The Jade Village Restaurant & Pub
480 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General
Inspection summary
The Jade Village Restaurant & Pub has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on January 26, 2026, found no infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 23, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on February 12, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 separate inspections, most recently on February 27, 2025. 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 7 times across 3 separate inspections, most recently on January 21, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 2 times across 2 separate inspections, most recently on February 12, 2025. 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.
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***There were two auxiliary coolers that were not maintaining temperatures at the time of inspection. The coldest temperature for the condiment cooler was 8.7C. The bar cooler with the garnishes only reached 8.2C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***The washroom door had been left open into a food storage area. It was closed and discussed following the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***there were rice serving utensils being improperly stored (in a room temperature water bath). Discussed options of storing them in a sanitizer solution between uses or keeping them temperature controlled by storing in an ice water bath. Either way can reduce the bacterial growth.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***There were two auxiliary coolers that were not maintaining temperatures at the time of inspection. The coldest temperature for the condiment cooler was 8.7C. The bar cooler with the garnishes only reached 8.2C.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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 large hole was observed near the bottom of the wall located by the walk-in cooler. Repair/cover the hole such that is is smooth, durable, and impervious to moisture to facilitate ease of cleaning.Feb 27, 2025: The hole has been covered with a large piece of wood and taped shut with duct tape. Replace the duct tape with a permanent solution as duct tape is not easily cleanable.
- 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 large hole was observed in the bottom wall behind the dishwasher. Repair/cover the hole such that is is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime and grease build up was observed along the walls, corners, grease trap and other hard to reach areas around the kitchen. Clean the above mentioned areas.Some cleaning has been completed. Further cleaning is required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer bucket in the bar area was measured to be 0ppm quats. A new solution was prepared immediately upon request measuring 200ppm quats.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Aluminium foil containers filled with vegetables were stacked on top of each other with the bottom of each box directly touching the vegetables. Plastic wrap was used to separate each box and mixing bowls to prevent contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bell peppers and celery boxes were stored on the ground in the walk-in cooler. The bell peppers and celery boxes were moved and stored 6 inches off the ground immediately upon request.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some knives were observed to be stored between the knife holder and the wall. Grease and food debris build up was observed behind the knife holder. All the knives, knife holder, and the wall for cleaned and sanitizer immediately upon request.
- 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 large hole was observed near the bottom of the wall located by the walk-in cooler. Repair/cover the hole such that is is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
- 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 exhaust system was due for a scheduled cleaning in December 2024. Grease buildup was also observed on the exhaust canopy filters. Clean the exhaust canopy filters and contact a service professional to schedule a cleaning of the exhaust system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice scoop and can opener appeared dirty with a dark grime build up. Both utensils were washed and sanitized immediately upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime and grease build up was observed along the walls, corners, grease trap and other hard to reach areas around the kitchen. Dust build up was also observed on the ceiling and on the walk-in cooler fan covers. Some dust and dirt build up was observed on the upper lip of the ice machine. Clean the above mentioned areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of a bucket of chlorine/bleach sanitizer solution in the kitchen area was measured to be above 200ppm. The staff present prepared a 100ppm solution during inspection.Please ensure the required 100ppm chlorine/bleach sanitizer concentration is maintained at all times. Use the test strips in the facility to verify the concentration.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. A bag of flour was left open at the dry storage room.2. Food items such as spring rolls and chicken rolls were left open in the walk-in freezer and cooler. The food items were covered during inspection. Please ensure all food items in the facility are always covered during storage to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food (chow mein) were being stored on the floor inside the walk-in freezer. The staff present moved the boxes to the shelf during inspection.Ensure food items are always stored above the floor.
- 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 protective cover for a light fixture in the dry storage room was detaching, exposing the light tubes.Please replace the light cover to prevent food contamination in an event of breakage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in cooler vent covers and fan were unclean. Dirt and debris were observed.Please clean the vent covers and fan.
- 23. Is the facility maintained in a clean and sanitary condition?
- Jan 03, 2023: Written sanitation procedure was still not observed. This is an ongoing violation and must be corrected immediately. A template will be sent with this report.Comment carried over from previous report as not being complied.Written sanitation procedures for cleaning and sanitation of the facility were not observed onsite. The operator described a verbal cleaning schedule.Please complete the development of written cleaning procedures for daily, weekly, monthly cleaning items. Jan 26 - ***A written cleaning program is required to be developed and implemented.Jan 11 - ***A written cleaning program is required to be developed and implemented.***A written cleaning program is required to be developed and implemented.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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