Original Joe's Restaurant & Bar
65 - 301 Wye Road Sherwood Park AB T8B 0A4 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The measured concentration of the sanitizer pail in the kitchen was 50ppm. Informed staff who refilled the pail with fresh sanitizer. The retested measured concentration was acceptable (200ppm). The measured concentration of the sanitizer pail in the bar area was 0ppm. Informed staff who refilled the pail with fresh sanitizer. Please ensure sanitizer concentrations are monitored and required concentrations are met.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front kitchen handsink had no soap available. Discussed with staff who refilled dispenser with soap. Please ensure handwashing sinks are fully stocked with paper towels and soap.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher was not showing proper sanitizer levels after the cleaning cycle. Repair required. Wash and sanitize all bar glassware and utensils in the main kitchen dishwasher until the glasswasher is properly repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Batter used for fish is stored at room temperature.Batter can only be kept at room temperature for 2 hours and then must be discarded. Time must be physically monitored.
- 23. Is the facility maintained in a clean and sanitary condition?
- Meat slicer had an accumulation of food debris. Ensure that blade is removed and slicer is cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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 iodine test kit is observed to be expired. Ensure that new iodine test strips are acquired.
- 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 gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the weatherstripping is repaired or replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer is measured at 400 ppm with QUAT test strips from the sanitizing pump. Ensure that the QUAT sanitizer is adjusted to be 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers are observed in the coolers in the bar area. Ensure that the coolers are equipped with thermometers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The iodine test kit is observed to be expired. Ensure that new iodine test strips are acquired.
- 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 gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the weatherstripping is repaired or replaced.
- 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?
- The food permit is observed to be expired. Ensure that the current food permit is posted where the public can view it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Wash temperature of wash cycle for commercial dishwasher measured approx. 48C, below the 50 C requirement
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?