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Brits Fish & Chips

6940 77 Street NW Edmonton AB T6E 6V2 · Food - General

Official record from Alberta →

Inspection summary

Brits Fish & Chips has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on July 27, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 2 times on May 27, 2025. For example: Is the facility free of a pest infestation?

  • 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 once on November 29, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 6 separate inspections, most recently on July 17, 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?

  • 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 3 times across 3 separate inspections, most recently on July 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 July 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - as discussed, the set of 2-compartment sinks in the side rear food storage and prep room (used for potato slicing) is to be used as a hand-wash sink (i.e. one sink compartment), with hot and cold running water under pressure, and with available supplies of liquid soap and paper towels. The second sink compartment can be used as a utility sink.Note: if hand-washing is not set up at the 2-compartment sinks, then the potato slicer and slicing/cutting of potatoes is to be completed in the main kitchen only.
  2. Demand 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?
      • No - there were baseboard sections in disrepair under the dishwashing sinks and commercial dishwasher, with sections of the baseboard 'peeling' away from the wall structure. The operator is to repair the baseboards in main kitchen area, as necessary.Also, the food prep work table used for the potato slicing machine in the rear food prep area was worn and in significant disrepair, with damaged and missing sections. The operator is to repair or replace this work table.Also, a few of the fluorescent light tubes in the main kitchen require replacement, as the light tubes were 'burnt out' creating less than full lighting in this food prep area. The operator is to replace the light tubes as necessary to maintain sufficient lighting in the food prep areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the table used for the potato slicer in the rear food prep and storage room was worn, unclean, and in disrepair. Also, additional cleaning of the surrounding area of walls and wood structure at this food prep table is required (unfinished wood sections are to be painted or covered with varnish, etc., to allow for a smooth, washable, and non-absorbent material in a food prep area).
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - there was some accumulation of dirt/dust, etc., on the shelving and floor section along the side wall at the hand-wash sink in the kitchen area, and also, there was accumulation of lint/dust on the compressor motor filter in the beer fridge at the front bar area. The operator was advised to wash these equipment sections.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • No - the damaged wall sections in the kitchen (under the 3-compartment sinks) are to be inspected and repaired, so as to allow for ease of cleaning and to ensure there are no holes or openings, which could allow for rodent (mouse) entry and harbourage areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - note that there were floor sections in disrepair (i.e. worn and uneven) in main kitchen. All flooring in food prep and storage areas is to be smooth, non-absorbent, durable and in good repair, so as to be easily washable and to prevent slips and trips.
  6. Monitoring Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • No - there was observation and evidence of rodent (mouse) entry / activity in the food premises, in the kitchen and front bar areas (with two (2) 'fresh' dead mice observed in metal rodent traps under the 3-compartment sinks and at front northeast corner of bar, including 30+ mouse droppings). The operator is to ensure the glue-board traps are discarded, floor areas washed and sanitized, and that there is continued pest control service and monitoring.
    • 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?
      • No - the operator is to keep a copy of the most recent pest control service report available for review at the food premises (and to keep digital records or paper copies of all pest control service reports for a period of one year).Also, the operator is to conduct repairs of the damaged baseboard sections under the 3-compartment sinks and walls at front bar area (to 'vermin-proof' and prevent rodent entry points). If necessary, ensure to add a tight screen door to the rear exit doorway, or keep the door closed, so as to prevent possible rodent entry into the premises.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - note that there were floor sections in disrepair (i.e. worn and uneven) in main kitchen. All flooring in food prep and storage areas is to be smooth, non-absorbent and in good repair, so as to be easily washable and to prevent slips and trips.Also, the baseboard sections in disrepair in main kitchen and front bar area are to be inspected and repaired as necessary, to ensure there are no holes or openings (which could allow for rodent (mouse) entry and harbourage areas).
  7. Risk Management 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?
      • No - (to be completed prior to next routine inspection by May 2025) note that there were floor sections in disrepair (i.e. worn and uneven) in the main kitchen. All flooring in food prep and storage areas is to be smooth, non-absorbent and in good repair, so as to be easily washable and to prevent slips and trips.
  8. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was no concentration of chlorine sanitizer rinse in the main kitchen commercial dishwasher. Operator must have a technician examine the dishwasher and make any necessary repairs (as the final sanitizer rinse must be at minimum of 100ppm of chlorine - with test strips to be available, and the dishwasher checked by staff daily for functional operation).Also, a set of large 3-compartment sinks was available for all manual washing, rinsing, and sanitizing, with detergent and chlorine sanitizer 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?
      • Yes (corrected during inspection) - note that a supply of paper towels, and liquid soap, must be available directly at each designated hand-wash sink (as this was not observed in main kitchen area). And all hand-wash sinks must be accessible and functional, with hot and cold running water under pressure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - note that there were floor sections in disrepair (i.e. worn and uneven) in the main kitchen. All flooring in food prep and storage areas is to be smooth, non-absorbent, durable and in good repair, so as to be easily washable and to prevent slips and trips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - there was accumulation of beer spillage, etc., in the older refrigeration unit at the front sales counter area, and the inside of this unit is to be thoroughly washed (even if not in use any longer).
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean back wall, top of hot water tank, black plastic shelves, back stainless steel freezer, and handwash sink.

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