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Joey South Common

9911 19 Avenue NW Edmonton AB T6M 1M4 · Food - General

Official record from Alberta →

Inspection summary

Joey South Common has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on October 9, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on September 11, 2026. For example: Is the facility free of a pest infestation?

  • 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 3 times across 2 separate inspections, most recently on July 7, 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 once on August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 23, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 2 separate inspections, most recently on July 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • ** - Repleta fly infestation was observed.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - dishwasher (high temp) was not sanitizing glasses at the plate. Internal temperature was measured at 65'C at the hottest after several runs. The glassware appeared to be quite slippery /soapy - the sanitizing cycle may not be engaging. Do not use the dishwasher until such time it is sanitizing at the plate 71-74'C or more. (Repairman called while the PHI was onsite).
    • 15. Is the facility free of a pest infestation?
      • ** - Repleta fly infestation was observed.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • ** - indoor fly infestation observed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - thorough cleaning of the buildup, the liquid, the dirt, the grease, etc. required: the bar floors, shelving, all cupboards, walls under equipment, hard-to-reach areas, etc.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls and scoops had the high touch dirty surface stored in direct contact with the food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - raw fish was stored at room temperature for extended periods of time in the sushi prep area. Raw fish was measured and verified at 22'C.
    • 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 on cook line was not accessible for use (do not block)
    • 15. Is the facility free of a pest infestation?
      • ** - indoor fly infestation observed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the bar walk-in cooler had what appeared to be mold-like substance on the walls, the lines, the ceiling, and the fan. Immediate disinfection and cleaning required.** - thorough cleaning of the buildup, the liquid, the dirt, the grease, etc. required: the bar floors, shelving, all cupboards, walls under equipment, hard-to-reach areas, the glass upside down sprayers, the pop gun (was filthy), the sinks, etc. The kitchen cleaning required under all sinks, the dishwashing area, behind and under all sinks and walls that are located behind the ice machine and all plumbing.
  9. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of sushi marked with a time stamp of 12:30pm is observed to be on the counter at a temperature of 20 degrees Celsius at 2:36pm. Ensure that potentially hazardous food items, such as sushi, are not left at room temperature for more than two hours. The operator discarded the tray of sushi during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed in the small "Insignia" cooler in the front service area. Ensure that the indicated cooler is equipped with a thermometer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food safety certificate is observed. Ensure that a valid food safety certificate is provided to the inspector.
    • 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. A large gap is observed between the floor and the wall in the walk-in freezer.2. The cabinet below the handwashing sink in the front service area in the kitchen is observed to be in disrepair and is no longer smooth and easy to clean. 1. Ensure that the gap is sealed to render the surface smooth and easy to clean. 2. Ensure that the indicated area is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small amount of grime is observed inside the ice machine. Ensure that the ice machine is cleaned and sanitized. The operator cleaned and sanitized the ice machine during the inspection.

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