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D'Joseph Services Ltd.

101 - 3030 13 Avenue SE Medicine Hat AB T1B 1E3 · Food - General

Official record from Alberta →

Inspection summary

D'Joseph Services Ltd. has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on March 24, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 2 separate inspections, most recently on September 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on March 10, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on September 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on June 10, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak underneath the three-compartment sink.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a burnt out light in the kitchen.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a burnt out light in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two bulbs are burnt out in the hot holding unit.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding measured 45-55 degrees C. The operator increased the temperature setting on the unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit does not have a thermometer capable of measuring the required temperature range. There was a thermometer present, but it only measures up to 20 degrees C.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing refrigerator in the kitchen area is unable to maintain proper temperature; repairs have been scheduled. It is not currently being used to store high-risk foods.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen meat left out on the counter to thaw. It was placed into a refrigerator by the operator.Food may be thawed:i) under refrigeration at 4°C (40 °F) or less;ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv) by microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A standing refrigerator measured >4°C. High-risk foods were moved to the prep cooler and a different refigerator..
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing refrigerator in the kitchen area, despite being set to 3.0-3.5°C, is not maintaining temperatures <4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area is cluttered and disorganized which can prevent effective cleaning and provide harborage for pests.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a food container in the handwashing sink. The container was removed by the operator. The handwashing sink is to be unobstructed and used for no purpose other than hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The vent filters on the hood canopy have a buildup of debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The chest freezer and refrigerator (freezer portion) by the customer seating area contain a buildup of food debris.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators do not currently have recognized food safety training. Operators stated that they will take the required courses.

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