3 - 303 Southridge Drive SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Jiggers' Pub
This restaurant has been inspected 8 times since October 1, 2024, with 4 in compliance, 4 not in compliance, and 0 closures on record.
No violations
No violations
4 violations
Larva were found in a bag of peanuts place on the shelf for sale, the item was discarded.
The meat slicer had meat particles in hard-to-reach areas of the slicer. It needs to be dismantled and cleaned.
Fish in the freezer is not covered.
Bags of flour and garri for sale to customer was placed on the bare floor. There was a scoop left in the bag of flour, it was removed for cleaning.
No violations
1 violation
The floor behind the chest freezer has a buildup of dirt/debris and requires cleaning.
3 violations
Operator stated utensils were cleaned, rinsed, and then sprayed with chlorine sanitizer. Instructions for proper dishwashing sanitizing was reviewed with the owner., , Ensure dishes are immersed in a 100-200 ppm chlorine solution at a temperature of not less than 45°C (113°F). Ensure test strips are used to verify the concentration.
Current permit is expired, invoice has been sent.
The floor behind the chest freezer has a buildup of dirt/debris and requires cleaning.
No violations
4 violations
Used cleaning cloths were placed in the handwashing sink. The operator promptly removed them and placed them in the washing machine.
The meat slicer was dirty with meat residual.
The items in the commercial refrigerator (the operating one closest to the entrance) were measured at 6.8 °C. The operator would ask another person to dial down the temperature. , As a temporary measure, the operator turned on a backup fridge to place the high risk items. While waiting for the backup fridge to cool down, the high risk items were pushed further into the fridge where the temperature was cooler.
The back area was unorganized with a set of tires placed on the floor.