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Original Joe's Restaurant & Bar

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

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 14 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on September 1, 2026, recorded 2 infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on December 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 1, 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 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 August 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on December 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 6 separate inspections, most recently on September 1, 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.

14 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Noted again: Multiple scoops were observed stored directly inside bulk dry food containers. Several scoop handles were in direct contact with the food product, creating a potential source of contamination.CDI: Staff removed the scoops and washed and sanitized them during the inspection. Ensure scoops are stored in a sanitary manner that prevents contamination of food products. Scoop handles should be kept above the food level, or the scoops should be stored in a clean, designated container outside of the food product.
    • 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?
      • The pest screen on the rear door was observed to have multiple tears that could allow the entry of flies and other pests. CDI: Staff repaired the damaged areas with tape during the inspection.Ensure pest screens are maintained in good repair and free of openings that may permit the entry of pests. Corrected during inspection.
  2. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed returning from outside the facility and immediately resuming food handling activities. Upon inquiry, the food handler confirmed they had come from outside and had not washed their hands before handling food.CDI: During the inspection, the food handler was instructed to wash their hands immediately before continuing food handling activities. Handwashing was completed during the inspection.Ensure all food handlers thoroughly wash their hands upon re-entering the food preparation area, after leaving the facility, and before handling food, utensils, or food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several bottles of orange juice and a blender jug were observed stored directly in an ice bin containing ice intended for customer beverages in bar area. The bottles were in direct contact with the ice. As the exterior surfaces of beverage containers and blender components are not maintained in a sanitary condition suitable for direct contact with consumable ice, the practice posed a risk of contamination to the ice. Ice is considered a food product and must be protected from contamination at all times.CDI: During the inspection, staff were instructed to discard the affected ice, and the ice was discarded. Staff were advised that if ice is used solely for cooling beverage containers, it should be kept separate from ice intended for consumption and clearly identified for that purpose.Ensure ice intended for customer consumption is protected from contamination and used exclusively for food service purposes. Do not store beverage containers, equipment, or other items directly in consumable ice. If ice is used for cooling bottles or containers, provide a separate designated container and clearly identify the ice as not intended for customer consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple scoops were observed stored directly inside bulk dry food containers. Several scoop handles were in direct contact with the food product, creating a potential source of contamination.Ensure scoops are stored in a sanitary manner that prevents contamination of food products. Scoop handles should be kept above the food level, or the scoops should be stored in a clean, designated container outside of the food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw pork was observed thawing in a plastic tub under running cold water. However, portions of the pork were not fully submerged and were not in direct contact with the running water. The pork was also not covered during the thawing process. These conditions may result in uneven thawing and temperature abuse of exposed portions of the product.Food thawed under running water must be completely submerged to ensure all portions are maintained at safe temperatures throughout the thawing process. Exposed areas not in contact with the cold running water may warm into the temperature danger zone, increasing the risk of bacterial growth and food contamination.CDI: During the inspection, staff were instructed to relocate the pork to the cooler and ensure the product remained fully submerged during thawing under running cold water or thawed using another approved method. Staff complied with the instruction.Ensure foods thawed under running cold water are completely submerged and protected from contamination throughout the thawing process. Alternatively, thaw foods under refrigeration at 4°C or below, in a microwave immediately prior to cooking, as part of the continuous cooking process, or by another approved method that maintains food safety.
    • 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?
      • A magnetic pest screen consisting of two center-closing flaps was installed at the rear exterior doorway while the door was left open. At the time of inspection, the magnetic flaps were not properly aligned and sealed in the center, resulting in a significant opening in the screen. Additionally, the screen exhibited wear and tear in several areas, further compromising its effectiveness as a barrier against pest entry. The rear doorway is located in close proximity to the garbage disposal area, increasing the potential for pest attraction. During the inspection, staff closed the rear door.CDI: During the inspection, staff closed the rear exterior door to eliminate the opening and reduce the risk of pest entry.Ensure exterior doors are kept closed when not actively in use. If magnetic pest screens are used, they must be maintained in good repair, free of tears or damage, and positioned so the magnetic flaps fully close and seal in the Centre. Repair or replace the damaged screen as necessary to effectively prevent pest entry. Monitor screens regularly to ensure they are functioning effectively and preventing pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area in the bar beneath where ice is stored for beverage service was observed to be dirty. An accumulation of debris, residue, and moisture was present on surfaces in the area. At the time of inspection, the area was noticeably wet. Ensure the area is thoroughly cleaned to remove accumulated debris and residue.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.
  7. 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.
  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. 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.
  11. Risk Management Inspection

    0 infractions

  12. 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.
  13. 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.
  14. 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.

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