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Original Joe's Restaurant & Bar

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

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on November 18, 2025, found no infractions.

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

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 2 times across 2 separate inspections, most recently on November 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 14, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

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

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