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City Fish

8 - 3515 27 Street NE Calgary AB T1Y 5E4 · Food - General

Official record from Alberta →

Inspection summary

City Fish has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 29, 2025. The most recent inspection, on October 9, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 across 2 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 once on September 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on October 9, 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 once on September 25, 2026. 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.

3 inspections

  1. 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?
      • Visible gap noted at the bottom of the man door at the back of the facility.- Fix the noted gap to prevent potential entry of pests and vermin.
    • 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. Wall near the ice machine and the walk-in cooler entrance was noted to be damaged. - Please repair.2. Floor in the packaging room and walk-in cooler was not smooth and uneven.- Floor surfaces are to be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and debris was observed in several areas of the facility, including but not limited to: on the walk-in cooler blowers and nearby ceiling,inside the lobster tanks,on the lower shelves of cutting tables.- Please thoroughly clean all the aforementioned areas.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use at the packaging tables. Operator prepared 200 ppm quat sanitizer during inspection. - As discussed, ensure that sanitizer solution is regularly tested and available for use at all times for each food handling area.
    • 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?
      • Visible gap noted at the bottom of the man door at the back of the facility.- Fix the noted gap to prevent potential entry of pests and vermin.
    • 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. Wall near the ice machine and the walk-in cooler entrance was noted to be damaged. - Please repair.2. Floor in the packaging room and walk-in cooler was not smooth and uneven.- Floor surfaces are to be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoops were observed stored directly inside the ice in the machines.- Operator advised to remove the scoops from the ice and store it in a clean, designated holder or clean container that protects it from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and debris was observed in several areas of the facility, including but not limited to: on the wooden counter and prep tables in the cutting room, inside and top of the ice machines,on the walk-in cooler blowers and nearby ceiling,inside the lobster tanks,on weighing scales and tables in the packaging area, andhard-to-reach areas around the warehouse.- Please thoroughly clean all the aforementioned areas.
  3. Initial Inspection

    0 infractions

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