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Original Joe's Restaurant & Bar

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

13 inspections

  1. 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.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. 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.
  7. 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.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. Risk Management Inspection

    0 infractions

  12. 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.
  13. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards are stained and in poor repair. Please replace or resurface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and dust debris observed under the shelves in the back area. Food debris observed under shelves in the cooler. Please ensure that these areas are cleaned to prevent contamination.