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The Joyce On 4th Pub

150 - 506 24 Avenue SW Calgary AB T2S 0K4 · Food - General

9 inspections

  1. Demand 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?
      • Some flies remaining in bar. Ensure all areas are thoroughly cleaned and sanitized regularly to prevent pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several fry baskets are frayed. Remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the following areas: , bar floor, bar shelving, glass storage racks in bar. Build up of ice in stand up freezer upstairs. Ice was cleaned but it has built up again. Replace seal. Ensure these areas are cleaned.
  2. Risk Management 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?
      • Some flies remaining in bar. Ensure all areas are thoroughly cleaned and sanitized regularly to prevent pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several fry baskets are frayed. Remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the following areas: , bar floor, bar shelving, glass storage racks in bar. Build up of ice in stand up freezer upstairs. Ice was cleaned but it has built up again. Replace seal. Ensure these areas are cleaned.
  3. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several buckets of gravy in the cooler measured 9C internally. Made the day before. Unknown if they were cooled properly. Discarded. Please review cooling protocols with staff.
    • 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?
      • Bar area and downstairs prep area have a fruit fly infestation. Contact pest control to aid in resolving the issue. Ensure all areas are thoroughly cleaned and sanitized regularly to prevent pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the walk in cooler in the basement are rusting. Ensure these are re-coated, painted or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several fry baskets are frayed. Remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the following areas: Hard to reach areas of the floors in the kitchen, downstairs prep area, walk in cooler floor, around equipment wheels, bar floor, bar shelving, glass storage racks in bar. Build up of ice in stand up freezer upstairs. Ensure these areas are cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    17 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy butter chicken, dated October 20th, was observed in the food preparation cooler in the center of the upper kitchen.Ensure that all stored and prepared food is safe for human consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the food preparation cooler in the center of the upper kitchen measured 9.7 degrees Celsius. Internal food temperatures of high-risk ranged from 7.9 to 15.9 degrees Celsius. Food was discarded.Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater. Have this cooler repaired or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • November 5, 2024:The internal temperature of buckets of gravy stored in the walk-in cooler that were prepared either November 3 or 4, 2024, ranged from 9 to 15.4 degrees Celsius.Discard the gravy. Implement a written active cooling procedure for high-risk foods in the facility.March 25, 2024:Several large pieces of meat were observed cooling in the basement walk-in cooler, probed at an internal temperature of 10C. The size of the pieces and temperatures observed would suggest that the cooked meat is taking too long to cool, raising concerns of temperature abuse. Modify current procedures to ensure meat and other potentially hazardous foods are properly cooled from 60C to 4C within four hours. Recommend increasing the surface area of product as much as possible (cutting pieces smaller or slicing mid-way through cooling process) to speed cooling process. Use available probe thermometer and temperature logs to verify this process. *Repeated violation. Three pieces of cooked beef were measured at an internal temperature of 9.1C. A large container of meat stew was probed at an internal temperature of 13.2C. Noted food items were identified as having cooled for at least 16 hours and were destroyed onsite. Staff noted that ice baths were no longer being conducted, and that an ice wand was not being used. Ensure that cooked foods are capable of rapidly cooling food as required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitizing cycle for the kitchen dishwasher was initially tested at greater than 10 ppm, but less than 50 ppm. The dishwasher technician arrived during inspection and repaired the dishwasher. Ensure that the concentration of sanitizer at the plate level for the low temperature mechanical dishwasher maintains a sufficient level at all times (100 ppm chlorine).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was initially no detergent hooked up to the glasswasher in the bar.Bottle was changed during inspection. Ensure that dishwasher chemicals are maintained
    • 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 strips were water damaged.Ensure that all iodine sanitizer test strips are available for use
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located.Ensure that all required sanitizer test strips are available for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet for the east bar handwashing sink was dripping. The nearest paper towel dispenser was too far from the handwashing station.Repair the east bar handwashing sink to stop the dripping at the faucet. Ensure handwashing supplies are available in the immediate area of hand wash sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towels, no soap or paper towel dispenser at the west handwashing sink at the bar.Ensure that liquid soap and paper towels in suitable dispensers are directly available at all handwashing sinks.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was evidence of a significant rodent infestation in the food establishment. An abundance of mouse droppings were observed throughout the food establishment, including but not limited to: on countertops, on shelving in both the upper and lower kitchens next to food storage containers and dishes, on a tray containing food containers, within the storage box under the pizza ovens containing pizza pans and racks, on the base of the floor mixer, on the platform next to a compressor, on storage containers in the under-stair storage area, and on floors throughout the facility. - Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services, Public Health Inspector;- Remove and safely dispose of mouse droppings, mice and any harbourage materials;- Clean and disinfect all surfaces contaminated by mouse excrement;- Discard any food that has or may have been contaminated by rodent tampering, harbourage or excrement;- Ensure that conditions that allowed for the entry and harbourage of pests do not exist, including sealing entry points;- Follow all recommendations provided by your professional pest control operator;- Provide the last 12 months of pest control reports from your professional pest control operator to an Alberta Health Services, Public Health Inspector for review
