Original Joe's Restaurant & Bar
150 - 28 Southridge Drive Okotoks AB T1S 0J7 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A few QUATs sanitizer buckets in the main kitchen was measured at below 200 ppm concentration. **Ensure QUATs sanitizer concentration is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A canister of whipped cream was observed to be stored on top of insert containers without lids located in the cooler unit adjacent to the kitchen wall. **Remove canister of whipped cream from this location and store in lower prep cooler to prevent from potential contamination of the contents in the insert containers. **CORRECTED DURING INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Opened bottles orange juice and apple juice was observed sitting at room temperature in the bar area. Temperature of orange juice measured at 15 degrees Celsius. **Ensure opened bottles of orange juice and apple juice are refrigerated after opening and kept at a temperature of 4 degrees Celsius or colder. **CORRECTED DURING INSPECTION.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine concentration of the dishwasher was measured at 0 ppm. Error message noted on the digital display indicating a sanitizer blockage. **Ensure the chlorine concentration is maintained at a concentration of 100 ppm. ***CORRECTED DURING THE INSPECTION.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build up of dirt and grime was observed on the floor underneath the handwashing sink in the bar area. **Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATs sanitizer in spray bottles and buckets were less than 200 ppm concentration. **Ensure QUATs sanitizer is maintained at a concentration of 200 ppm. ****CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliced chicken was left cooling at room temperature. The internal temperature was approximately 20 degrees Celsius. Staff reported that the chicken had been left for 1 hour. **Cooling should not be done at room temperature. Ways to cool food quickly include filling large sink with ice and cold water, portion out food into smaller containers or shallow pans and place in cooler or cut large pieces of meat or poultry into smaller pieces and place in shallow pans and refrigerate. As a general rule of thumb, food should cool from 60 degrees Celsius to 20 degrees Celsius within 2 hours and from 20 degrees Celsius to 4 degrees Celsius within 4 hours.**CHICKEN WAS PLACED IN THE REFRIGERATOR AT THE TIME OF THE INSPECTION.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a pool of water on the floor in the dry storage room. All food items stored in this area were in containers with tight fitting lids on shelf (water was not touching these containers). It was noted that the hot water tank has a leak and repairs are in progress. **Clean the indicated area and ensure the hot water leak is repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Customer bowls for French onion soup were observed stored underneath the steam table, with debris and dirt from this area falling into bowls. Bowls were moved and washed during inspection. Ensure that open utensils are not stored in this area unless it can be maintained in a clean and sanitary state.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions