to soak for longer in fridgeCut squash not refrigerated.-Refrigerate low-acid fruits and vegetables after preparation-All foods moved to cooler
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water present at the time due to repairs being made on a leak with the hot water tank.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
1 infraction
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water present at the time due to repairs being made on a leak with the hot water tank.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
0 infractions