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Fred & Susan Pinoy Dish

219 Centre Street SE High River AB T1V 1R7 · Food - General

Official record from Alberta →

Inspection summary

Fred & Susan Pinoy Dish has been inspected 13 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on August 28, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 11 times across 8 separate inspections, most recently on August 27, 2026. 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 4 times across 3 separate inspections, most recently on August 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 18, 2025. 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 10 times across 8 separate inspections, most recently on August 28, 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?

  • 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 10 times across 7 separate inspections, most recently on November 24, 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.

13 inspections

  1. 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?
      • **Outstanding**Minor leak observed at the 3-compartment sink faucet. **Please repair.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**1. QUATS sanitizer measured at 0 ppm at the time of inspection. - The operator remade the QUATS sanitizer solution and retested at 200 ppm. **Ensure QUATS sanitizer solution is maintained at 200 ppm at all times.2. Chlorine sanitizer spray bottle measured greater than 1000 ppm. - The operator remade the chlorine sanitizer and retested at 100 ppm during the inspection. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Following items stored in the prep cooler were discarded by the operator during the inspection. - A small container of beef measured 14.5*C. - Multiple egg noodles measured 13.3*C - Minced garlic measured 12.5*C. - Multiple pig feet measured 20*C - A bag of shrimps measured 11.7*C. - A small container of pork measured 15.3 *C. - Approx. 9 dozen eggs measured 21.5*C - Sliced onions measured 16.1*C.**Ensure high risk food in the cooler is maintained at 4*C or below at all times to prevent bacterial growth
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**The staff was thawing pig feet inside the sink without cold running water. Multiple pig feet measured at approx. 21.6*C at the time of inspection.2. As per operator, the pig feet were stored at room temperature for more than 4 hours. - Operator discarded the above-mentioned foot items during the inspection. **Ensure all high-risk food are thawed properly: - in microwave - Under cold running water - in the refrigerator units
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS sanitizer test strips were not available onsite at the time of inspection.**Please acquire QUATS sanitizer test strips with valid expiration date.**Ensure QUATS sanitizer test strips are present onsite at all times to measure sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leak observed at the 3-compartment sink faucet. **Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Preparation line cooler in the back kitchen measured 14.7*C at the time of inspection. **Please repair.**Ensure preparation line cooler is maintaining ambient temperature of 4*C or below at all times to prevent bacterial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not clean and well maintained. Heavy accumulation of dirt and debris observed on the ceiling tiles, vents, light fixtures, under the hand sink and baffle filters of the ventilation canopy. **Please clean the above-mentioned areas.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 11/18. 1) The low-temperature mechanical dishwasher was not dispensing any chlorine. Have the unit serviced. In the meantime, dishwashing must be done manually.2) One of the drain plugs was not working. Obtain new drain plugs to allow for proper manual dishwashing.
  5. Risk Management 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)?
      • 11/18. 1) The low-temperature mechanical dishwasher was not dispensing any chlorine. Have the unit serviced. In the meantime, dishwashing must be done manually.2) One of the drain plugs was not working. Obtain new drain plugs to allow for proper manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 11/18. 1) The handwashing sink by the dishwashing pit was not working. Repair handwashing sink. 2) The handwashing sink in the cooking area was leaking. Repair leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 11/18. There was a build-up of grime and food debris inside all coolers and freezers. All units must be thoroughly cleaned and organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/18. 1) The facility requires deep cleaning. There was cardboard and bubble wrap lining the shelves. These must be removed as they are not cleanable. 2) There was a lot of clutter throughout the facility. Remove clutter and organize all kitchen areas.
  6. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 11/18. 1) There was mouldy cauliflower in the small fridge. 2) There was a can of shrimp paste that was left at room temperature. Both items were discarded at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 11/18. The concentration of the sanitizer in the spray bottles was 0ppm. All contents of the spray bottles were discarded and the bottles were refilled with fresh solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 11/18. 1) There was pig skin that was pulled out of the cooler the previous night and left at room temperature for an extended period of time. The pig skin was discarded. 2) There was chicken that was brought out of the freezer to thaw at room temperature. This is a not a safe thawing method. The chicken was moved to the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 11/18. 1) The low-temperature mechanical dishwasher was not dispensing any chlorine. Have the unit serviced. In the meantime, dishwashing must be done manually.2) One of the drain plugs was not working. Obtain new drain plugs to allow for proper manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 11/18. 1) The handwashing sink by the dishwashing pit was not working. Repair handwashing sink. 2) The handwashing sink in the cooking area was leaking. Repair leak.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 11/18. There was no paper towel in the dispenser by the handwashing sink. All handwashing sinks must be stocked with soap and paper towels. The dispenser was refilled at the time of the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 11/18/2025. OUTSTANDING**-Food safety training is needed for both owners as there are critical concerns with food safety. 1/14. Staff enrolled in Food Safety Training. 12/04. Violation Outstanding. Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 11/18. There was a build-up of grime and food debris inside all coolers and freezers. All units must be thoroughly cleaned and organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/18. 1) The facility requires deep cleaning. There was cardboard and bubble wrap lining the shelves. These must be removed as they are not cleanable. 2) There was a lot of clutter throughout the facility. Remove clutter and organize all kitchen areas.
