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Joey Bell Tower

10310 101 Street NW Edmonton AB T5J 3R6 · Food - General

Official record from Alberta →

Inspection summary

Joey Bell Tower has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on September 3, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 once on May 8, 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 once on May 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 7 separate inspections, most recently on November 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on May 8, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the bucket on the cookline was measured at inadequate concentration. Sanitizer was replaced during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed going back to food handling without washing hands between tasks.Ensure handwashing is completed at required times. A copy of the handwashing poster will be provided.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Records of pH of the Sushi was not observed. Ensure pH of rice is monitored and recorded every time a fresh batch is prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Fish and frozen chicken were observed been thawed at room temperature.Food was moved into the cooler during inspection.Ensure food is thawed safely either by;1. Thawing overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not observed, and the back door had a gap beneath it.Ensure pest records are provided and available for review and, weatherstripping is completed on the backdoor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certifications for food handlers were not available for review. Ensure up to date Alberta Approved food safety certification is completed by food handlers and a staff with certification is available onsite when you have 6 or more food handlers in site.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • November 4, 2025;- Dishwasher was in use for glassware, external gauge was operational. Maximum temperature attained at dish level was 45C using both the inspector's and facility's probe thermometer.Ensure glassware are run through the kitchen dishwasher to complete the sanitizing cycle. Glasswasher should not be used for sanitizing until 71C can be attained at dish level (internally).----------------------------------------------------------The high temperature glasswasher was not reaching 71C at dish level nor 82C/180F on the external gauge. The external gauge was showing "E". Glassware should be washed in any of the kitchen dishwashers until glasswasher is repaired.Ensure glasswasher can sanitize dishes at minimum temperature of 71C internally and show 82C/180F on the external gauge.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature glasswasher was not reaching 71C at dish level nor 82C/180F on the external gauge. The external gauge was showing "E". Glassware should be washed in any of the kitchen dishwashers until glasswasher is repaired.Ensure glasswasher can sanitize dishes at minimum temperature of 71C internally and show 82C/180F on the external gauge.
  6. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooler door at the salad station does not close properly.Contact a technician to fix/service the defective cooler door.
  7. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Rolls of Sushi with salmon are being held at room temperature without Time as Public Health Control Approval from AHS.All sushi with salmon must be stored at 4C (40F) or colder, unless TPHC has been granted by AHS.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooler door at the salad station does not close properly.Contact a technician to fix/service the defective cooler door.
  8. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cooler compartments at the lounge are not in proper working order. Do not use these coolers to store high risk foods until it has been fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The safety strap buckle on the diaper change table in the men's washroom is broken/disrepair. Replace or repair the broken safety strap buckle on the diaper change table in the men's washroom.
  9. Demand Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit invoice has not been paid.Operator was instructed to make payment online and email proof of payment to EPH.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cooler compartments at the lounge are not in proper working order. Do not use these coolers to store high risk foods until it has been fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The safety strap buckle on the diaper change table in the men's washroom is broken/disrepair. Replace or repair the broken safety strap buckle on the diaper change table in the men's washroom.
  10. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cooler compartments at the lounge are not in proper working order. Do not use these coolers to store high risk foods until it has been fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The safety strap buckle on the diaper change table in the men's washroom is broken/disrepair. Replace or repair the broken safety strap buckle on the diaper change table in the men's washroom.

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