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Joey Sherwood

250 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General

Official record from Alberta →

Inspection summary

Joey Sherwood has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on November 27, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 July 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 25, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on November 27, 2025. 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 2 times on July 10, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • bar area behind equipment requires thorough cleaning to remove build up of debris to prevent pests.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution buckets not reading 100ppm-200pmm. Action: ensure sanitizer is placed in buckets with cleaning clothsCleaning cloths not kept in sanitizer buckets throughout kitchen facility.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee washing hands with gloves still on. PHI educated employee on proper hang hygiene. Remove gloves, wash hands, and wear new gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of fish and shrimp. Food items placed in cooler for proper thawing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • handwashing sink in dishwashing area adequately supplied.
  3. Monitoring 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?
      • Fruit flies coming from drain in small sink near dishwasher
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two open containers of sauce that stated refrigerate after opening were being stored at room temperature.Ensure that manufacturers instructions are followed. Sauces were moved to refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The high temperature glass dishwasher door had a bent/unsecured piece that did not allow the door to close properly. - Have item repaired. 2. There was a leak somewhere under the two-compartment sink causing a small drip. The drip caused a significant amount of water on the floor of the dishwashing area.
  5. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Garlic butter was being stored at room temperature and a Time as A Public Health Control application had not been received. PHI requested that until approval be granted operator should only keep garlic butter at room temperature for 2 hours and then discard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen shrimp and steak were being thawed at room temperature. The shrimp and steak were returned to the refrigerator. Proper thawing techniques were discussed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of sauce, which label stated "refrigerate after opening" was being stored at room temperature. The sauce was moved to refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The high temperature glass dishwasher door had a bent/unsecured piece that did not allow the door to close properly. - Have item repaired. 2. There was a leak somewhere under the two-compartment sink causing a small drip. The drip caused a significant amount of water on the floor of the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan and covers in the walk-in cooler were beginning to accumulate dust. Please clean and sanitize area noted above.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. 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)?
      • Iodine test strips were expired. Obtain new iodine test strips.

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