Original Joe's Restaurant & Bar
12520 102 Avenue NW Edmonton AB T5N 0M3 · Food - General
Inspection summary
Original Joe's Restaurant & Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 17, 2025. The most recent inspection, on June 10, 2026, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on May 6, 2025. 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 once on June 10, 2026. 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 June 10, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 once on May 6, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
3 inspections
- 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 cloth was observed on top of a sanitizer spray bottle. The cloth was stored inside a bucket of 200ppm Quat sanitizer solution during inspection. Ensure used cleaning cloths are stored in a sanitizer solution when not in use if they are to be re-used.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff in the kitchen had a cleaning cloth hung on his apron. The cloth was being used to wipe the hands during food preparation. The staff was advised to remove the cloth during inspection.Please note that proper handwashing during food preparation is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 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?
- Back hallway (leading to the mechanical room) had mouse droppings in hard to reach areas. Please remove the droppings. Also, it is important to remove unused/wanted items from the facility to prevent harborage.Flies were noted in the dishwashing, server and bar areas. Please discuss with pest control technician to determine where the source is coming from and apply corrective actions. Please clean all spills/stains. Any open bottles (ie. Liqueurs) should be covered. Clean all drains (incl. dishwashers/glasswashers). Any wet towels are to be bagged/placed in bins with tight lids and laundered frequently.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One square strainer hanging above the two compartment sink was in poor repair. Please discard.
- 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?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hands in the kitchen and server area were equipped with soap and paper towels. The sink in the bar was missing soap and paper towels. Going forward, please ensure it is a dedicated hand sink.
- 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?
- Pest control company comes on a biweekly basis. Mouse droppings were observed under the stairwell - no food or equipment were stored there. Please conduct a thorough clean and place traps in the area. It is important to seal the area if possible.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?