    • 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 plumbing fixture for the west bar handwashing sink was loose.Repair the faucet for the west bar handwashing sink so it is secure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a plumbing leak under the pre-rinse sink in the dishwashing area. A bucket had been placed under the plumbing leak to catch the wastewater. Properly repair the leaking plumbing and remove wastewater bucket.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a plumbing leak under the two compartment food preparation sink in the basement kitchen. A bucket had been placed to catch the wastewater.Properly repair the leaking plumbing and remove wastewater bucket.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the kitchen dishwasher.Investigate and abate the source of the sewer gas odour in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the chest freezer in the upper kitchen was damaged.Repair or replace the chest freezer. Ensure that all food equipment is in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soil accumulation and broken glass was present on floors in the bar.Thoroughly clean and sanitize all surfaces in the bar area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area under the stairs had an accumulation of disorganized items that were not associated with or required for the operation or maintenance of the food establishment.Declutter and organize the area under the stairs so there are clear sightlines. Remove items that are not associated with or required for the operation or maintenance of the food establishment.
  7. Risk Management Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed wearing gloves to dispose of garbage, then handled raw chicken with the same set of gloves.Staff member was instructed to wash hands and replace gloves during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A hose used to dispense chemical was observed being stored inside a sink used to thaw/prepare chicken.Thoroughly clean and sanitize chemical dispenser hose. Remove dispenser from wall if no longer being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several large pieces of meat were observed cooling in the basement walk-in cooler, probed at an internal temperature of 10C. The size of the pieces and temperatures observed would suggest that the cooked meat is taking too long to cool, raising concerns of temperature abuse. Modify current procedures to ensure meat and other potentially hazardous foods are properly cooled from 60C to 4C within four hours. Recommend increasing the surface area of product as much as possible (cutting pieces smaller or slicing mid-way through cooling process) to speed cooling process. Use available probe thermometer and temperature logs to verify this process. *Repeated violation. Three pieces of cooked beef were measured at an internal temperature of 9.1C. A large container of meat stew was probed at an internal temperature of 13.2C. Noted food items were identified as having cooled for at least 16 hours and were destroyed onsite. Staff noted that ice baths were no longer being conducted, and that an ice wand was not being used. Ensure that cooked foods are capable of rapidly cooling food as required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed being thawed in stagnant water in compartment sinks in the main kitchen.Chicken was placed under cold running water during inspection.
    • 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 amounts of droppings were identified in corners of the prep kitchen and basement dry storage areas. Safely clean indicated areas to better monitor pest activity. Follow all recommended corrective actions given by pest control company, including installation of weatherstripping by the building emergency exit.
    • 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 basement prep kitchen hand sink had damaged caulking, creating gaps that would be difficult to clean. Repair caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the bar sinks had a countertop surface beside it that appeared to have exposed wood sections. Red countertop container inserts used for drink syrup bottle storage appeared damaged, repaired with tape.Cover or repair countertop surfaces to ensure they are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several utensils used for scooping bulk foods were observed being stored inside food containers. These utensils present a risk of cross contamination as they do not have handles. Store these utensils outside of food or replace with a utensil containing a handle that can be held outside of food.
  8. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meat was observed being stored directly above open sauce bottles in the kitchen cooler.Meat was moved during inspection. 2) One of the fly strips in the basement prep kitchen was placed directly over a food handling area. Fly strip was removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box which previously contained raw meat was repurposed for use in storing portioned cooked meat. Packaged meat was transferred into a cleanable container during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of high-level bleach disinfectant, misidentified as sanitizer, was not labeled. A bottle of sanitizer in the prep kitchen was not labeled. Identified bottles were labeled during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several large pieces of meat were observed cooling in the basement walk-in cooler, probed at an internal temperature of 10C. The size of the pieces and temperatures observed would suggest that the cooked meat is taking too long to cool, raising concerns of temperature abuse. Modify current procedures to ensure meat and other potentially hazardous foods are properly cooled from 60C to 4C within four hours. Recommend increasing the surface area of product as much as possible (cutting pieces smaller or slicing mid-way through cooling process) to speed cooling process. Use available probe thermometer and temperature logs to verify this process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for quats sanitizer could not be identified during inspection.
    • 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?
      • Large amounts of mouse droppings were identified in the corner storage area of the kitchen, and in corners of the dishwashing area. Smaller amounts of droppings were identified in corners of the prep kitchen. Safely clean indicated areas to better monitor pest activity. Follow all recommended corrective actions given by pest control company, including installation of weatherstripping by the building emergency exit.
    • 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 basement prep kitchen hand sink had damaged caulking, creating gaps that would be difficult to clean. Repair caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the bar sinks had a countertop surface beside it that appeared to have exposed wood sections. Red countertop container inserts used for drink syrup bottle storage appeared damaged, repaired with tape.Cover or repair countertop surfaces to ensure they are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several utensils used for scooping bulk foods were observed being stored inside food containers. These utensils present a risk of cross contamination as they do not have handles. Store these utensils outside of food or replace with a utensil containing a handle that can be held outside of food. Knives were observed being improperly stored in between the knife holder and the wall.Ensure knives are stored in holders that are routinely washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A fan on a food handling counter in the basement prep kitchen had significant dust buildup.Clean indicated surface.
  9. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom toilet not operational due to sewer line issues.