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Joey's Fish Shack

110 - 5055 101 Avenue NW Edmonton AB T6A 0G7 · Food - General

Official record from Alberta →

Inspection summary

Joey's Fish Shack has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on May 27, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 across 2 separate inspections, most recently on August 26, 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?

  • 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 August 26, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on February 14, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 12, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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?
      • No - there was no liquid soap and paper towels in the staff washroom. Note that all hand-wash sinks are to be accessible, functional with hot and cold running water under pressure, and are to be supplied with liquid soap and paper towels.Also, staff are to monitor the public washrooms regularly to ensure supplies of liquid soap and paper towels are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of baseboards in disrepair (i.e. damaged and 'peeling' off walls), in the rear of the main kitchen area, at the waiter's station area, and in the staff washroom. The operator is to ensure the baseboards are maintained in good repair, to allow for ease of cleaning of floors and walls.There was significant water loss through piping at the commercial dishwasher, with the pipe section at the top of the commercial dishwasher to be repaired.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the commercial dishwasher and surrounding floor section in the dishwashing area were soiled with accumulation of dust, grime, detergent, and salt residue (from chemical products and inconsistent cleaning). The operator is to ensure a regular cleaning schedule is in place for the dishwashing area.
  5. Monitoring 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)?
      • No - there was no chemical concentration of chlorine sanitizer in the final rinse of the commercial dishwasher (and must be at minimum of 100ppm concentration). The operator is to ensure a licensed technician examines the dishwasher and makes the necessary repairs or adjustment required to ensure sufficient chlorine sanitizer is in the final rinse cycle. The wash-cycle water temperature was at the required 60 degrees Celsius.Also, staff are to follow procedures for manual washing, rinsing, and sanitizing (with chlorine bleach use), set up after a 'double wash' use of the wash-cycle in the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - note that the main kitchen hand-wash sink was not supplied with paper towels (as the dispenser was empty). Staff are to ensure liquid soap and paper towels, along with hot and cold running water under pressure, are available at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the main kitchen commercial dishwasher and surrounding floor area was soiled with accumulation of dust, grime, detergent, and salt residue (from chemical products and inconsistent cleaning of the dishwasher unit and surrounding area). The operator is to ensure a regular cleaning schedule is set for the dishwasher and dishwashing area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Operation was required to have papertowels at line handwash sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean white below counter freezer, white freezer cabinet, and the walk-in freezer door.

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