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Original Joe's Restaurant & Bar

5302 50 Avenue Cold Lake AB T9M 1P2 · Food - General

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The drawer-style refrigeration unit under the grill was measured at 6 °C on the side used to store raw poultry and raw burger patties. The unit’s display thermometer read 44 °F at the time of inspection.Raw poultry and raw ground meat are high-risk foods and must be maintained at 4 °C or colder. Holding these foods above 4 °C may allow bacterial growth and increases the risk of foodborne illness.Please ensure the refrigeration unit is capable of maintaining 4 °C or colder throughout all sections during normal operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water pooling was observed on the floor beneath the mechanical dishwasher. The pooling appeared to be originating from an unsealed or improperly sealed metal seam on the unit. Standing water may create a slip hazard, contribute to unsanitary conditions, and increase the risk of pest attraction or equipment deterioration. Please repair and properly seal the dishwasher seam to prevent leakage and ensure the area beneath the unit remains clean and dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust canopy and filters were visibly covered with grease buildup. Excessive grease accumulation may pose a fire hazard and makes effective cleaning and sanitation difficult. Please clean the exhaust canopy and filters and maintain them in a clean condition.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets and spray bottles were measured at 100 ppm QUATs. This concentration is below the required 200 ppm for effective sanitizing and may not adequately control microorganisms. Please prepare sanitizer at 200 ppm QUATs and verify concentrations regularly using test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer refrigeration unit under the grill was measured at 6 °C on the side used to store burgers and raw chicken, while the opposite side of the same unit was measured at 2 °C. Storing high-risk foods above 4 °C may allow bacterial growth and increase the risk of foodborne illness. Please place a visible thermometer inside the unit and monitor temperatures to ensure all sections consistently maintain 4 °C or colder at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust canopy and filters were visibly covered with grease buildup. Excessive grease accumulation may pose a fire hazard and makes effective cleaning and sanitation difficult. Please clean the exhaust canopy and filters and maintain them in a clean condition.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets and spray bottles were measured at 100 ppm QUATs. This concentration is below the required 200 ppm for effective sanitizing and may not adequately control microorganisms. Please prepare sanitizer at 200 ppm QUATs and verify concentrations regularly using test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer refrigeration unit under the grill was measured at 6 °C on the side used to store burgers and raw chicken, while the opposite side of the same unit was measured at 2 °C. Storing high-risk foods above 4 °C may allow bacterial growth and increase the risk of foodborne illness. Please place a visible thermometer inside the unit and monitor temperatures to ensure all sections consistently maintain 4 °C or colder at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the dishwasher area is deteriorated and needs replacement. Damaged or missing caulking can allow moisture penetration, mold growth, and difficulty cleaning. Please replace the caulking to ensure the area remains smooth, non-absorbent, and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust canopy and filters were visibly covered with grease buildup. Excessive grease accumulation may pose a fire hazard and makes effective cleaning and sanitation difficult. Please clean the exhaust canopy and filters and maintain them in a clean condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no thermometer inside the walk-in freezer. Please install a functional thermometer.
  6. Monitoring Inspection

    0 infractions