Joey's Fish Shack
110 - 5055 101 Avenue NW Edmonton AB T6A 0G7 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Initial Inspection
0 infractions