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Joe's Grill Ltd.

67165 Lakeland Drive Highway 881 Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Joe's Grill Ltd. has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on August 28, 2026, found no infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 8 separate inspections, most recently on August 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 6 separate inspections, most recently on December 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 8 separate inspections, most recently on December 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A quaternary ammonium (quat) sanitizer bucket was observed to be slightly cloudy at the time of inspection.The operator prepared a fresh sanitizer solution during the inspection. Ensure sanitizer solutions are changed as often as necessary to maintain clarity and effectiveness, and verify concentrations are maintained within the manufacturer's recommended range.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single-use forks and spoons available for customer self-service at the front counter are observed stored in a disorganized manner, with handles and food-contact surfaces mixed together. This arrangement may result in customers touching the food-contact portion of utensils while selecting utensils, increasing the risk of contamination.Ensure that single-use utensils are stored, dispensed, and presented in a manner that protects food-contact surfaces from contamination. Utensils should be organized so that only the handle is accessible to customers during selection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup is observed on the grill hood at the time of inspection. Thoroughly clean the grill hood and maintain it in a clean condition. Ensure grease and residue are removed at a frequency sufficient to prevent accumulation and maintain sanitary operation of the equipment.
  3. 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?
      • Ventilation filters had a buildup of grease/debris.Clean the ventilation filters.Note: inspector was informed that the unit is due for servicing in March and so cleaning was on hold.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza line cooler in the back of the facility had an ambient temperature of 11.4C. There was no high risk food in the cooler at the time of inspection.Do not keep high risk food in the cooler, unless it is on ice at a sufficient level to maintain the food product at or below 4C.Note: a new prep cooler has been ordered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Ensure chlorine test strips capable of measuring 100-200 ppm are available and used to verify sanitizer concentrations each time a solution is prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink had a sign saying "out of order" and staff reported washing hands in the dishwashing sink.The water pressure to the handwashing sink was very low.Ensure there is sufficient water pressure to effectively wash hands.A functioning hand sink used only for handwashing is required.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza line cooler in the back of the facility had an ambient temperature of 8.0C. Do not keep high risk food in the cooler, unless it is on ice at a sufficient level to maintain the food product at or below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer is used for a sanitizer for manual dishwashing.Quat test strips were not available.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.It was reported test strips have been ordered and will arrive on Wednesday next week.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water pressure to the handwashing sink was very low.Ensure there is sufficient water pressure to effectively wash hands.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza line cooler in the back of the facility had an ambient temperature of 8.2C. Food in the top part of the cooler had only recently been moved from the walk in to the line cooler.Do not keep high risk food in the cooler, unless it is on ice at a sufficient level to maintain the food product at or below 4C.Food may be stored in the cooler if it is discarded after 2 hours and time must be tracked in some way.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer is used for a sanitizer for manual dishwashing.Quat test strips were not available.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water pressure to the handwashing sink was very low.Ensure there is sufficient water pressure to effectively wash hands.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The last water sample was submitted in December 2024. Samples are required on a quarterly basis (~every 3 months).Submit a water sample as soon as possible, and then on a quarterly schedule thereafter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation filters above the grill had a buildup of debris/grease and require cleaning.Ensure the ventilation filters are cleaned once per week or as needed to prevent grease/debris buildup.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza line cooler in the back of the facility had an ambient temperature of 7C. Food inside the cooler and in the top part of the cooler had internal temperatures of 6.0 - 6.4C.High risk food inside the cooler was removed during inspection. Employees were advised to move the high risk food in the top of the cooler out if the temperature did not return to 4C by the end of the lunch period. Inspection took place just before the busy lunch period.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer is used for a sanitizer for manual dishwashing.Test strips expired in November 2024 and did not seem to be reading properly.Obtain current test strips.