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Original Joe's Restaurant & Bar

108 - 9372 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A salad mixing bowl was stacked on top of prepped lettuce. Container was removed as items should not be stacked on prepped uncovered food.2. Pickles and juice were stored in customer ice. Keep customer ice well clear of items to prevent contamination of customer ice. These items were removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler closest to the cook line entrance was an ambient temperature of 10-14 degrees Celsius. High risk food items internal temperatures were 8 degrees Celsius and were moved to refrigeration units which temperatures were less than 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler closest to the cook line entrance is not functioning properly. Repair prep cooler so that it can maintain temperatures less than 4 degrees Celsius.
  2. Monitoring Inspection

    3 infractions

    • 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.Observed again May 5, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tape was being used to hold on a piece of stainless steel in the cook line. Located to the right of the stand up freezer upon direct entrance to the cook line. Properly repair surfacing so that tape is not required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the handles of the prep coolers in the cook line. Ensure high touch surfaces are cleaned and sanitized at more frequent intervals.
  3. Monitoring Inspection

    4 infractions

    • 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?
      • One of the lights in the walk-in cooler was not work.Ensure the lightbulb is replaced to provide proper lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the deep fryer baskets had a broken wire. The basket was removed from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover in the walk in cooler.Clean area noted above.
  4. Monitoring Inspection

    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?
      • The washroom opens directly into the kitchen, the door was left open.Ensure washroom door is always closed.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizer solution. Cleaning clothes were on food preparation surfaces. The cloths were removed and properly stored/discarded by the staff during inspection.Please ensure cleaning cloths are always stored in a sanitizer solution when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution was measured to be at 10ppm. 10ppm was also measured from the automatic sanitizer mixer/dispenser. The staff present manually prepared buckets of 200ppm Quat sanitizer solution during inspection. The manager informed the staff that 200ppm Quat sanitizer solutions must be manually prepared until the automatic mixer is re-calibrated. Please contact your chemical service provider and ensure the sanitizer mixer is properly calibrated.