106 - 4909 17 Avenue SE
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 12, 2026
May- 12 - Employee observed washing hands in prep sink, employees must wash hands in designated handwashing stations. , , , Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc., , March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
Food safety record documents observed to be filled out; however they are observed to be forged.
All full time staff will require additional food safety training., , PHI will send a link to this course.
Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. , , Do not let meat debris sit inside the grinder, and meat cutter.
High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
JFS Meatshop is in the FOREST LAWN INDUSTRIAL neighbourhood. FOREST LAWN INDUSTRIAL, Calgary has 69 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 52 (75%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The J's Restaurant and Bakery
FOREST LAWN INDUSTRIAL
This restaurant has been inspected 8 times since April 29, 2025, with 2 in compliance, 6 not in compliance, and 0 closures on record.
5 violations
May- 12 - Employee observed washing hands in prep sink, employees must wash hands in designated handwashing stations. , , , Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc., , March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
Food safety record documents observed to be filled out; however they are observed to be forged.
All full time staff will require additional food safety training., , PHI will send a link to this course.
Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. , , Do not let meat debris sit inside the grinder, and meat cutter.
High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
4 violations
Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc., , March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
Duck eggs stored at room temperature measured 19C. Ensure duck eggs are stored at or below 7C.
Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. , , Do not let meat debris sit inside the grinder, and meat cutter.
4 violations
Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc., , March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
Duck eggs stored at room temperature measured 19C. Ensure duck eggs are stored at or below 7C.
Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. , , Do not let meat debris sit inside the grinder, and meat cutter.
4 violations
Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.
Do not store any food or meat items on the floor., , Remove all food items off the floor in the walk-in-cooler or freezer and store on pallets or shelves.
Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. , , Do not let meat debris sit inside the grinder, and meat cutter.
No violations
5 violations
Some of the meat packages in display coolers were not labelled., - Labelled all the meat products with name, contact information and lot number (to track back the package to its original source)
Duck balut (120) were stored at 18C on the shelf for sale., -The duck balut were discarded during inspection, Keep the potentially hazardous food at or below 4C during storage and transportation. , Please note that: Shelled eggs can be stored at 7C, but balut has to be at or below 4C.
1. The hand washing sink by dishwashing sink was blocked with big plastic bin., - Keep the hand washing sink clear., 2. The hand washing sink by the scale does not have cold water available., - Repair the sink
No violations
8 violations
The cutting tables have a build up of food debris. Ensure these are cleaned/sanitized well after each use.
*ONGOING VIOLATION*, Several meat products (legs, rib racks, etc) are stored directly on shelves, in contact with cooler walls, or placed directly on boxes. Several of these meat products were also uncovered., -Ensure all meat products are stored in bins/plastic and are not in direct contact with shelving, cooler or other boxes., - Keep all the food/meat products covered.
There were mass amounts of raw meat products out at room temperature (ribs, ground meat, blood products, pork shoulder, etc.). Ensure only what is being cut is taken out. Anything finished needs to be in the cooler. Smaller amounts can be taken out to cut but large quantities must stay in the cooler.
High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
1. A few walls (newly installed walkin cooler) in the facility missing base boards., - Install base boards., 2. Electric outlets cover plate by the walkin cooler door was missing. , - Install electric outlet cover plate. , 3. Wooden pallets were made up of raw wood., - The wooden pallet used in the facility must be smooth, impervious to moisture and easily cleanable.
The floor in walk-in cooler appeared to be dirty and has blood spilled on the floor., - Keep the floor clean, - Organize the products in the walk-in cooler.
The hand sink by the two compartment sink did not have soap and was crusted over. Ensure this is maintained and filled with soap at all times.
Hand washing sink by the two-compartment sink was blocked during inspection. , Keep the hand washing sink clear for hand washing.
Heavy mouse infestation throughout walk in cooler, behind freezers/stand up cooler on store floor, in old equipment storage on store floor. Only one mouse trap was observed onsite. Ensure these areas are cleaned and sanitized. Contract a pest control company to set up traps and provide advice on control measures/monitoring. Provide report to inspector.
A small wooden stool placed below the meat grinder was in disrepair and absorbent to moisture. , -Replace or repair the stool so that the surface is smooth, impervious to moisture and easily cleanable. ,
1. There is a bulk storage of equipment on the shop floor. Ensure this is removed as it encourages pest harborage., 2. Build up of debris on the floors around table legs, bottom of equipment, and hard to reach areas of the floor.