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Original Joe's Restaurant & Bar

109 8 Avenue SW Calgary AB T2P 1B4 · 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 October 26, 2023. The most recent inspection, on September 4, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on January 21, 2026. 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?

  • 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 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 31, 2026. 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 14 times across 7 separate inspections, most recently on September 4, 2026. 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?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • OUTSTANDING on 9/3/2026Bucket quats sanitizer at the bar area tested at 0 ppm at the time of inspection. Operator indicated the sanitizer was obtained from the basement dispenser. Dispenser sanitizer was also tested and was unsatisfactory. Please use the kitchen sanitizer dispenser for contact surface sanitizer until the basement dispenser is repaired.The sanitizer bucket was changed using the kitchen dispenser and tested satisfactory.**Please repair basement quats sanitizer dispenser and ensure it provides 200 ppm concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING on 8/31/2026Main kitchen's lighting was dim and it was difficult to see all areas without the use of a flashlight.Kitchen's must be bright and well lit.Suggest adding more lights and/or re-paint the ceilings white.
    • 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. Cracked/broken tiles were observed in the main and basement kitchen. Please repair/replace the tiles such that the flooring in the kitchen is smooth, impervious to moisture, and cleanable.2. There are two sections of the wall behind the ice machine in the basement that have been removed. Ensure walls are finished and constructed to be smooth, durable and easily cleanable.**Repair the walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the main kitchen counters and cookline, and under the bar counters to prevent attraction of pests.**Please clean
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket quats sanitizer at the bar area tested at 0 ppm at the time of inspection. Operator indicated the sanitizer was obtained from the basement dispenser. Dispenser sanitizer was also tested and was unsatisfactory. Please use the kitchen sanitizer dispenser for contact surface sanitizer until the basement dispenser is repaired.The sanitizer bucket was changed using the kitchen dispenser and tested satisfactory.**Please repair basement quats sanitizer dispenser and ensure it provides 200 ppm concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white drinks cooler at the bar was measured at 10°C ambient temperature at the time of inspection. Small single-use milk portion containers were being stored in the unit. Ensure the cooler is adjusted and maintained at 4°C or below, particularly when storing dairy products, to prevent bacterial growth and ensure food safety. **The milk containers were removed and relocated to another cooler that was operating at an adequate temperature during the inspection.
    • 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. Cracked/broken tiles were observed in the main and basement kitchen. Please repair/replace the tiles such that the flooring in the kitchen is smooth, impervious to moisture, and cleanable.2. There are two sections of the wall behind the ice machine in the basement that have been removed. Ensure walls are finished and constructed to be smooth, durable and easily cleanable.**Repair the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING on 8/31/2026Main kitchen's lighting was dim and it was difficult to see all areas without the use of a flashlight.Kitchen's must be bright and well lit.Suggest adding more lights and/or re-paint the ceilings white.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the main kitchen counters and cookline, and under the bar counters to prevent attraction of pests.**Please clean
  3. Demand 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?
      • Main kitchen's lighting was dim and it was difficult to see all areas without the use of a flashlight.Kitchen's must be bright and well lit.Suggest adding more lights and/or re-paint the ceilings white.
  4. Risk Management Inspection

    3 infractions

    • 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?
      • Mouse droppings were observed under the dishwasher/dishwashing area in the main kitchen. Please safely clean up the droppings and sanitize all affected areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was observed under the mechanical dishwasher in the main kitchen. Please ensure any leaks are repaired, clean up any standing water after dishwashing, and keep the area around the dishwasher clean and sanitary.Standing water is an attractant to mice, please minimize any standing water to help abate the pest issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main kitchen's lighting was dim and it was difficult to see all areas without the use of a flashlight.Kitchen's must be bright and well lit.Suggest adding more lights and/or re-paint the ceilings white.
  5. Risk Management 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?
      • Main kitchen's lighting was dim and it was difficult to see all areas without the use of a flashlight.Kitchen's must be bright and well lit.Suggest adding more lights and/or re-paint the ceilings white.
  6. Demand Inspection

    3 infractions

    • 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?
      • 1) Droppings were observed in the basement area.2) A gap was observed by the back door leading into the dining area. The dining area is separated by a door, a small hallway/fire exit, and another door. A pipe installed in this area extends into the basement, leaving a large gap that allows rodents to travel back and forth. The area was poorly lit, making it easy to overlook, and requires cleaning.3) No traps were set up outside or inside the back door.4) The internal door was noted to have damaged weather stripping.*Remove mouse droppings and clean the above-mentioned area. refer to link for the procedure: *Install/replace the weather stripping.*Have a pest control company identified and seal all the potential gaps/ entry points of pest.**Send the recent pest control report to the health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main kitchen's lighting was dim and it was difficult to see all areas without the use of a flashlight.Kitchen's must be bright and well lit.Suggest adding more lights and/or re-paint the ceilings white.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard-to-reach areas both in main kitchen and in downstairs prep kitchen.Clean noted areas.
  7. Monitoring Inspection

    3 infractions

    • 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?
      • Many fruit flies present in the bar area.Area needs servicing by a pest control company.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main kitchen's lighting was dim and it was difficult to see all areas without the use of a flashlight.Kitchen's must be bright and well lit.Suggest adding more lights and/or re-paint the ceilings white.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard-to-reach areas both in main kitchen and in downstairs prep kitchen.Clean noted areas.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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