Skip to content
Loading map…

Original Joe's Restaurant & Bar

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

4 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

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed raw chicken wings in prep sink being thawed using warm standing water rather than cold running water. The kitchen manager corrected this on site by using cold running water to thaw the chicken.