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Original Joe's Restaurant & Bar

101 - 5411 Discovery Way Leduc AB T9E 8N4 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on January 14, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 January 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 24, 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 4 times across 3 separate inspections, most recently on January 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on January 6, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 6 times across 4 separate inspections, most recently on January 14, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong sewer smell is observed in the kitchen. Operator is advised to take care of it.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration is recorded nil in the dish washer. Operator is advised to repair the dish washer so that it provides sanitizer for dish washing. Operator is advised not to use dish washer until repaired or sanitize dishes after washing in the dish washer until dish washer is repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Onsite employees did not know how to test sanitizer concentration of the glass washer. Operator is advised to educate employees how to test sanitizer level of the glass washer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on kitchen ceiling and kitchen floor. Operator is advised to clean it and maintain it clean.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls/cups were being used as scoops and stored inside bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination. Bowls were replaced with scoops as a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was being stored at room temperature without time monitoring. To store food at room temperature an Time as A Public Health Control application must be submitted.
    • 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 back stainless-steel prep cooler had an accumulation of debris and was no longer smooth, non-porous and easy to clean.Clean area and reseal to ensure surface is smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall is damaged in dish wash area. Operator indicated that part of drywall was removed to repair the leak in drainpipe.
  6. Demand Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewa.ge smell is observed inside the facility
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Very strong sewer smell is observed in men's washroom and kitchen front area. Mild sewer smell is observed in the customer sitting area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall is damaged in dish wash area. Operator indicated that part of drywall was removed to repair the leak in drainpipe.
  7. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Very strong sewer smell is observed in men's washroom and kitchen front area. Mild sewer smell is observed in the customer sitting area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewa.ge smell is observed inside the facility
  8. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewa.ge smell is observed inside the facility
  9. Monitoring Inspection

    0 infractions

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