Skip to content
Loading map…

JOEY Crowfoot

50 Crowfoot Way NW Calgary AB T3G 4C8 · Food - General

Official record from Alberta →

Inspection summary

JOEY Crowfoot has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on July 20, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on July 20, 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?

  • 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 July 20, 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 August 21, 2024. 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 2 times across 2 separate inspections, most recently on July 20, 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 once on July 20, 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration at several sanitizer buckets in use on the line tested 0-50 ppm which is below the required concentration of 200 ppm. An air lock/bubbles were observed in the chemical concentrate supply line, affecting proper sanitizer delivery.Ensure sanitizer concentrations are maintained at effective level of 200 ppm at all times. Monitor sanitizer concentrations routinely throughout operation and replace solutions as required.Ecolab was contacted during the inspection and arranged to replace the chemical pickup probe.
    • 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?
      • A few drain flies were observed in the bar area. This issue was also documented during the previous inspection.Implement additional cleaning and maintenance procedures for drains and other potential breeding sites to eliminate the presence of flies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop observed outside of designated holder with buildup present on the back of the scoops.Store ice scoop in a clean, protected location when not in use.Incorporate cleaning and sanitizing of the scoop and holder into the daily opening procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup observed beneath the ice crusher and on adjacent surfaces.Clean and maintain clean the ice crusher, and surrounding surfaces.
  2. Monitoring Inspection

    2 infractions

    • 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?
      • Fruit flies were noted at the bar area. The chef indicated that the drains are treated with a fruit fly drain treatment and scrubbed again each morning. Deep clean the bar area to get rid of the fruit flies.
    • 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 edge of the counter at the front service prep area was missing a stainless steel flashing. A raw wood was exposed.A stainless steel flashing was installed to cover the exposed wood.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Drawer cooler: Hamburger patties were measured between 9.2 to 9.5 degrees C. and sirloin steak was measured at 9.4 degrees C. The drawers were not closing properly.2) Top Entree Cooler: Cream cheese honey mustard was measured at 9.5 degrees C. and cooler air temperature was measured between 4.0 to 6.0 degrees C. 1 to 2) Fix the coolers and store perishable food at 4 degrees C. or below.
    • 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?
      • Drain/fruit flies were observed in the dry storage area of the kitchen, on walls by the entrance of the bar and behind the bellini machine.Remove drain/fruit flies and continue with daily cleaning practices to eliminate conditions that allow pests to thrive.

Nearby inspected facilities

Own this business? Add a badge to your website