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Original Joe's Restaurant & Bar

4105 - 35 MacKenzie Way SW Airdrie AB T4B 0V7 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 13, 2024. The most recent inspection, on November 20, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on November 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on November 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on November 13, 2025. 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 once on November 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket near hand sink close to back door was not filled enough to fully submerge sanitizer cloths. This was corrected during the inspection. Ensure cloths are fully submerged in sanitizer.2. There was a sanitizer cloth on prep table. This was placed into sanitizer solution during inspection. Ensure cloths are stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl used for scooping flour was stored directly in container. This was removed during the inspection. Ensure scoops are stored outside bulk ingredient container or are stored so their handles are not contacting food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish batter and fries were held at room temperature. Staff stated that products were discarded after 1-2 hours but there was no time stamp or method of tracking. High risk foods must be held under temperature control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty knife was stored on magnetic knife bar on cook line. The knife bar had a build up of food debris and grease. Clean the knife and knife bar. Ensure dirty knives are not placed back on to knife bar.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required on floor of walk in freezer and on kitchen floor, particularly in hard to reach areas under prep tables and equipment.
  3. Monitoring Inspection

    0 infractions

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