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Original Joe's Restaurant & Bar

60 - 8 Aquitania Boulevard W Lethbridge AB T1J 5L4 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on August 4, 2026, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on April 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on April 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 7, 2025. 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?

  • 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 5 times across 3 separate inspections, most recently on April 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 2 times across 2 separate inspections, most recently on August 4, 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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of uncooked rice was observed on the ground in the dry storage area. The operator removed the bag of rice from the floor and placed it on a shelf to prevent contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler facing the entrance door was measured at 8 °C. Please ensure that the temperature is maintained at 4 °C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine glass washer at the bar area was measured at 0 ppm of iodine. Please ensure that it is repaired and dispensing iodine at 12.5 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The vent hood directly above the grill was observed to be dirty and requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup and food debris were observed under the fryers. Please ensure that this area is cleaned and maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUATs sanitizer bucket in the kitchen measured <50ppm. Operator immediately mixed a new bucket of QUATs sanitizer that measured 400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an improper scoop in the bulk flour. Please ensure that there are adequate scoops available for the bulk ingredients and that they are stored properly in a manner that prevents cross-contamination from occurring.
    • 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?
      • There was not a valid food handling permit displayed.Please ensure that there is a valid food handling permit displayed in an area easily visible to patrons.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grime build up in the hard to reach areas. There was food debris in-between the prep tables.
  7. Monitoring Inspection

    1 infraction

    • 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 weather stripping of the back door was in disrepair.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Water was leaking/dripping from the bottom of the sink located by the dishwasher. A bucket was placed at the bottom to collect the water. The manager reported that a plumber has already been contacted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of grime on the wall behind and underneath the dishwasher. There was grime buildup on the floors in between equipment and in the corners.Please ensure that the hard-to-reach areas and high tough surfaces are clean and sanitary.
  10. Monitoring Inspection

    0 infractions

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