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Original Joe's Restaurant & Bar 8250

112 - 318 Aspen Glen Landing SW Calgary AB T3H 0N5 · Food - General

Official record from Alberta →

Inspection summary

Original Joe's Restaurant & Bar 8250 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on January 20, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on January 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on July 9, 2024. 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 February 24, 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 12 times across 7 separate inspections, most recently on February 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 5 separate inspections, most recently on February 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • The Quat test strips had expired.Requirement:-Ensure valid test strips are available form measuring the concentration of sanitizer solution.
  3. Monitoring Inspection

    3 infractions

    • 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?
      • Small gaps in between floor and patio door. Replace door sweep to prevent entry of pests
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife stored in between wall and knife holderStore utensils in a clean and sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation under bar cooler
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • True stand-up freezer condenser was leaking. Container underneath the condenser was full of ice. Fix the stand-up freezer.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • True stand-up freezer condenser was leaking. Container underneath the condenser was full of ice. Fix the stand-up freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Water stains and grease noted on the main line ceiling tiles. This makes the space dim.2) Beer build-up on the beer cooler floor. 3) Dust and drink syrup build-up on the bar floor and racks.1 to 3) Clean these areas.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispenser was not operational. Manager manually made 200ppm quat sanitizer during inspection. (CDI).Previous Inspection. Quat sanitizer in the utensil storage bucket and spray bottle was measured less than 100ppm. Use 200ppm quat sanitizer and verify with test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wall above the main line handwash sink. Finished the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • True stand-up freezer condenser was leaking. Container underneath the condenser was full of ice. Fix the stand-up freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up underneath deep fryers and grill top. 2) Water stains and grease noted on the main line ceiling tiles. This makes the space dim.3) Dust build-up on the handwash sink pipes and slight grime build-up by the dishwasher.4) Beer build-up on the beer cooler floor. 5) Dust and drink syrup build-up on the bar floor and racks.1 to 5) Clean these areas.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the utensil storage bucket and spray bottle was measured less than 100ppm. Use 200ppm quat sanitizer and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Wings was cooked at 11:30am. Found a whole bus pan of wings left out at 2:30pm with ice on the bottom of the pan. Staff stated the wings were being cooled. Wings were measured 17 to 18 degrees C.Rapidly cool down solid foods by putting them on shallow trays and cool them inside a cooler after leaving them at room temperature for an hour. 2) Bus pan of French fries was sitting in water. French fries were measured at 15.7 degrees C. Discarded the French fries3) Bottle of garlic in oil was stored at room temperature. 2 to 3) Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wall above the main line handwash sink. Finished the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Saran wrap and debris build-up on the bottom shelf of the drawer cooler. Clean the cooler. 2) True stand-up freezer condenser was leaking. Container underneath the condenser was full of ice. Fix the stand-up freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up underneath deep fryers and grill top. 2) Water stains and grease noted on the main line ceiling tiles. This makes the space dim.3) Dust build-up on the handwash sink pipes and slight grime build-up by the dishwasher.4) Beer build-up on the beer cooler floor. 5) Dust and drink syrup build-up on the bar floor and racks.1 to 5) Clean these areas.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management 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?
      • 1. Ventilation canopy is missing a stainless container at the left side of the ventilation filters.Obtain a container to prevent dripping or dropping of grease unto food.2. There was a cracked hole in the wall behind the handwashing sink at the cook line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Underneath the prep cooler and ventilation canopy were accumulated with food debris.Previous violations:The indicated areas were insanitary:1. Underneath the ventilation canopy was accumulated with food debris.2. Underneath the prep cooler was accumulated with food debris.3. Ventilation canopy filters were accumulated with grease deposits and other residues.4. Back of the kitchen close to the back exit door was dirty and cluttered.
  10. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom handwashing sink is not secured to the wall and in disrepair.Ensure staff washroom handwashing sink is properly secured to the wall and is in good repair.Caulk the handwashing sink to the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ventilation canopy is missing a stainless container at the left side of the ventilation filters.Obtain a container to prevent dripping or dropping of grease unto food.2. Ceiling gaps were noted close to the back exit door in the kitchen area.3. Ceiling gap was noted above the ice machine at the back kitchen.Ensure gaps are covered with smooth, non-absorbent to moisture and easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were insanitary:1. Underneath the ventilation canopy was accumulated with food debris.2. Underneath the prep cooler was accumulated with food debris.3. Ventilation canopy filters were accumulated with grease deposits and other residues.4. Back of the kitchen close to the back exit door was dirty and cluttered.
  11. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were kept on the counter.New cleaning cloths were promptly kept in the sanitizer bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handler did not wash their hands before commencing work at the cook line after sweeping the kitchen. Food handler was informed to promptly wash their hands.Food handler shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled or contaminated.2. Food handler wore jewelry on their wrist and the detach loose fitting jewelry was in contact with food.Food handler promptly removed their jewelry.Food handlers should remove their watches, rings and jewelry before working with food. Loose fitting jewelry (e.g., earrings) which could become detached and contaminate food should not be worn while engaging in food handling activities.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff coffee was stored at the handwashing sink in the kitchen area.Coffee was stored on a separate cart.2. Stainless containers were kept in the bulk food containers.Ensure scoops with handles are used and stored in a manner that prevent the contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sliced potatoes was kept on the counter at room temperature.Food was promptly kept in the walk-in cooler.2. Sauces including plum, chip, tarta, and malt vin were kept in ice and measured between 8°C to 13°C.Sauces were kept in the cooler.Ensure the sauces are not filled above the ice bath fill line.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm.The manager indicated that Ecolab had ordered a part and the dishwasher will be fixed.In the meantime, the 2-compartment sink will be used and sanitizing solution was measured at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom handwashing sink is not secured to the wall and in disrepair.Ensure staff washroom handwashing sink is properly secured to the wall and is in good repair.Caulk the handwashing sink to the wall.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a pungent odour from the sewer hole in the back kitchen.To avoid odours, drain water or bleach water into the sewer pipe.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ventilation canopy is missing a stainless container at the left side of the ventilation filters.Obtain a container to prevent dripping or dropping of grease unto food.2. Ceiling gaps were noted close to the back exit door in the kitchen area.3. Ceiling gap was noted above the ice machine at the back kitchen.Ensure gaps are covered with smooth, non-absorbent to moisture and easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were insanitary:1. Underneath the ventilation canopy was accumulated with food debris.2. Underneath the prep cooler was prep cooler was accumulated with food debris.3. Ventilation canopy filters were accumulated with grease deposits and other residues.4. Back of the kitchen close to the back exit door was dirty and cluttered.

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