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Joey's Restaurant

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

Official record from Alberta →

Inspection summary

Joey's Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on October 2, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing 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 2 times across 2 separate inspections, most recently on September 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 11, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on September 12, 2025. 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 2 times across 2 separate inspections, most recently on October 2, 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 on July 11, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. 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.

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