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Original Joe's Restaurant & Bar

205 - 971 64 Avenue NE Calgary AB T2E 9B7 · 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 November 15, 2023. The most recent inspection, on August 11, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 3 separate inspections, most recently on July 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 11, 2026. 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?

  • 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 5 times across 5 separate inspections, most recently on August 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff clothing was stored with bottled wine in the bar.Personal items were removed from the bar during the inspection.
    • 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?
      • There were a few dead flies on the bar countertop. One live fly was observed in the bar and another two live flies were observed in the corridor behind the bar.Remove flies from the food establishment. Clean and sanitize the bar countertop. Suggested the use of an air curtain above open doorway.
  2. Risk Management 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?
      • No paper towels were available at the staff washroom hand sink during the inspection. Ensure the dispenser is functional and stocked at all times.**Repair dispenser and place a paper towel roll while waiting for repairs.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature chemical dishwasher was found to be dispensing 0 ppm chlorine sanitizer at the time of inspection, indicating inadequate sanitizing agent is being dispensed. Use manual sanitizing in the 2-compartment sink.***Repair the sanitizer dispensing system immediately to ensure the dishwasher consistently provides the required sanitizer concentration for effective dish sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the staff washroom hand sink during the inspection. Ensure the dispenser is functional and stocked at all times.**Repair dispenser and place a paper towel roll while waiting for repairs.
  4. 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.
  5. 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.
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