FCU9 - 6604 137 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Jimmy The Greek is in the KILDARE neighbourhood. KILDARE, Edmonton has 36 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 23 (64%) 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.
Donair & Pizza Lover
BELVEDERE
This restaurant has been inspected 7 times since February 20, 2024, with 4 in compliance, 3 not in compliance, and 0 closures on record.
No violations
7 violations
The soap dispenser at the front hand sink was in disrepair and not dispensing soap. Ensure that soap is available at all hand sinks at all times. Liquid soap was purchased during the inspection.
Observed pieces of calamari stored uncovered in a container in the chest freezer with frost accumulation on the product. The product was not labelled. Ensure that the freezer is cleaned out regularly and that food products are properly rotated., , The calamari pieces were discarded onsite.
Chlorine sanitizer test strips could not be located. Please obtain chlorine test strips to verify chlorine sanitizer concentration. Maintain chlorine sanitizer solutions at 100 ppm during dishwashing.
Thermometer could not be located in the walk-in cooler. Please ensure all coolers are equipped with internal monitoring thermometers.
The following require attention:, , - Loose faucet at the dishwashing sinks, - Missing ceiling tile near walk-in cooler, - Cracked light cover near walk-cooler, - Burnt out light in back kitchen near the fryers, , Please repair or replace as needed. Ensure the facility is maintained in good condition.
The following require attention:, , - Heavy dust and buildup noted in the stand cooler in the back storage room. Please thoroughly clean and sanitize., , - White seasoning containers with unclean surfaces near the sinks. Ensure containers are cleaned and maintained in a sanitary condition., , - Chest freezer in the back storage room. Food debris noted. Please clean and maintain in a sanitary condition.
Observed food splashes and debris on the white door surface in the back kitchen area near the food preparation table. Please clean and maintain in a sanitary condition.
2 violations
The handwashing sink at the front service area was observed with no soap in the dispenser. Ensure handwashing sinks are maintained with soap to help facilitate effective handwashing. The operator provided soap in the dispenser at the indicated handwashing sink during the inspection.
A buildup of food debris was observed in the back corner beneath the front display counter. Ensure areas which are difficult to access are routinely cleaned. The operator cleaned the indicated area during the inspection.
No violations
1 violation
1. A buildup of food debris is observed in the corners of the walk-in cooler., 2. A buildup of food debris is observed beneath the front food service area, namely behind the back legs of the counter. , 3. A buildup of grease and/or grime is observed in the cabinet beneath the front handwashing sink. , 1-3. Ensure that the indicated areas are cleaned and sanitized.
No violations
1 violation
Front cooler - buffet style table was at 8C. Operator turned down the setting to drop the temperature during inspection. Operator was asked to have the unit corrected to 4C or less. , , Other cold holding units were at 4C or less, including the storage room units. , Hot holding units were at greater than 60C, , No Donair cone was being cooked at the time on the vertical broiler. It was discussed with operator the cooking steps involved. Operator conducts a secondary cooking step before serving. Cooling of meat includes slicing up the meat on the cone rather than placing it whole into the cooler. Good.