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Original Joe's Restaurant & Bar

150 - 28 Southridge Drive Okotoks AB T1S 0J7 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on March 2, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 2 separate inspections, most recently on February 25, 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 2 times across 2 separate inspections, most recently on February 25, 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 2 times across 2 separate inspections, most recently on February 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on February 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. Monitoring Inspection

    0 infractions

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