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Original Joe's Restaurant & Bar

205 - 971 64 Avenue NE Calgary AB T2E 9B7 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty reusable wiping cloth was observed on food contact surface.The wiping cloth was removed at the time of inspection. When not in use store reusable wiping cloth fully submerged in a sanitizing solution maintained at appropriate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods in the walk-in cooler were not covered.Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large portion of cooked bacon was left near the griddle at room temperature (discarded).Store all high risked foods away from temperature danger zone, store cold at 4C or below or hot at 60C and above.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were wiping off dirty hands using a cloth placed on their waist. The inspector informed the staff that they should be washing hands instead and walked the staff through the proper handwashing procedure.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit was measured on the surface at 55°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The lid/cover of the hot-holding unit was also kept open, and the scoop was kept with food. The inspector informed the staff that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items, the lid should be kept in place, and the scoop be placed in hot water.