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Original Joe's Restaurant & Bar

4720 51 Avenue Red Deer AB T4N 4H1 · Food - General

13 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The second preparation cooler was 11 C on top, while the underneath portion measured 2.5 C. The food on the top portion was internally probed and measured 8-9.5 C. The onsite kitchen manager was made aware and asked to discard the high-risk items, which was completed. Please ensure that the preparation cooler is maintaining a temperature of 4 C or below.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid permit, expires May 2026, was observed.The permit was located in the hallway to the kitchen, making it difficult for patrons to view. The onsite manager was asked to relocate the permit to a move visible area accessible to all patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas such as, under the shelving units in the walk- in cooler and handles on the walk-in coolers and freezers, were needing to be cleaned. Please ensure that hard to reach areas are cleaned and maintained in sanitary conditions.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips were observed to be expired at the time of inspection.Please ensure that valid test strips are available to help monitor and confirm sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas such as the ceiling just outside of the walk-in freezer and the walk-in freezer fan covers were observed to be in need of cleaning. The staff washroom faucet was observed to be loose at the time of inspection.Please ensure that the noted areas are cleaned. Please also ensure that the noted sink faucet is properly fastened/secured to ensure safe operation.
  4. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of QUAT sanitizer was noted to have inadequate labelling to indicate its contents. The manager was informed and the bottle was re-labelled shortly after. Please ensure that chemicals are kept properly labelled to ensure safe food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to dispense 0 ppm of sanitizer at the time of inspection. The kitchen manager was asked to use the adjacent two-compartment sink as a sanitizing step until the dishwasher is repaired.Please ensure that the dishwasher is able to dispense 100 ppm of chlorine sanitizer in the final rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips were observed to be expired at the time of inspection.Please ensure that valid test strips are available to help monitor and confirm sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was noted to be out of soap at the time of inspection. The hand sink was restocked after informing the manager.Please ensure that handwashing sinks are kept properly stocked to ensure proper and regular hand hygiene.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A roll of paper towels was observed to be stored outside of its dispenser in the staff washroom.Please ensure that the paper towels are stored in a manner that prevents their contamination to ensure proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was observed to be stored on an insanitary surface at the time of inspection. A set of tongs were also observed to be stored in 40.7C water. Scoops without handles were observed to be immersed in a bulk salt and paper container. The items were removed and/or stored appropriately after a discussion with the kitchen manager.Please ensure that utensils are stored in a manner that prevents the contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas such as the ceiling just outside of the walk-in freezer, the walk-in freezer fan covers, and the staff washroom fan cover were observed to be in need of cleaning. The staff washroom faucet was observed to be loose at the time of inspection.Please ensure that the noted areas are cleaned. Please also ensure that the noted sink faucet is properly fastened/secured to ensure safe operation.
  5. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grouting and weatherstripping in the kitchen needs to be replaced.Please ensure that all surfaces in the facility, including flooring and walls, are smooth, durable, non-absorbent, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep sink faucet by the receiving area was observed to be dripping and leaking. Please ensure that equipment in this facility is maintained in good condition that ensures safe handling of food.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back preparation handwashing sink was observed to have paper towels stored right next to the dispenser. The operator was informed and the towels were placed in the dispenser.Please ensure that handwashing sinks are stocked to help encourage regular and proper hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling/exhausts of the main hallway in between the kitchen and dishwashing area were observed to be in need of cleaning.Please ensure that the noted areas are kept clean to ensure the safe and sanitary handling of food.
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff coffee cups were observed next to the deep fryer and in the dry storage area next to the back door. The items were removed and a discussion was held with management.Please ensure that items not associated with food handling/operation are stored away from food storage and preparation to prevent the contamination of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The upstairs staff washroom was observed to have paper towels stored outside of their dispenser. The roll of paper towels was placed inside the dispenser after a discussion with the operator. Please ensure that handwashing supplies are stored in a clean and sanitary manner.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan covers in the walk-in cooler were observed to be dusty. Please ensure that the fan covers are cleaned to prevent the contamination of food.
  11. Risk Management 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 chlorine dishwasher was measured several times to be dispensing 0ppm of chlorine sanitizer at the time of inspection. Staff had mentioned that there were consistent issues with the pellet-feeding-style chlorine sanitizer dispenser. A temporary method of washing dishes using the dishwasher and a 2-minute bleach sanitizing step with the two-compartment sink nearby was provided to the operator. Please ensure that the chemical dishwasher is in good working order. Chlorine sanitizer should measure at 100ppm in the final rinse cycle of the dishwasher to properly remove contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan covers in the walk-in cooler were observed to be dusty. Please ensure that the fan covers are cleaned to prevent the contamination of food.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of QUAT sanitizer at the back prep area was measured to be below 200ppm at the time of inspection. The solution was changed after discussing with staff. Please ensure that appropriate sanitizer concentrations are maintained. QUAT sanitizer should be maintained at 200-400ppm to properly sanitize food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop handle was observed to be in contact with rice in the bulk rice container. The scoop was re-positioned in a manner that the handle was not in contact with the rice.Please ensure that utensils are stored in a manner that does not contaminate food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Degreaser was observed in a labelled QUAT sanitizer bottle at the time of inspection. The bottle was decanted after a discussion with management and staff. Recommendations on labelling of chemical bottles were provided. Please ensure that chemicals are stored in properly labelled bottles to ensure safe food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured several times to be dispensing 0ppm of chlorine sanitizer at the time of inspection. Staff had mentioned that there were consistent issues with the pellet-feeding-style chlorine sanitizer dispenser. A temporary method of washing dishes using the dishwasher and a 2-minute bleach sanitizing step with the two-compartment sink nearby was provided to the operator. Please ensure that the chemical dishwasher is in good working order. Chlorine sanitizer should measure at 100ppm in the final rinse cycle of the dishwasher to properly remove contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were observed to be stored outside of the dispenser in the staff washroom at the time of inspection. Staff mentioned that the dispenser was broken. Please ensure that the dispenser is repaired or replaced to help encourage regular and proper hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan covers in the walk-in cooler were observed to be dusty. Please ensure that the fan covers are cleaned to prevent the contamination of food.
  13. Monitoring Inspection

    0 infractions