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Original Joe's Restaurant & Bar

10704 78 Avenue Grande Prairie AB T8W 0J9 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on February 17, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 March 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on February 5, 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 5 times across 4 separate inspections, most recently on February 11, 2026. 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 4 times across 3 separate inspections, most recently on January 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rubbermaid bin lids is damaged. Ensure all bins and lids are maintained in good repair. The lid is on order.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rubbermaid bin lids is damaged. Ensure all bins and lids are maintained in good repair. The lid is on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning: -Garbage cans. -Exit door. -Sanitizer buckets.Ensure all areas are maintained in a clean and sanitary condition.Update Feb 5, 2026: New sanitizer buckets are on order.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The fries in the walk-in freezer are currently uncovered, and frost debris from the overhead fans is falling directly onto the product. Ensure all food products are covered during storage. Staff covered the fries during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice cubes trays with ice in the walk-in freezer are currently uncovered, and frost debris from the overhead fans is falling directly onto the product. Ensure all food products are covered during storage, and verify that the walk-in freezer is operating properly
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rubbermaid bin lids is damaged. Ensure all bins and lids are maintained in good repair. The lid is on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-Shelves in the office holding liquor.-Parts of the floor. -Laundry Basket. Ensure all areas of the facility are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning: -Garbage cans. -Shelf holding dishwasher racks. -Exit door. -Above walk-in fridge.-Sanitizer buckets.Ensure all areas are maintained in a clean and sanitary condition.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The QUAT sanitizer in the bar area is noted at 50 ppm. 1. Please ensure the QUAT sanitizer is maintained at 200 ppm.Staff exchanged the sanitizer during inspection, and it measured 200 ppm.2. Used scrub pads and cleaning cloths are noted on a shelf in the dishwashing area. 2. Please ensure used scrub pads are discarded after use and ensure used cleaning cloths are laundered.The chef discarded the scrub pads and placed the used cleaning cloths in the laundry basket during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chicken batter is stored at room temperature for more than 2-hours. Staff indicated the batter is discarded every 3-hours. Please ensure any high-risk food products stored at room temperature are discarded every 2-hours.The chef discarded the batter during the inspection. If the facility would like the product to remain at room temperature greater than 2-hours, please submit an application for time as a public health control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-Shelves in the office holding liquor.-Parts of the floor. -High-touch areas on staff bathroom door and back door. -Laundry Basket.-Beverage syrup hoses. Please clean all indicated areas and ensure all equipment and areas of the facility are maintained in a clean and sanitary condition.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used steel wool is noted on the counter in the dishwashing area.Please discard steel wool after use. The chef discarded the steel wool during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage space used by staff is blocked by beverage containers and personal items are stored on the beverage containers.Please organize the staff storage area and ensure personal items are stored separately from food items.
    • 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 pipe to the dishwasher leaks when the dishwasher is in operation. Please repair the leak as per Alberta Safety Codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber gaskets around the salad cooler were not durable and breaking apart.ENSURE:New gaskets are installed that are durable. Update November 17, 2023: Not observed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid on the prep cooler is taped on, making it difficult to clean. Please repair the prep cooler lid and ensure the lid is smooth, durable, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-The cutting boards. -The dish racks.-The walls in the dishwashing area. -Storage bins.-Wall by the two-compartment sink. -The metal shelf.Please clean all indicated areas and ensure all areas and surfaces are maintained in a clean and sanitary condition.
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