2323 Rabbit Hill Road NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Original Joe's Restaurant & Bar se trouve dans le quartier HODGSON. HODGSON, Edmonton compte 16 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 avril 2026, 15 (94%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Mary Brown's Chicken & Taters 9098
HODGSON
Ce restaurant a été inspecté 7 fois depuis le 15 juin 2023, avec 5 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
-Food particles were observed in the two potato slicers located in the food preparation area. The staff confirmed that the slicers have not been used that day., , -All food handling equipment must be washed and sanitized in a manner that removes contamination.
-The Quat sanitizer solution in front of the grill was measured at 50ppm. Staff refilled the container with a freshly made solution., - The requirement is that Quat is maintained at a minimum of 200ppm.
-The soup and mashed potatoes in the hot holding unit were measured at 55C. , The hot holding unit's temperature was increased while the soup and mashed potatoes were reheated on the stove to a minimum of 74C by the staff., - Please ensure that high risk food is maintained hot at above 60C at all times.
a. The thermometers in the buns cooler and salad cooler located in the kitchen were reading 8C, while the temperature measured was at 2C and 3C respectively., , b. A container of fish batter kept in ice water bath was measured at 8C. The container was observed not properly immersed in the ice water bath., , - Ensure that all refrigeration equipment used are equipped with an accurate thermometer., - Food containers located in ice-water baths must be fully immersed to ensure the foods are held at 4C or colder.
- Several wall tiles by the grill are damaged. A service request has already been submitted by the Manager.
- Dirt accumulation was noted on the floor under the dump sink at the bar counter., , -Cleaning is required.
Aucune infraction
Aucune infraction
Aucune infraction
5 infractions
50 ppm quat sanitizer measured in the solutions stored in the cooking area, need to be at minimum 200 ppm., - Sanitizer solutions must changed on a frequent basis to ensure that the required concentrations are being maintained.
Batter used for raw fish was measured at 12C due to an inadequate ice-water bath. , - Food containers must be fully immersed in the ice water to ensure foods are held at 4C or below.
Package of cheese curds left out on the counter to complete the thawing process was measured at 12C., - Thaw frozen foods in the coolers or under cold running water. Do not leave high risk perishable foods out at room temperature for extended periods of time.
3 infractions
Cloths used to clean countertops were left on prep counters., Cleaning cloths are to be immersed in the sanitizer solution after each use.
Batter used for raw fish was measured at 12C due to an inadequate ice-water bath. Ensure that the food containers are fully immersed in the ice water to ensure foods are held at 4C or below.,
, No soap was available at hand wash sink in the front kitchen. , Designated hand wash sinks must be supplied with soap and paper towel at all times. , corrected at time of inspection.
The grill cooler is operating at 10C, needs to be at less than 4C. High risk perishable foods relocated to other coolers., - Operator to monitor the temperature. Do not store any high risk perishable foods in this cooler until a temperature of 4C or less is maintained.
Black buildup noted on the floors by the ice machine, under the shelving units along the ice machine wall and by the back area ovens., - Cleaning required