Dutch Wharf Fish and Chips - NTH-016
SE 11-84-22 W5 Peace River AB T8S 1K2 · Food - Mobile Vendor
Inspection summary
Dutch Wharf Fish and Chips - NTH-016 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on May 1, 2026, found no infractions.
7 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 August 23, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on April 16, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on April 10, 2026. For example:
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?
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 August 23, 2025. 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
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Permit posted inside the unit. Permit must be posted in a location where it can be viewed by anyone.
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not available for sanitizing food contact surfaces. A store-bought disinfectant was observed on site. Staff prepared a sanitizing solution during the inspection.Ensure that only approved food-safe sanitizing solutions are used on food contact surfaces, such as bleach (chlorine) or quaternary ammonium chloride. Store-bought disinfectants must not be used, as they are not food safe.For bleach solutions: add ½ teaspoon (2 mL) of unscented household bleach per 1 liter of water (or 1 tablespoon per gallon of water).For quaternary ammonium solutions: prepare according to the manufacturer’s instructions and verify strength using appropriate test strips.Sanitizing solutions must be prepared fresh daily, checked with test strips to confirm proper concentration, and stored in clearly labeled spray bottles.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station had boxes stored around it, making handwashing a bit inaccessible.Ensure that no boxes or other items are stored around handwashing or dishwashing stations, as they may obstruct proper use. Handwashing and dishwashing stations must remain fully accessible at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fish had been left out at room temperature for approximately an hour at the time of inspection. Staff promptly moved the fish to the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions