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Original Joe's Restaurant & Bar

50 323 Bluefox Boulevard N Lethbridge AB T1H 6T3 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 15 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on August 20, 2026, found no infractions.

7 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on December 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 11, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 3 separate inspections, most recently on August 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on January 6, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on August 18, 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust hood filters have a buildup of grease above the grill area and require more frequent cleaning.August 17: Staff stated filters were cleaned after the previous inspection, however, there was a buildup of grease above the grill area again. Current cleaning frequency is every 2 weeks - this must be increased so grease does not accumulate.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust hood filters have a buildup of grease above the grill area and require more frequent cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cutting boards were excessively worn and discoloured. Back up boards were switched during the inspection. Cutting boards must be smooth and easily cleanable.
  4. Monitoring Inspection

    1 infraction

    • 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 blocked with food prep. The hand sink must always be available for hand washing. This was corrected during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the cookline had a build-up of food debris and grease. Please ensure the indicated areas are cleaned and sanitized.
  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths used for food contact surfaces must be stored in sanitizer while not in use, and those not used for food surfaces should not be stored on the prep table. Cloths moved off prep table during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff touched raw beef and proceeded to change gloves without washing hands. Glove use does not replace the need for hang washing. Staff removed new gloves and washed hands during the inspection. Please remind all staff on proper hand hygiene practices.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Au jus container without lid was taken from the cooler and place right next to the paper towel dispenser. Do not store open food that close to the hand sink/paper towel dispenser as water could splash and contaminate the food. This was moved during inspection.
  10. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry cloths are used to pull hot pans out of the oven and were left on prep cutting boards. Do not store these on food contact surfaces. Moved during inspection.
  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both kitchen sanitizer buckets measured 0 ppm. It was determined that the dispenser was running low of bulk solution. Staff changed the bucket during inspection and replaced all sanitizers. Remeasured at 200 ppm QUATs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust hood grease filter on the right side was dirty. Manager explained that it is cleaned once per week, today being its scheduled cleaning day. The right side may need to be cleaned 2X/week going forward.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled produce was found on and under shelves in walk-in cooler. Discard all spoiled produce and ensure staff use first in first out method when going through stock.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dry cloths used as oven mitts left on the prep line; these must not be stored on food contact surfaces and were moved during inspection. Cleaning cloths for wiping food surfaces are stored in QUATs sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris, including spoiled produce, and grime has accumulated on/under the shelves in the walk-in cooler. Pull shelving units out and thoroughly clean the walk-in cooler.
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