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Joey's Fish Shack

101 - 10420 116 Avenue Grande Prairie AB T8V 4K5 · Food - General

Official record from Alberta →

Inspection summary

Joey's Fish Shack has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on September 16, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 2 times on August 13, 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 February 26, 2024. 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 12 times across 3 separate inspections, most recently on August 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 5 separate inspections, most recently on September 8, 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 4 times across 4 separate inspections, most recently on August 27, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards have been cleaned, and stains have been removed. There a few black knife marks still present. Operator will continue cleaning the cutting boards and if the remaining black knife marks cannot be removed, new boards will be purchased for line coolers.This will be followed up on.Update: August 27, 2025Cutting boards are cleaned everyday but black knife marks are still visible. Operator has to replace all 3 cutting boards if it cannot be removed in a weeks' time.Update: September 8, 2025New cutting boards are on order. It will take 2 weeks to arrive.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Prep area hand washing sink:Liquid soap dispenser is empty. Dispenser has to be replaced as current liquid soap refills do not fit. Liquid detergent soap in a squeeze bottle is provided for interim use. Ensure liquid soap dispenser is replaced.Update: August 27, 2025Dispenser will be ordered today.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards have been cleaned, and stains have been removed. There a few black knife marks still present. Operator will continue cleaning the cutting boards and if the remaining black knife marks cannot be removed, new boards will be purchased for line coolers.This will be followed up on.Update: August 27, 2025Cutting boards are cleaned everyday but black knife marks are still visible. Operator has to replace all 3 cutting boards if it cannot be removed in a weeks' time.
  4. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Prep area hand washing sink:Liquid soap dispenser is empty. Dispenser has to be replaced as current liquid soap refills do not fit. Liquid detergent soap in a squeeze bottle is provided for interim use. Ensure liquid soap dispenser is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards have been cleaned, and stains have been removed. There a few black knife marks still present. Operator will continue cleaning the cutting boards and if the remaining black knife marks cannot be removed, new boards will be purchased for line coolers.This will be followed up on.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grouts & hard to reach areas (corners) have a built up of dirt and debris. Ensure all the floor grouts are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cement floors of the staff washroom, locker room and loading dock are dirty. Oil and grease built up.Ensure the floors are cleaned.
  5. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Prep area hand washing sink:Liquid soap dispenser is empty. Dispenser has to be replaced as current liquid soap refills do not fit. Liquid detergent soap in a squeeze bottle is provided for interim use. Ensure liquid soap dispenser is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the ice machine has no shatter proof covers. Ensure shatter proof covers are installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards have stains and black knife marks. Ensure cutting boards are thoroughly cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and cleaning logs are not kept. Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grouts & hard to reach areas (corners) have a built up of dirt and debris. Ensure all the floor grouts are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cement floors of the staff washroom, locker room and loading dock are dirty. Oil and grease built up.Ensure the floors are cleaned.
  6. Monitoring Inspection

    10 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar freezer and cooler are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Digital probe thermometer is not available to verify food safety temperatures.Obtain a digital probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Prep area hand washing sink:Paper towel dispenser is missing and liquid soap dispenser is emty. Install paper towel dispenser and refill liquid soap 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?
      • Light fixture in the basement storage area has burnt out light bulbs.Ensure new light bulbs are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the ice machine has no shatter proof covers. Ensure shatter proof covers are installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment(s) are dirty and must be cleaned:- The deep fryer's- Inside the oven (especially around the oven door)- Behind the food equipment (gas lines, floors etc.)- Cutting boards (stained and black knife marks)- Inside of the prep coolerEnsure all the food equipment's are cleaned and maintaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and cleaning logs are not kept. Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grouts & hard to reach areas (corners) have a built up of dirt and debris. Ensure all the floor grouts are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents are dirty. Ensure ceiling vents are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cement floors of the staff washroom, locker room and loading dock are dirty. Oil and grease built up.Ensure the floors are cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chemical test strips were not available for testing the concentration of sanitizing agent.Ensure to obtain quat and chlorine test strips to measure the concentration of the sanitizer solution (i.e., for the sanitizer being used to sanitize all counters/contact surfaces).

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