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Original Joe's Restaurant & Bar

2323 Rabbit Hill Road NW Edmonton AB T6R 3K8 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on July 23, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 6 times across 3 separate inspections, most recently on July 16, 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 4 times across 3 separate inspections, most recently on July 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 16, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 100 ppm quats detected in a sanitizer solution located in the food prep area.- Quat sanitizer solutions must be maintained at minimum 200 ppm. Staff prepared new 200 ppm quat solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Garlic butter mixture stored in an ice-water bath in front of the grill was measured at 14C. The manufacturer's instructions on the label state to keep this product refrigerated.- The garlic butter will be stored in the cooler.2. Cooked onions/base for French onion soup was measured at 52C, needs to be hot held at greater than 60C.- Staff added more water to the steam table and reheated the food to a temperature of >74C.
    • 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 cold water faucet at the handwash sink located in the cooking area does not shut off completely.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some black buildup noted on the floors in the men's public washrooms in hard-to-reach areas.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Food particles were observed in the two potato slicers located in the food preparation area. The staff confirmed that the slicers have not been used that day.-All food handling equipment must be washed and sanitized in a manner that removes contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The Quat sanitizer solution in front of the grill was measured at 50ppm. Staff refilled the container with a freshly made solution.- The requirement is that Quat is maintained at a minimum of 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The soup and mashed potatoes in the hot holding unit were measured at 55C. The hot holding unit's temperature was increased while the soup and mashed potatoes were reheated on the stove to a minimum of 74C by the staff.- Please ensure that high risk food is maintained hot at above 60C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a. The thermometers in the buns cooler and salad cooler located in the kitchen were reading 8C, while the temperature measured was at 2C and 3C respectively.b. A container of fish batter kept in ice water bath was measured at 8C. The container was observed not properly immersed in the ice water bath.- Ensure that all refrigeration equipment used are equipped with an accurate thermometer.- Food containers located in ice-water baths must be fully immersed to ensure the foods are held at 4C or colder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Several wall tiles by the grill are damaged. A service request has already been submitted by the Manager.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt accumulation was noted on the floor under the dump sink at the bar counter.-Cleaning is required.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 ppm quat sanitizer measured in the solutions stored in the cooking area, need to be at minimum 200 ppm.- Sanitizer solutions must changed on a frequent basis to ensure that the required concentrations are being maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter used for raw fish was measured at 12C due to an inadequate ice-water bath. - Food containers must be fully immersed in the ice water to ensure foods are held at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Package of cheese curds left out on the counter to complete the thawing process was measured at 12C.- Thaw frozen foods in the coolers or under cold running water. Do not leave high risk perishable foods out at room temperature for extended periods of time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The grill cooler is operating at 10C, needs to be at less than 4C. High risk perishable foods relocated to other coolers.- Operator to monitor the temperature. Do not store any high risk perishable foods in this cooler until a temperature of 4C or less is maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the floors by the ice machine, under the shelving units along the ice machine wall and by the back area ovens.- Cleaning required

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