Skip to content
Loading map…

Joey's Restaurant

24 - 9250 Macleod Trail SE Calgary AB T2J 0P5 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*The walk-in cooler located beside the mop sink was operating at temperatures ranging from 10.8°C to 11.4°C. During the inspection, all perishable items were relocated to another cooler.- Repair cooler and do not store food items inside until it consistently maintains temperatures at or below 4°C.
  2. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available onsite to verify sanitizer concentration.- Obtain chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Epoxy was applied to the back kitchen floor to improve traction and evenness, but not underneath/behind the cook line and tables, resulting in uneven surfaces and debris accumulation.- Ensure epoxy flooring is extended beneath all equipment and tables to eliminate uneven surfaces and allow for proper cleaning.2. Oil and grease buildup was noted on the ventilation canopy.- Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler located beside the mop sink was operating at temperatures ranging from 10.8°C to 11.4°C. During the inspection, all perishable items were relocated to another cooler.- Repair cooler and do not store food items inside until it consistently maintains temperatures at or below 4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat violation***Accumulation of grease and debris on wall behind the cooking equipment, under the deep fryers, dishwasher and dish washing sink. Floor was greasy and slippery. - Thoroughly clean the indicated areas and sanitize the kitchen. - Ensure to clean and sanitize the floor at all times. - Maintain a written cleaning schedule for the food establishment.**Sep 12, 2025: Accumulation of grease and food debris was noted on the walls and floor behind the cookline. Additional buildup was observed behind and underneath storage tables, standing freezer, and other hard-to-reach areas of the kitchen.- Thoroughly clean and sanitize all affected areas, including hard-to-reach corners.- Equipment should be pulled out if necessary to ensure complete cleaning.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeated violation***1. Accumulation of grease and debris on wall behind the cooking equipment, under the deep fryers, dishwasher and dish washing sink. Floor was greasy and slippery. - Thoroughly clean the indicated areas and sanitize the kitchen. - Ensure to clean and sanitize the floor at all times. - Maintain a written cleaning schedule for the food establishment.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the stand-up cooler were stored without cover at the time of inspection. Staff voluntarily covered the food items with lid.- Ensure to cover all food items in storage using container lids or plastic wrap.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher tested at 0ppm chlorine at the time of inspection. Sanitizer solution was low in the bucket. Temporary dishwashing set up for less than 24 hours until dishwasher is properly working.- Staff instructed to get new sanitizer bucket today and use disposable plates and cutlery as a temporary measure.- Staff informed about proper concentrations of chlorine sanitizer and using household bleach to make chlorine sanitizer in the prep sink until dishwasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen area was blocked by dishwasher racks with clean utensils at the time of inspection. The racks were emptied and removed from the area by staff. - Staff informed that the handwashing station must be free and readily available for handwashing at all times.
    • 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?
      • The weather stripping on the bottom left side of back door is missing as light can be seen coming through the gap.- Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeated violation***1. Accumulation of grease and debris on wall behind the cooking equipment, under the deep fryers, dishwasher and dish washing sink. Floor was greasy and slippery. - Thoroughly clean the indicated areas and sanitize the kitchen. - Ensure to clean and sanitize the floor at all times. - Maintain a written cleaning schedule for the food establishment.