7 - 3012 17 Avenue SE · ALBERT PARK/RADISSON HEIGHTS
January 27, 2026
Pass**CORRECTED**, 1. Observed wet cleaning cloths on counters in the back kitchen. Cloths removed during the inspection., , COMPLETE THE FOLLOWING:, 1. Ensure cloths are kept in the sanitizer bucket when not in use.
1. Observed old food debris in the hard-to-reach areas of the meat slicer., , COMPLETE THE FOLLOWING:, 1. Clean and sanitize the meat slicer more thoroughly to protect food from contamination.
1. Customer plastic utensils stored in different directions., , 2. Ketchup stored in opened can in cooler in the front area. , , COMPLETE THE FOLLOWING:, 1. Ensure customer utensils are stored in the same direction to protect the eating side from contamination when reaching for utensils., 2. After opening cans of food, the food must be transferred to food grade containers, because cans may start to rust after opening.
1. The back exterior door was propped open, and the screen door had gaps at the bottom., , COMPLETE THE FOLLOWING:, 1. Install a weatherstrip on the screen door to prevent the entry of pests into the facility.
**OUTSTANDING**, 1. Ventilation canopy filter appeared dirty., **January 27, 2026: grease observed on filters and front exterior of hood vent. , , COMPLETE THE FOLLOWING:, 1. Clean areas noted above.
1. Back area: , The baseboard behind the chest freezer was not secured to the wall., , COMPLETE THE FOLLOWING:, 1. Secure the baseboard to the wall to facilitate cleaning in the area.
**OUTSTANDING**, 1. There was an accumulation of dirt and debris on floors under cooking equipment and the prep cooler in the kitchen. , , 2. A written cleaning schedule was not available., , COMPLETE THE FOLLOWING:, 1. Thoroughly clean the areas noted above. They need to cleaned as often as necessary to maintain them in a visibly clean condition., 2. Please develop a daily, weekly and monthly cleaning schedule.
1. Dust observed on ceiling tile in the back kitchen. , , 2. There was food debris on the can opener. , , 3. Back area: , a. Debris noted on floor behind the chest freezer. , b. Debris noted on floor in the room labeled 'employees only' , , COMPLETE THE FOLLOWING:, 1. Clean areas noted above thoroughly and more often. , 2. Clean and sanitize the can opener after use.
Momma Jean's is in the ALBERT PARK/RADISSON HEIGHTS neighbourhood. ALBERT PARK/RADISSON HEIGHTS, Calgary has 44 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 13, 2026, there are 33 (75%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since September 12, 2024, with 4 passes and 0 closures on record.
**CORRECTED**, 1. Observed wet cleaning cloths on counters in the back kitchen. Cloths removed during the inspection., , COMPLETE THE FOLLOWING:, 1. Ensure cloths are kept in the sanitizer bucket when not in use.
1. Observed old food debris in the hard-to-reach areas of the meat slicer., , COMPLETE THE FOLLOWING:, 1. Clean and sanitize the meat slicer more thoroughly to protect food from contamination.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
SOUTHVIEW
1. Customer plastic utensils stored in different directions., , 2. Ketchup stored in opened can in cooler in the front area. , , COMPLETE THE FOLLOWING:, 1. Ensure customer utensils are stored in the same direction to protect the eating side from contamination when reaching for utensils., 2. After opening cans of food, the food must be transferred to food grade containers, because cans may start to rust after opening.
1. The back exterior door was propped open, and the screen door had gaps at the bottom., , COMPLETE THE FOLLOWING:, 1. Install a weatherstrip on the screen door to prevent the entry of pests into the facility.
**OUTSTANDING**, 1. Ventilation canopy filter appeared dirty., **January 27, 2026: grease observed on filters and front exterior of hood vent. , , COMPLETE THE FOLLOWING:, 1. Clean areas noted above.
1. Back area: , The baseboard behind the chest freezer was not secured to the wall., , COMPLETE THE FOLLOWING:, 1. Secure the baseboard to the wall to facilitate cleaning in the area.
**OUTSTANDING**, 1. There was an accumulation of dirt and debris on floors under cooking equipment and the prep cooler in the kitchen. , , 2. A written cleaning schedule was not available., , COMPLETE THE FOLLOWING:, 1. Thoroughly clean the areas noted above. They need to cleaned as often as necessary to maintain them in a visibly clean condition., 2. Please develop a daily, weekly and monthly cleaning schedule.
1. Dust observed on ceiling tile in the back kitchen. , , 2. There was food debris on the can opener. , , 3. Back area: , a. Debris noted on floor behind the chest freezer. , b. Debris noted on floor in the room labeled 'employees only' , , COMPLETE THE FOLLOWING:, 1. Clean areas noted above thoroughly and more often. , 2. Clean and sanitize the can opener after use.
Thawing of meat (approximately 1lbs) observed in sink without running cold water. This practice poses risk of bacterial growth as meat was being thawed under unsafe temperature. , - Thaw meat under cold running water or directly cook it.
A few items such as chemical bottles, nails and other construction related equipment stored with food in dry food storage area., - Ensure to store all non-food related separately.
Ventilation canopy filter appeared dirty., Clean ventilation canopy filters.
1. Cardboard was used to in the cookline to absorb oil from the floor and shelves., - The floors, walls and ceiling should be smooth, impervious to moisture and easily cleanable., 2. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas., - Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas., 3. A written cleaning schedule was not available., - Prepare and follow the cleaning of all areas of the food establishment, including equipment, and structural surfaces.
Not food safe sanitizer was prepared., - Ensure a food safe sanitizer is mixed during operation. , mixed a 100ppm bleach, , used cleaning rags were sitting on the counter., - Soak the rags in sanitizer in between use.
A chicken broth was kept at room temperature for more than 2 hours, temperature at 25C. , - Discarded. , , Raw bacons were kept at room temperature, temperature at 8C., - Put back to the fridge. , Ensure high temperature foods are kept out of temperature danger zone of 4-60C.
The low temp dishwasher was dispensing 50ppm of sanitizer at the end., - Ensure 100ppm of sanitizer was dispensed.
No pest monitoring records were kept., - Ensure maintain a record of the monthly pest control monitoring plan, template sent via email.
Greasy cardboard, newspaper, and paper egg trays were used to in the cookline to absorb oil., - Ensure the uncleanable materials are discarded daily for cleanable surfaces and to prevent pest.