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Original Joe's Restaurant & Bar

2047 34 Avenue SW Calgary AB T2T 2C4 · 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 July 10, 2024. The most recent inspection, on September 9, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on July 10, 2024. 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 January 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on January 10, 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?

  • 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 5 times across 3 separate inspections, most recently on November 18, 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 2 times across 2 separate inspections, most recently on September 9, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at bar area handwash sink was empty.Operator re-filled during inspection.Ensure soap dispensers are maintained.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There is an accumulation of debris, grease, and other matter located in the following areas:- Underneath the hard-to-reach areas near the dishwashing area.- Along the walls inside the walk-in coolers.REQUIREMENT: Clean and sanitize these areas both routinely and thoroughly.2) The following areas were disorganized or otherwise did not facilitate cleaning or checks for pests.- Area across from the walk-in cooler (towel/chemical storage area)- Area underneath the staircase.REQUIREMENT: Organize these areas so they facilitate routine cleaning and pest checks.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the bar area did not detect any sanitizer when tested with the iodine test strip. The manager contacted the Ecolab representative, and the photo of the iodine test strip, sent via email, indicated a reading of 25 ppm.
    • 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?
      • A fly was observed sitting on the white mini cutting board.The manager was instructed to clean and sanitize the cutting board.Install a fly light to in the basement kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards,2. Deep grooves were noted on the cutting board.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease deposits and other residues were accumulated on the ventilation canopy filters.2) The janitorial room was dirty.Thoroughly clean the indicated areas.
  4. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the pasta in the prep cooler was 9.0°C.The foods held in the prep cooler were stored in a separate cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked raw fries were stored in a container with an internal temperature of 11.2°C.Fries were kept in the cooler.Bring fries in small portions and store them in an ice bath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the cook line was obstructed with two containers stacked together and a cart used to hold the fries while they are cooling.Ensure handwashing sinks are accessible at all times so that food handlers can conveniently wash their hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A nylon bag was used to cover the gap in the ceiling across the janitorial room.It was indicated that there were some repairs and in the process of covering the gap in the ceiling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The electrical switch cover in the janitorial room was broken and in a state of disrepair.Replace the electrical switch cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards,2. Deep grooves were noted on the cutting board.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy grease deposits and other residues were accumulated on the ventilation canopy filters.2) Dirt and debris build-up noted in the janitorial room.3) Underneath the prep coolers, dishwashing area and hard to reach areas had debris build-up.Thoroughly deep clean the indicated areas.

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