Original Joe's Restaurant

520 - 5 Giroux Road St. Albert AB T8N 6J8 · Food - General

3 inspections

1. Monitoring InspectionMay 14, 2026

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Cleaning cloths were observed not fully immersed in the sanitizer solution. The operator was advised to fill the sanitizer bucket to an appropriate level to ensure that all cleaning cloths remain fully submerged. The operator acknowledged the instruction.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The fries were measured at 14°C using infrared thermometer while stored in a large food container on the rack. The operator confirmed the product had been out for approximately 30 minutes. The operator was advised to either bring out smaller batches from the freezer that can be cooked immediately or maintain safe temperatures by placing ice beneath the large food container to prevent time–temperature abuse. The operator complied and placed ice underneath the container.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Repeated Violation: 2026-05-14: New Violation: One of the wall tiles was noted to be damaged by Kitchen entrance. Please repair or replace the damaged wall tile as required.2025-06-04: 1. Status Outstanding: The floor tiles were noted to be damaged in the main kitchen area. Please repair or replace floor tiles as required. 2. Status Corrected: One of the wall tiles was noted to be damaged.Please repair or replace the damaged wall tile as required.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • A blue cutting board was observed with deep grooves and accumulated debris. The operator was advised to replace it with a new one and to regularly monitor cutting boards for deterioration and replace them as needed.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Plastic cups were observed stored in direct contact with the food product inside the bulk containers. Food-contact surfaces of utensils must be stored in a manner that prevents contamination. The operator was instructed to store the plastic cups out of the product or in a designated clean holder to prevent cross‑contamination.
2. Risk Management InspectionJun 4, 2025

   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?
     • 1. The floor tiles were noted to be damaged in the main kitchen area. Please repair or replace floor tiles as required. 2. One of the wall tiles was noted to be damaged.Please repair or replace the damaged wall tile as required.
3. Initial InspectionJun 2, 2025

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Cleaning cloths were noted to be stored on prep counters and in staff pockets. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. 2. The concentration of quat solution was noted to be at 50 ppm. Please be advised that the quat solution must be maintained at 200 ppm at all times. Please use a test strip to test the concentration of quat solution.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • It was noted that the facility was thawing raw meat in the dishwashing sink. One of the staff members was noted to be filling quat solution in the same sink, contaminating bucket with raw meat. This was discussed with the operator during the inspection. Please be advised not to use dishwashing sink for any other purposes while raw meat is being thawed. The sink must then be cleaned and sanitized properly prior to using it for any other purposes.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Staff drinks were noted with food related items. Please designate an area to store staff personal items. Please do not store staff personal items with food and food related items.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. Three ice buckets along with ice scoop were noted to be stored by the front hand washing sink and a quat solution bucket was stored inside the bar hand washing sink, making both these sinks inaccessible for food handlers to wash hands.Please be advised that all hand washing sinks are fully accessible for food handlers to wash hands at all times. Please do not block hand washing sinks.2. The paper towel dispenser noted by the front hand washing sink was not in operational state at the time of inspection. The operator indicated that they have placed an order to purchase a new paper towel dispenser. Please replace the paper towel dispenser.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • An odor was noted by the dishwashing area. Please investigate and re-mediate this concern.
   • 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. The floor tiles were noted to be damaged in the main kitchen area. Please repair or replace floor tiles as required. 2. One of the wall tiles was noted to be damaged.Please repair or replace the damaged wall tile as required.3. The employee washroom door was noted to be open at the time of inspection. As this door opens directly into the food handling area, please ensure that this door is closed at all times. Please install a self-closing mechanism to this door.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • General cleaning is required underneath and inside all equipment. Please clean and sanitize the facility and ensure it is maintained in a clean and sanitary manner at all times.