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Original Joe's Restaurant & Bar

1220 Kensington Road NW Calgary AB T2N 3P5 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The cleaning cloth bucket in the kitchen area measured 100 ppm of Quats.- A wet cleaning cloth was observed on a spray bottle in the bar area.*Staff changed the solution, and the concentration later measured 200 ppm.*Staff were advised to fully submerge wet cleaning cloths in the designated bucket.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - A handwashing sinks in the kitchen (across from the cook line) contained food debris, suggesting it was being used as a dump sink. *Clean the hand washing sink.**Staff were reminded that handwashing sinks are for handwashing only and must not be used for dumping food or other purposes.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are stored on the counter. Cleaning cloths must be placed in a bucket with an approved sanitizing solution to rid of contamination and prevent microbial growth. The operator placed all cleaning cloths in the sanitizing solution during the inspection. 2. Cleaning cloths stored in the sanitizer bucket were not fully submerged, the volume of the sanitizer was too low. Cleaning cloths must be fully submerged in the sanitizing solution to remove contamination and prevent microbial growth. The operator refilled the sanitizer buckets during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable cups used for the bulk foods were stored inside of the container and did not have a handle. Ensure utensils used for bulk items are stored in a separate area to prevent contamination of the bulk supply. Replace disposable cups with utensils that have a handle to avoid contamination with the bulk supply when in use. The operator disposed the scoops and informed the PHI an order will be placed for alternative scoops.
  4. Monitoring Inspection

    0 infractions