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VJV Grill

4410 Highway 2A Ponoka AB T4J 1J8 · Food - General

Official record from Alberta →

Inspection summary

VJV Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on October 14, 2026, recorded 1 infraction.

3 of 9 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: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on January 14, 2025. 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 2 times across 2 separate inspections, most recently on October 21, 2024. 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 5 times across 4 separate inspections, most recently on October 14, 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 once on October 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Description: Non-food grade container (Rona plastic) was kept in the kitchen area for storage of food items. Operator was notified about the dangers of using non-food grade containers for storage and required to replace with food grade quality.Remark: Unsatisfactory
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Description: Non-food grade container (Rona plastic) was kept in the kitchen area for storage of food items. Operator was notified about the dangers of using non-food grade containers for storage and required to replace with food grade quality.Remark: Unsatisfactory
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Description: First aid materials were displayed on a shelve around the food preparation area. Operators were informed that all first aid materials should be kept in a designated kit away from food and food preparation areas.Remark: Unsatisfactory
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Description: There were food debris hidden behind the cover of the sandwich table. Operator was informed to conduct a proper cleaning of the sandwich table to prevent attractant for pest and to maintain a clean and hygienic food preparation environment.Remark: Unsatisfactory
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection the sanitizing bucket to store the used cleaning clothes was not observed.The facility staff made the sanitizing solution measured at 100 ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection it was observed that the scoops used for dispensing the sugar and flour was stored inside the containers with handles touching the food.Discussed with the staff the appropriate storage of scoops either outside the container or inside with handles facing outward (not in contact with food).This violation was corrected during the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No thermometers present in refrigeration and freezer units to monitor temperatures.Please ensure all refrigeration and freezer units are equipped with a freestanding thermometer to monitor temperatures.October 21, 2024 - The facility has not acquired thermometers for all refrigeration and freezer units.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Food items were found uncovered in refrigeration units. Staff were notified and the food items were covered.Please ensure all stored food items are adequately covered to minimize the risk of food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No thermometers present in refrigeration and freezer units to monitor temperatures.Please ensure all refrigeration and freezer units are equipped with a freestanding thermometer to monitor temperatures.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach spray bottles were measured at > 400 ppm.- Educated operator on how to mix a 100 ppm chlorine bleach sanitizer during the inspection.- Moving forward, please ensure chlorine sanitizer is at 100 ppm. Use chlorine test strips to measure and monitor.
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