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Catch Of The Week

5036 106 Avenue NW Edmonton AB T6A 1E9 · Food - General

Official record from Alberta →

Inspection summary

Catch Of The Week has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on October 9, 2026, recorded 2 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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 6 times across 4 separate inspections, most recently on October 9, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on April 3, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 17, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 4 separate inspections, most recently on October 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

12 inspections

  1. Monitoring Inspection

    2 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?
      • No - there was evidence of previous or current rodent (mouse) activity with (60+) droppings observed along baseboard sections in the main kitchen under the two commercial dishwashers and adjacent storage shelving, in behind stored shelving equipment at the large walk-in cooler, and in the electrical closet at the front sushi food prep area. The operator is to ensure to wash and sanitize the contaminated areas and fully seal the holes/openings in the walls and baseboard sections at these areas.Also, additional repair work is necessary to fully seal all holes/openings in the main kitchen and front sushi food service (in the electrical closet), as there were sections of baseboards and corners with steel wool inserted but also requiring a finishing solid baseboard/wood structure to ensure full completion of the minor renovation work (and to prevent possible recurrent rodent-entry point into the food premises - 'vermin proofing').
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular and thorough floor cleaning is required in main kitchen area along baseboard sections and under shelving/equipment (to remove food spillage and old mouse droppings).
  2. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Yes (corrected during inspection) - there were five (5) x 355mL bottles of a 'sweet n' spicy BBQ sauce' (local brand) that were apparently marked (with a black sharpie pen) with a different/revised 'made-on-date' that appeared altered and could not be verified (along with a different 'packed on' and Best Before Date (BBD) on the taped paper label). The five bottles were removed from a shelving unit in the customer area and discarded. The operator and staff were advised to be aware of packaged/prepared dates and expiry dates/BBD, so as to ensure to avoid stocking any apparently incorrect or unverifiable labelled food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yes (corrected during inspection) - there was additional cleaning required along baseboards in some of the areas in the rear of the food premises, including: in the mechanical room at mop sink, at the adjacent corridor with food storage shelving, in the small food prep room, and in main kitchen dishwashing area (with the operator to update the cleaning schedule for all staff, as necessary).
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • No - there was inadequate food storage protection in the dry food storage area, with 'torn' dry food storage bags and additional solid containers required (to prevent any potential damage to food storage bags during delivery or from possible rodent activity). The operator is to use plastic or metal box type food storage containers or other similar measures to ensure there are no 'torn' bags with spilt dry food products on the floor. Heavy plastic covering over dry food storage bags on pallets can be useful as well.Also, the operator is to discard the one 'torn' dry food storage bag (with spilt food product) in the corner storage section at the dry food storage area.
    • 15. Is the facility free of a pest infestation?
      • No - there was an active rodent (mouse) infestation in the food premises, most notably at the dry food storage area, in the rear storage area adjacent to the rear delivery bay area (with two (2) 'fresh' dead mice and thirty (30+) rodent droppings under pallets and along the side baseboard sections), and additional areas with observed rodent droppings including: at main corridor open food prep area in behind chest freezer (20+), in main kitchen area corner (20+), and in side dishwashing area under shelving (20+). The operator was advised to ensure the two captured rodents are discarded and all floor sections in main kitchen, dishwashing, and food storage areas are washed and sanitized (with all rodent droppings removed and discarded, ensuring to spray with chlorine bleach sanitizer to 'wet' the droppings before removal). Also, the operator is to continue with the licensed pest control company on regular contract and advise them of the current situation.
    • 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 - there was evidence of rodent (mouse) activity in the food premises, with most probable entry point identified as the double-door delivery entrance door in the rear bay area. The operator is to continue with regular monitoring of this area and ensure tight seals of all baseboards, walls, and doorways (with necessary monitoring and 'doors closed' policy during deliveries of items and food products).
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yes (corrected during inspection) - there was accumulation of dirt/dust, bits of Styrofoam and old rodent (mouse) droppings under some pallets in the dry food storage area (near garage bay door), along baseboard section behind the large commercial dishwasher, behind chest freezers at central prep and storage area, and under 3-compartment sinks in main food prep and production area. The operator is to ensure more regular cleaning is conducted at the hard-to-reach areas.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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 - sections of baseboards were repaired, as necessary (to ensure there are no holes/openings in the floors and walls of the rear areas of the food premises, to prevent 'rodent-entry' points). The operator is to conduct an inspection of the rear delivery door areas daily over the next two weeks. Also, the operator is to continue with service treatments by a regular licensed pest control company.Note: there were two (2) 'fresh' dead mice observed under pallets in dry food storage area near rear delivery doors. There were no mouse droppings nor evidence of mouse activity anywhere else in the food premises (as was previously noted under sinks, and equipment in the rear storage and prep areas - with all noted areas washed and sanitized).
  9. Monitoring Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • No - there was evidence of a rodent (mouse) infestation in the food premises, at rear areas only, with four (4) 'fresh' dead mice in rodent metal traps and numerous mouse droppings observed alongside wall sections in the rear areas, under sinks, dishwashers, and shelving.The operator is to wash the contaminated floor sections, and then sanitize with chlorine bleach (allowing the areas to air dry).The operator is to continue with the contracted service provided by the licensed pest control company, and to seal and repair any holes/openings in the baseboard sections of the walls/floors in the rear food prep and storage areas (so as to prevent 'rodent-entry points' into the food premises).
    • 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 - there were sections of the baseboards requiring repair, to ensure no holes/openings in the floors and walls of the rear areas of the food premises (to prevent 'rodent-entry' points into the premises). The operator is to conduct an inspection of the rear areas and ensure solid structural repair of floors, walls, and baseboards. Note: there were four (4) 'fresh' dead mice observed in metal rodent traps alongside numerous mouse droppings along wall areas, under sinks, and equipment in the rear storage and prep areas.
    • 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?
      • Yes (corrected during inspection) - the Food Handling Permit (FHP) was not on public display, and the operator was advised to post a copy of the FHP alongside the city business license on the side wall in the customer area, visible to the public.
    • 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 to ensure the filters of the exhaust hood canopy in the 'lobster boiling' room are washed more regularly (to remove the observed accumulation of dust and other materials).
  10. Demand 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)?
      • Dishwasher provided 0ppm chlorine.Chlorine bucket was empty.
  11. Demand 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)?
      • Dishwasher provided 0ppm chlorine.Chlorine bucket was empty.
  12. 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)?
      • Dishwasher provided 0ppm chlorine.Chlorine bucket was empty.

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