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soft ice cream machine was blocking access to the paper towel for the handwashing sink. It was very difficult to access the paper towel.The hand sink and supplies (soap and paper towel) must be easily accessible at all times.Either the ice cream machine must be moved away from the paper towel dispenser, or the paper towel dispenser must be relocated to where it is easy to access.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The last water sample was submitted in December 2024. Samples are required on a quarterly basis (~every 3 months).Submit a water sample as soon as possible, and then on a quarterly schedule thereafter.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced donair meat in a metal container sitting beside the donair rotisserie measured 20C. The container was very full.Donair meat must be cooled from 60C to 4C within 2 hours. Do not overfill containers. Stir donair meat frequently to help cool faster.Donair meat was placed into the cooler during inspection.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution in 2 spray bottles each measured >400 ppm.Solutions were diluted to 400 ppm during inspection.Ensure quat sanitizer solutions are maintained at 200-400 ppm. Concentration must be verified with a test strip.A sanitizer bucket with cleaning cloths measured 0 ppm quat solution. It was determined that the solution had been made with hot water.Quat sanitizer was added to make a 400 ppm solution in lukewarm water. Do not use hot water to make sanitizer solutions as this will degrade the sanitizer very quickly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A new ice cream machine was added to the facility and to accommodate the machine, the paper towel dispenser located near the hand sink was removed.The dispenser is now located near the dishwashing sink.Paper towel dispensers must be conveniently located to the hand sink to ensure effective use.The paper towel dispenser near the dishwashing sink is too far away and across a busy food preparation area.Ensure a paper towel dispenser is conveniently located (within 3-4 steps) of the hand sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A half-used donair cone was placed onto the rotisserie during inspection.Donair cones must be completely sliced once they have started cooking. Any unused portions must be discarded.Procedures were reviewed with staff during inspection.
  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution measured >400 ppm.Ensure quat sanitizer solutions are maintained at 200-400 ppm as this is the food safe range.Solutions were diluted to 200-400 ppm during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A new ice cream machine was added to the facility and to accommodate the machine, the paper towel dispenser located near the hand sink was removed.The dispenser is now located near the dishwashing sink.Paper towel dispensers must be conveniently located to the hand sink to ensure effective use.The paper towel dispenser near the dishwashing sink is too far away and across a busy food preparation area.Ensure a paper towel dispenser is conveniently located (within 3-4 steps) of the hand sink.
  12. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A new ice cream machine was added to the facility and to accommodate the machine, the paper towel dispenser located near the hand sink was removed.The dispenser is now located near the dishwashing sink.Paper towel dispensers must be conveniently located to the hand sink to ensure effective use.The paper towel dispenser near the dishwashing sink is too far away and across a busy food preparation area.Ensure a paper towel dispenser is conveniently located (within 3-4 steps) of the hand sink.2. There was not sufficient water pressure or volume at the hand sink.Ensure there is sufficient water volume and pressure at the hand sink to effectively wash hands.
  13. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was observed beside the ice cream machine.A bucket of used cloths was present with no sanitizer.Ensure used cleaning cloths are stored in a sanitizer solution at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back line cooler measured 6.0C. Recorded temperatures over the past month show the cooler is consistently above 4C.Ensure the cooler is capable of maintaining food at 4C or less.If the cooler is not capable of maintaining a temperature of 4C or less then high risk food cannot be stored in the cooler for more than 2 hours, after which it must be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A new ice cream machine was added to the facility and to accommodate the machine, the paper towel dispenser located near the hand sink was removed.The dispenser is now located near the dishwashing sink.Paper towel dispensers must be conveniently located to the hand sink to ensure effective use.The paper towel dispenser near the dishwashing sink is too far away and across a busy food preparation area.Ensure a paper towel dispenser is conveniently located (within 3-4 steps) of the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was observed on top of the cutting board at the back line cooler. Cardboard had tape and grease spots present. Operators put pizza pans on the cardboard.Surfaces in a food establishment must be smooth, impervious to moisture, and easy to clean. Cardboard does not fit these requirements and cannot be used on food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard pizza boxes were observed stored on the floor in the back area.Ensure all food and food related items (eg packaging) are stored at least 6 inches off the floor and in a sanitary manner.

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