  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1/14. Staff enrolled in Food Safety Training. 12/04. Violation Outstanding. Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
  8. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 12/04. Violation Outstanding. 11/12. The mechanical dishwasher was serviced. The unit was dispensing 50ppm chlorine. Ensure the unit is dispensing 100ppm chlorine. Continue to manually dishwash using the 3-compartment sink until the dishwasher has been serviced and can dispense 100ppm chlorine. 10/29. 1) The mechanical dishwasher was not working. All dishes were being manually washed in the 3-compartment dishwashing sink. Ensure a proper manual dishwashing procedure is being followed:1. Clean with warm soap and water. 2. Rinse3. Soak in sanitizer. 4. Air dry. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf2) The mechanical dishwasher was not working properly and was not dispensing chlorine. Have the unit repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 12/04. Violation Outstanding. Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 12/04. Violation Outstanding. 11/12. Create a cleaning schedule that staff can follow. Ensure that cleaning of the walls and high touch surfaces are included in the cleaning schedule.
  9. Risk Management 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)?
      • 11/12. The mechanical dishwasher was serviced. The unit was dispensing 50ppm chlorine. Ensure the unit is dispensing 100ppm chlorine. Continue to manually dishwash using the 3-compartment sink until the dishwasher has been serviced and can dispense 100ppm chlorine. 10/29. 1) The mechanical dishwasher was not working. All dishes were being manually washed in the 3-compartment dishwashing sink. Ensure a proper manual dishwashing procedure is being followed:1. Clean with warm soap and water. 2. Rinse3. Soak in sanitizer. 4. Air dry. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf2) The mechanical dishwasher was not working properly and was not dispensing chlorine. Have the unit repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/12. Cleaning of the floors completed. Wallpaper was put on the walls near the deep fryer and cookline.  Remove the wallpaper as it is not durable and cannot be properly cleaned.  10/29. Deep cleaning of the facility needs to be completed. - Walls and floors around the dishwashing pit, cookline, handwashing sinks, and prep cooler. - High touch surfaces (i.e., light switches)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/12. Create a cleaning schedule that staff can follow. Ensure that cleaning of the walls and high touch surfaces are included in the cleaning schedule.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared at the time of the inspection. A food safe surface sanitizer must be prepared and easily accessible in all areas where there is food preparation occurring. A spray bottle was filled with a 200ppm Quats sanitizer solution at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was fish that was being thawed at room temperature. The measured temperature of the fish was 14C. Thawing food at room temperature is an unsafe thawing practice. Safe Thawing practices: 1. In the refrigerator2. Under cool, running water3. In the microwave4. Cook from frozen. The fish was discarded at the time of the inspection. 2) There was deep fried chicken and ribs that were left at room temperature for more than 2 hours. The temperature of these items ranged from 11C to 13C. All potentially hazardous foods must be properly temperature controlled. These foods must be either kept hot at 60C or higher after being cooked or cooled and then kept at 4C or colder. These food items were discarded. 3) There was cook ground beef that was stored at room temperature. The temperature of the beef was measured at 12C. All cooked foods must be temperature controlled during storage. The cooked ground beef must be either kept hot at 60C or higher after being cooked or cooled and then kept at 4C or colder. The ground beef was discarded at the time of the inspection.4) The top of the prep cooler had a temperature between 8C to 9C. There was storage of vegetables at the top of the prep cooler. Reduce the temperature of the cooler to ensure it can maintain a temperature of 4C at the top.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher was not working. All dishes were being manually washed in the 3-compartment dishwashing sink. Ensure a proper manual dishwashing procedure is being followed:1. Clean with warm soap and water. 2. Rinse3. Soak in sanitizer. 4. Air dry. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf2) The mechanical dishwasher was not working properly and was not dispensing chlorine. Have the unit repaired.
    • 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 sink by the dishwashing pit was obstructed from use. There were dishes and other items in the sink. Ensure that all handwashing sinks are unobstructed to ensure staff are properly washing their hands at the appropriate times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 10/29. Interior and exterior of equipment needs to be cleaned. (i.e., prep cooler).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/29. Deep cleaning of the facility needs to be completed. - Walls and floors around the dishwashing pit, cookline, handwashing sinks, and prep cooler. - High touch surfaces (i.e., light switches)
  11. Initial Inspection

    0 infractions

  12. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not operating properly and was spraying water. Please have the dishwasher repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were two handwashing sinks that did not have soap and/or paper towels. Paper towels and soap must be in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were baseboards missing around some areas in the BOH kitchen. Please install baseboards.
  13. Demand Inspection

    0 infractions

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