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Original Joe's Restaurant & Bar

15240 127 Street NW Edmonton AB T6V 0C5 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on July 21, 2026, recorded 4 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 July 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times on July 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 7, 2025. 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 July 21, 2026. 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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of salad dressing stored in an ice bath was measured at an internal temperature of 4°C; however, the surface temperature was 5°C, indicating inadequate cold holding at the surface. The operator was directed to add more ice to the ice bath and ensure that the container was adequately immersed to maintain proper temperature control. The corrective action was completed during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was observed at the bar handwashing station at the time of the inspection. The violation was corrected during the inspection by placing a bottle of liquid hand soap at the handwashing station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slight rust was observed on the interior surface of the ice machine.Conduct a thorough cleaning of the ice machine to remove the rust and ensure the equipment is maintained in a clean and sanitary condition at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A damaged (frayed) stainless steel deep fryer basket was observed during the inspection. Upon direction, the damaged basket was immediately discarded and replaced with a new one.2. Several children's utensils (forks and spoons) were observed to be damaged and stored in an unsanitary manner in a container. Upon direction, the kitchen attendant immediately discarded the damaged utensils, thoroughly washed and sanitized the remaining utensils, and stored them inverted (face down) in a clean container to protect them from contamination.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chili oil made with garlic cloves was left out at room temperature. Ensure high-risk foods are kept at a temperature of less than 4C or greater than 60C at all times. If high-risk foods are kept at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours. The chili oil was discarded onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm Iodine was detected at the glass dishwasher at the bar. Ensure iodine sanitizer is maintained at a concentration between 12.5 and 25 ppm. The operator later provided photos showing the iodine concentration tested at 12.5 ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit posted.Please post current permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Inside grey storage bins in dry storage area - built up food debris noted.- Black carts in detail.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- inside utensil and food bins in storage area along wall by prep area

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